Chicken Taco Soup Recipe
This creamy chicken taco soup is easy to make and super flavorful. It's full of tender chicken, sweet corn, black beans, fire-roasted tomatoes, and the most delicious creamy broth.
Ingredients
- 1 tablespoon cooking oil
- 1 medium onion, minced
- 4 cloves garlic, minced
- 1 medium red bell pepper, diced
- 3 tablespoons taco seasoning, use our homemade taco seasoning for the best flavor!
- 1 teaspoon EACH: salt and pepper
- 6 cups chicken stock
- 28 ounce can fire-roasted tomatoes
- 2 large chicken breasts
- 8 ounces cream cheese, cut into cubes
- 2 cups frozen corn
- 15 ounce can black beans, drained and rinsed
- Toppings: cilantro, avocado, cheddar cheese, tortilla chips, and/or lime juice
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and pepper and cook until the veggies are soft, about 5 minutes.1 tablespoon cooking oil, 1 medium onion, 4 cloves garlic, 1 medium red bell pepper
- Add the taco seasoning, salt, and pepper and stir them into the veggies. Add the chicken stock, fire-roasted tomatoes, and chicken breasts and bring the pot to a boil. Reduce the heat and simmer, covered, for 20 minutes.3 tablespoons taco seasoning, 1 teaspoon EACH: salt and pepper, 6 cups chicken stock, 28 ounce can fire-roasted tomatoes, 2 large chicken breasts
- Remove the chicken from the pot then add the cream cheese. Shred the chicken using 2 forks (or dice it, if you prefer.) Add the shredded chicken to the pot then stir until the cream cheese melts into the broth.8 ounces cream cheese
- Add the corn and black beans and let them warm. Serve the soup topped with any or all of the toppings.2 cups frozen corn, 15 ounce can black beans, Toppings: cilantro, avocado, cheddar cheese, tortilla chips, and/or lime juice
Notes
What can I add to taco soup to make it less spicy? You should find this taco soup relatively mild; my 8-year-old loves this recipe as is, while my husband and I often add a bit of hot sauce to spice it up. If you’re particularly sensitive to spice, stir in a dollop of sour cream to tone it down.
Can I make this with another cut of chicken? Sure! Be aware that bone-in chicken takes longer to cook, so plan accordingly.
Serving: 1 ¾ cups, Calories: 361kcal, Carbohydrates: 32g, Protein: 24g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 1089mg, Potassium: 791mg, Fiber: 6g, Sugar: 6g, Vitamin A: 1188IU, Vitamin C: 27mg, Calcium: 82mg, Iron: 3mg