There’s something truly comforting about a warm, hearty bowl of soup that’s rich, flavorful, and just a little indulgent. This Creamy Chicken Taco Soup Recipe hits all those notes — it’s creamy and zesty with that perfect hint of smoky spice you’ll want to dive into again and again.
Jump to:
Why You'll Love This Recipe
Honestly, this soup has become one of my go-to meals because it’s fuss-free but tastes like you spent hours simmering and layering flavors. The creamy texture paired with those classic taco spices gives it an irresistible taste that's pure comfort in a bowl.
- Simple ingredients: Most of what you need is probably already in your pantry and fridge, making weeknight cooking stress-free.
- Versatile and customizable: You can easily swap chicken types or adjust the spice levels to suit your family’s tastes.
- Creamy yet light: Without being heavy or greasy, the soup has a luscious mouthfeel that’s satisfying but not overwhelming.
- Feeds a crowd: This one’s perfect for leftovers or sharing — it makes plenty, so no one leaves hungry.
Ingredients & Why They Work
The magic behind this Creamy Chicken Taco Soup Recipe is how the ingredients come together to build layers of flavor and comforting creaminess. Each element plays a role — from the savory, slow-simmered chicken to the zingy lime juice that brightens every spoonful.
- Boneless skinless chicken thighs: They stay juicy and tender after cooking, much better than breasts, in my experience.
- Olive oil and unsalted butter: A combo that adds depth — olive oil for searing and butter for that silky richness when sautéing onions.
- Yellow onion: Creates a sweet, mellow base once softened.
- Garlic: Adds an aromatic punch, but use fresh minced for the best flavor.
- Chili powder, cumin, oregano, smoked paprika: These classic taco spices give the soup its signature warmth and smokiness.
- Low-sodium chicken broth: Keeps the soup flavorful without being too salty, so you can control seasoning at the end.
- Black beans & sweet corn: These add texture and a touch of natural sweetness, rounding out the savory profile.
- Fire-roasted diced tomatoes: I love the smoky tomato flavor these bring — it really amps up the depth.
- Salsa & canned green chiles: Perfect for layering in a little heat and authentic taco flair.
- Cream cheese & sharp cheddar: Together, they melt into a gorgeous creamy base with a tangy cheesy kick.
- Cilantro and lime juice: The fresh finish — the bright zing cuts through the richness and lifts the whole soup.
Make It Your Way
One of the best things about this Creamy Chicken Taco Soup Recipe is how easy it is to tweak. Over time, I’ve played with adding different proteins, spices, and toppings — you should absolutely do the same and make it your own.
- Use rotisserie chicken: For crazy-fast prep, toss in shredded store-bought rotisserie chicken at the end instead of searing raw. It’s a total lifesaver on busy nights.
- Spice it up: I love adding diced jalapeños or a dash of cayenne for a little extra heat. If you’re sensitive, stick with mild salsa and keep it gentle.
- Make it dairy-free: Swap cream cheese and cheddar for coconut milk and vegan cheese alternatives — it’s deliciously creamy with a different twist.
- Add veggies: Bell peppers or zucchini shredded finely work great to sneak in extra nutrients without changing the texture too much.
Step-by-Step: How I Make Creamy Chicken Taco Soup Recipe
Step 1: Sear the chicken for rich flavor
First, season your chicken thighs with salt and pepper — don’t be shy here because this is your base seasoning. Heat two tablespoons of olive oil until shimmering in your soup pot, then add the chicken. Sear it about 2 minutes per side until golden. This step locks in moisture and adds that irresistible browned flavor. Once done, set the chicken aside but keep the drippings in the pot — they’re pure flavor gold.
Step 2: Build your base with butter and onions
In the same pot, melt two tablespoons of unsalted butter right in the olive oil and drippings. If you’re using rotisserie chicken instead of raw, just add oil here. Toss in your diced onions and cook over medium-high heat until soft and fragrant — about 5 to 7 minutes. This slow sauté brings out their natural sweetness and deepens the soup’s flavor.
