Easy Chicken Taco Soup is a delicious and comforting meal that brings the vibrant flavors of tacos into a warm and hearty soup. It’s perfect for busy weeknights and can be made in one pot, making cleanup a breeze. With tender chicken, creamy cheese, and plenty of veggies, this dish is sure to please the whole family.
Why Make This Recipe
This recipe is quick and simple, making it ideal for anyone looking for a hassle-free dinner option. It’s not only packed with flavor but also nutritious, filled with chicken, beans, and vegetables. Plus, it can be customized to your taste or dietary needs. Enjoy it with your favorite toppings for an extra special touch!
How to Make Easy Chicken Taco Soup
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can Rotel tomatoes (diced tomatoes with green chilies)
- 1 package cream cheese
- 4 cups chicken broth
- 1 taco seasoning packet
- 1 can corn (drained)
- 1 can black beans (drained and rinsed)
- 1 cup shredded cheddar cheese
- Tortilla chips (for serving)
- Sour cream and green onions (for garnish)
Directions
- In a large pot, combine chicken breasts, Rotel tomatoes, chicken broth, and taco seasoning.
- Bring to a boil and then reduce to a simmer. Cook the chicken until it’s fully cooked through (about 20 minutes).
- Remove the chicken, shred it, and return it to the pot.
- Add the cream cheese and stir until melted and combined.
- Stir in corn and black beans. Heat through.
- Serve hot with shredded cheddar cheese, tortilla chips, sour cream, and green onions on top.
How to Serve Easy Chicken Taco Soup
Serve this soup hot, topped with shredded cheddar cheese, crunchy tortilla chips, a dollop of sour cream, and fresh green onions. It pairs well with a side salad or crusty bread for a complete meal.
How to Store Easy Chicken Taco Soup
You can store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 2 months. Thaw it overnight in the fridge before reheating on the stove or in the microwave.
Tips to Make Easy Chicken Taco Soup
- For extra spice, add diced jalapeños or a dash of hot sauce.
- Use leftover rotisserie chicken to save time.
- If you want a thicker soup, mash some of the beans before adding them.
Variation
You can switch the chicken for ground beef or turkey for a different flavor. You can also add vegetables like bell peppers or zucchini to boost the nutrients.
FAQs
Can I make this soup in a slow cooker?
Yes! Simply add all the ingredients to a slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken before adding the cream cheese.
Can I use frozen chicken?
Yes! You can cook frozen chicken directly in the pot. Just make sure to ensure it’s fully cooked before shredding.
What can I use instead of cream cheese?
You can use sour cream or Greek yogurt for a lighter option, but add it after cooking to avoid curdling.
Enjoy your homemade Easy Chicken Taco Soup!
Easy Chicken Taco Soup
Ingredients
Main ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can Rotel tomatoes (diced tomatoes with green chilies)
- 1 package cream cheese
- 4 cups chicken broth
- 1 packet taco seasoning
- 1 can corn (drained)
- 1 can black beans (drained and rinsed)
- 1 cup shredded cheddar cheese
For serving
- Tortilla chips for serving
- Sour cream for garnish
- Green onions for garnish
Instructions
Preparation
- In a large pot, combine chicken breasts, Rotel tomatoes, chicken broth, and taco seasoning.
- Bring to a boil and then reduce to a simmer. Cook the chicken until it’s fully cooked through (about 20 minutes).
- Remove the chicken, shred it, and return it to the pot.
- Add the cream cheese and stir until melted and combined.
- Stir in corn and black beans. Heat through.
Serving
- Serve hot with shredded cheddar cheese, tortilla chips, sour cream, and green onions on top.