Taco Chicken Soup
If you love taco night but need something quick and easy, you’ll love this Chicken Taco Soup. It’s a one-pot dinner that’s ready in about 30 minutes, and it’s loaded with chicken, beans, corn, and bold taco flavor in every bite.
I started testing this recipe because soup is just one of the easiest ways to feed a group. Whether it’s a busy weeknight or you’ve got people coming over, you can make one pot, set out the toppings, and let everyone serve themselves. It takes the pressure off and still feels like a real meal.
After a few rounds, this version checked all the boxes. The rice makes it hearty, the toppings make it fun, and the cream cheese at the end gives it that creamy finish that pulls everything together.
The best part is how customizable it is. Set out a few toppings and let everyone build their own bowl. It’s simple, filling, and one of those dinners that just works.
Why You’ll Love This Taco Chicken Soup
- One-pot dinner with minimal cleanup
- Ready in about 30 minutes
- Made with simple, easy-to-find ingredients
- Creamy without using canned soup
- Hearty enough for dinner, not just a starter
- Easy to customize with toppings
Jill’s Top Tips
- Cut the cream cheese into small cubes so it melts smoothly.
- Stir the rice occasionally so it doesn’t stick to the bottom.
- The soup will thicken as it sits. Add a splash of broth when reheating.
Free 3 Ways To Cook Chicken PDF
Simple Ingredients
Recipe Notes
- Chicken breast: Diced small so it cooks quickly. Rotisserie chicken is a great option if you want to save time.
- Rotel (diced tomatoes with green chilies): I use the original version. It has a little kick, but it’s not too spicy. Feel free to use mild if you want less heat or hot if you want more.
- Black beans: Make the soup heartier and adds great texture. You can leave them out if you prefer.
- Rice: Helps thicken the soup as it cooks. Be sure not to add too much or it will turn into a casserole instead of soup.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
How to Make Chicken Taco Soup
Step 1: Heat olive oil in a large pot over medium heat. Add diced chicken, salt, and pepper. Cook until lightly browned and mostly cooked through.
Step 2: Add onion and bell pepper. Cook until softened, then stir in garlic and cook briefly.
Step 3: Add tomato paste and spices. Stir to coat everything and cook for a couple of minutes to build flavor.
Step 4: Pour in chicken broth and scrape the bottom of the pot to loosen any browned bits.
Step 5: Add Rotel, black beans, and corn. Bring to a gentle simmer.
Step 6: Stir in the rice and cook until tender and the soup has slightly thickened.
Step 7: Reduce heat to low and stir in the cream cheese until melted and smooth. Taste and adjust seasoning if needed. Add extra broth for a thinner consistency.
If you’re looking for another easy taco-inspired dinner, this Tater Tot Taco Beef Casserole is a great option. And if you want something creamy and layered this Ground Beef Enchilada Bake is a favorite that I’ve been making since I was in college.
Variations
- Top with crushed tortilla chips for added crunch
- Use chicken thighs instead of chicken breast
- Skip the black beans if you prefer
- Use a taco seasoning packet instead of individual spices
- Add extra broth for a thinner soup
What to Serve With Taco Chicken Soup
Most nights, I keep this really simple and let everyone build their own bowl with toppings and a big handful of tortilla chips. It’s easy, filling, and nobody complains.
If you want to round it out a little more, a simple salad on the side works well. A dollop of avocado cream sauce is another great addition.
Chicken Taco Soup
Ingredients
- 1½ pound chicken breast diced
- 1 teaspoon olive oil
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- 1 small onion diced
- ½ cup red bell pepper diced
- 2 cloves garlic minced
- 2 Tablespoons tomato paste
- 1 Tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 cups chicken broth plus more if needed
- 1 10 ounce 10 ounces diced tomatoes with green chilies (Rotel-style)
- 2 cups corn fresh or frozen
- 1 can black beans drained and rinsed
- 3 Tablespoons long-grain white rice rinsed
- 4 ounces cream cheese softened and cubed
You can substitute 1 packet of taco seasoning for the chili powder, cumin, oregano, smoked paprika, garlic powder and onion powder
Toppings:
- Shredded Cheddar Cheese
- Lime Wedges
- Cilantro
- Avocado
- Sliced Jalapeno
Instructions
- Heat olive oil in a large pot over medium heat. Add diced chicken, salt, and pepper. Cook until lightly browned and mostly cooked through.1½ pound chicken breast, 1 teaspoon olive oil, ½ teaspoon kosher salt, ½ teaspoon black pepper
- Add onion and bell pepper. Cook until softened, then stir in garlic and cook briefly1 small onion, ½ cup red bell pepper, 2 cloves garlic
- Add tomato paste and spices. Stir to coat everything and cook for a couple of minutes to build flavor.2 Tablespoons tomato paste, 1 Tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder
- Pour in chicken broth and scrape the bottom of the pot to loosen any browned bits.3 cups chicken broth
- Add Rotel, black beans, and corn. Bring to a gentle simmer.1 10 ounce 10 ounces diced tomatoes with green chilies (Rotel-style), 2 cups corn, 1 can black beans
- Stir in the rice and cook until tender and the soup has slightly thickened.3 Tablespoons long-grain white rice
- Reduce the heat to low and stir in the cream cheese until it melts and becomes smooth. Taste and adjust seasoning if needed. Add extra broth for a thinner consistency.4 ounces cream cheese
- Serve with toppings.Shredded Cheddar Cheese, Lime Wedges, Cilantro, Avocado, Sliced Jalapeno
Love this as an alternative to tacos… one pot for the win!
Loved this soup! So easy to make but also delicious!