Step 3: Add flour and spices for a thick, flavorful base
Sprinkle in the flour along with chili powder, cumin, oregano, smoked paprika, and salt, stirring constantly for 2 minutes. This cooks out the raw flour taste and allows the spices to bloom, filling your kitchen with that incredible cozy aroma. After that, toss in the minced garlic and sauté briefly — about 30 seconds — to avoid burning but bring out the garlic’s sweetness.
Step 4: Build your soup liquid and add the goodies
Slowly pour in your chicken broth while stirring to avoid lumps. If you’re adding the raw chicken, nestle it back into the pot now; if you're using rotisserie chicken, don’t add it yet — we'll add it later. Then stir in black beans, corn, fire-roasted tomatoes (with juice!), salsa, green chiles, and chicken bouillon. These ingredients bring flavor, texture, and a touch of smoky heat.
Step 5: Simmer to let flavors meld and chicken tenderize
Partially cover your pot with a small gap and bring the soup to a lively simmer over high heat. Once bubbling, reduce to low or medium-low so it can simmer gently. This is the magic time — about 15 to 20 minutes — for the chicken to cook through and become shred-worthy. When done, remove the chicken, let it rest for a few minutes, then shred with two forks.
Step 6: Stir in the cheeses and finishing touches
Turn the heat down to low and add the softened cream cheese in small cubes, stirring until it melts completely into the broth. Follow with shredded cheddar, adding a handful at a time and stirring until smooth. Finally, stir in the fresh cilantro, lime juice, and shredded chicken (or your rotisserie chicken if you went that route). Take a taste and adjust salt, lime, or cayenne to your liking. If the soup feels too thick, just add a splash more broth!
Step 7: Serve and enjoy the cozy goodness
Dish up the soup hot, topped with your favorite garnishes and crushed tortilla chips for a satisfying crunch. Watch it disappear fast — it’s that good!
Top Tip
I’ve made this creamy chicken taco soup hundreds of times, and these tips saved me from common pitfalls — so I’m sharing them to help you nail it the first time!
- Sear the chicken well: Don’t rush this step. Getting a good golden crust adds not only flavor but also color to the final soup.
- Don’t skip simmering time: Letting the soup bubble gently breaks down the chicken to juicy tenderness; too quick, and it’s chewy.
- Softened cream cheese: Make sure the cream cheese is at room temperature before adding — it blends smoothly without clumps.
- Season gradually: Adjust salt and lime at the end, especially if using rotisserie chicken or pre-seasoned broth to avoid over-salting.
How to Serve Creamy Chicken Taco Soup Recipe
Garnishes
My go-to garnishes are crushed tortilla chips for extra crunch, creamy diced avocados to cool down the spice, fresh tomato chunks for brightness, and sliced jalapeños if I’m feeling bold. Sometimes a dollop of sour cream or a sprinkle of extra cilantro does wonders too!
Side Dishes
I love pairing this soup with warm, buttery cornbread or a simple side salad with lime vinaigrette. Homemade guacamole and chips also make a lovely companion for a full-on Mexican-inspired dinner.
Creative Ways to Present
For a festive touch, I’ve served this soup in mini tortilla bowls or alongside crispy taco cups filled with queso. It’s great for parties or casual get-togethers when you want to impress without stress.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftovers in airtight containers in the fridge for up to four days. It’s amazing how the flavors actually deepen overnight, so it can be even better the next day!
Freezing
This soup freezes beautifully. I portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Just note, fresh cilantro is best added after reheating, so I usually leave that out if freezing.
Reheating
I reheat gently on the stove over low heat, stirring often to keep the cream cheese from separating. If the soup thickens too much, a splash of chicken broth or water does the trick in restoring a nice creamy consistency.
Frequently Asked Questions:
You can, but boneless skinless chicken thighs tend to be juicier and more forgiving during cooking, so the soup turns out more tender and flavorful. If using breasts, be careful not to overcook as they can dry out.
Absolutely! Using rotisserie chicken is a great shortcut and works wonderfully in this recipe. Just add the shredded chicken at the end of cooking to warm through and keep things super easy.
Yes! I recommend swapping the cream cheese and cheddar with coconut milk or another creamy dairy-free alternative and using vegan cheese where possible. The texture will be a bit different but still delicious and creamy.
This recipe generally has a mild to medium heat level, especially if you use medium salsa and mild green chiles. You can increase the heat by adding jalapeños, cayenne pepper, or using a spicier salsa depending on your taste.
Final Thoughts
This Creamy Chicken Taco Soup Recipe holds a sweet spot in my recipe box because it’s approachable, downright delicious, and feels like a hug on chilly days. I hope you enjoy making it as much as I’ve enjoyed perfecting it and sharing it with friends and family. Don’t be afraid to experiment with toppings and spice levels — it’s a flexible, crowd-pleasing soup you’ll want in your rotation for sure!
Print
Creamy Chicken Taco Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Description
This creamy chicken taco soup is a flavorful and hearty meal perfect for any day. It combines tender chicken, bold spices, black beans, corn, and fire-roasted tomatoes in a rich, cheesy broth that’s easy to make and ready in just 40 minutes.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 pound boneless skinless chicken thighs OR 2 ½ cups rotisserie chicken
- ½ large yellow onion, diced
- ¼ cup flour
- 4-6 cloves garlic, minced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 5 cups low-sodium chicken broth, plus more as needed
- 2 teaspoons chicken bouillon base, granulated or crushed cubes
- 1 15 oz. can black beans, rinsed and drained
- 1 15 oz. can sweet corn, rinsed and drained
- 1 15 oz. can fire-roasted diced tomatoes, undrained
- ½ cup salsa (medium heat preferred)
- 1 4 oz. can mild diced green chiles
Add Later
- 1 ¼ cups freshly shredded sharp cheddar cheese
- 4 ounces cream cheese, cubed and very soft (full fat recommended)
- 3 tablespoons minced cilantro
- 2 tablespoons lime juice
Garnish (Optional)
- Crushed tortilla chips
- Avocados
- Tomatoes
- Jalapenos
Instructions
- Sear Chicken: Season the chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add the chicken thighs and sear until golden brown on each side, about 2 minutes per side. Remove the chicken to a plate and keep the drippings in the pot.
- Sauté Onions: Melt the 2 tablespoons unsalted butter in the chicken drippings over medium-high heat. If using rotisserie chicken, add the 2 tablespoons olive oil from Step 1 instead. Add the diced onion and sauté until softened, about 5 to 7 minutes.
- Add Flour and Spices: Stir in the flour along with chili powder, cumin, dried oregano, smoked paprika, and salt. Cook and stir continuously for 2 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant.
- Add Liquids and Ingredients: Slowly pour in the chicken broth while stirring to avoid lumps. Return the seared chicken thighs to the pot (if using rotisserie chicken, wait until Step 6). Add the chicken bouillon base, black beans, corn, fire-roasted tomatoes (undrained), salsa, and diced green chiles. Stir to combine.
- Simmer Soup: Partially cover the pot with a lid, leaving a 1-inch gap for steam to escape. Bring to a simmer over high heat, then reduce to medium-low or low heat for a gentle simmer. Cook until the chicken shreds easily with two forks, about 15 to 20 minutes. Remove the chicken and let it rest for 5 minutes before shredding.
- Add Cheese and Final Ingredients: Reduce heat to low. Stir in the cubed cream cheese until completely melted, then gradually add shredded cheddar cheese, stirring until melted. Stir in minced cilantro, lime juice, and the shredded chicken (including rotisserie chicken if used). Taste and adjust seasoning with additional salt, lime juice, or cayenne pepper as desired. Add extra chicken broth if you prefer a thinner consistency.
- Serve: Ladle soup into bowls and garnish with crushed tortilla chips, avocado slices, tomatoes, and jalapenos as desired. Serve warm.
Notes
- For convenience, rotisserie chicken can be used instead of searing raw chicken thighs; add it in Step 6 rather than Step 4.
- Use full-fat cream cheese to ensure a creamy texture that won’t curdle.
- If you prefer less heat, choose mild salsa and omit jalapenos for garnish.
- Adjust thickness by adding more or less chicken broth, depending on your preference.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Garnishes like avocado and fresh cilantro brighten the soup and add contrasting textures.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 75 mg
Leave a Reply