Creamy Chicken Taco Soup - Easiest taco soup recipe cooked on the stovetop with shredded chicken, pinto beans, tomato and corn in a creamy flavor packed soup finished with cilantro and lime juice.
Making taco soup is easier than ever and only takes about 45 minutes from start to finish. The only real prep you need to do is chop the veggies and make the shredded chicken which is super easy to do. I used a rotisserie chicken which made it even easier and was really tasty.
Top your homemade Creamy Chicken Taco Soup with pico de gallo, chopped avocado, cotija cheese, tortilla chips and more! I served mine with fresh homemade flour tortillas, diced tomatoes, onion and avocado. It was absolutely delicious. I'll link some of my favorite toppings for you to try below.
You can serve homemade taco soup as a main course, appetizer or side dish. Either way you really can't go wrong! We served ours as a main course and dipped homemade flour tortillas in the soup which was so good. Chips are also great and add a nice salty taste.
This recipe serves about four people and makes great leftovers! If you are cooking for a crowd, simply double or even triple the recipe. If you enjoyed this recipe, I'll link some more of my favorite soup and chili recipes for you below.
Ingredients you need to make Creamy Chicken Taco Soup:
Cooked Shredded Chicken - Try my Easy Mexican Shredded Chicken or you can use a rotisserie chicken! I used rotisserie and it was so amazing.
Oil - Olive, canola or vegetable oil to cook the onions in.
Pinto Beans - I used one 15 oz. can.
Diced Tomatoes - I used one 15 oz. can.
Chicken Broth - I used one 15 oz. can. This equals to about 2 cups.
Onion - Red onion is best in this recipe, but you can also use yellow, white, or sweet onion as well.
Garlic - Fresh garlic is best in this recipe, but if you only have dried that would work too. Use ½ teaspoon dried garlic in substitution of fresh.
Cream Cheese - Full fat cream cheese works best in this recipe, but you can also use neufchatel.
Lime Juice - Juice from about a half of a lime.
Cilantro - Fresh cilantro is best.
Corn - I used frozen corn but you can also use canned corn or fresh corn cut off a cooked cob.
Chili Powder + Cayenne + Oregano + Salt + Cumin - All dried seasonings.
Optional Toppings: Avocado, sour cream, chopped onion, chopped tomato, cheese, tortilla chips.
Tools to have on hand for this recipe:
How to make Creamy Chicken Taco Soup:
Start by adding oil to your dutch oven or saucepan over medium heat.
Add onion and cooked until soft. Then, add the garlic and cook until fragrant - about 1 minute.
Sprinkle in seasonings, canned diced tomatoes and the cream cheese. Stir until cream cheese is melted into tomatoes.
Add remaining ingredients to the pot and give it a nice stir. Bring soup to a low simmer and cook for about 30 minutes, stirring occasionally.
Remove soup from heat and top with fresh chopped onion, tomato, avocado, cilantro and chips (optional). Enjoy!
What to serve with Homemade Taco Soup?
Homemade Flour Tortillas - With only four simple ingredients, flour tortillas are surprisingly easy to make at home from scratch!
Homemade Tortilla Chips - Store bought tortilla chips just don’t do the trick like warm homemade tortilla chips! And they are so easy to make!
More Favorite Soup/Chili Recipes:
Chicken Tortilla Soup - Cooked on the stove using shredded rotisserie chicken and topped with homemade tortilla strips, fresh avocado and shredded jack cheese.
Slow Cooker Pork Roast Chili - Pork roast pinto bean chili cooked low and slow in a crockpot/slow cooker. This is the easiest, most delicious pork chili ever and it more than exceeded my expectations!
Slow Cooker Chili w/ Chicken and Sweet Potato - A warm and cozy chili full of delicious flavors like shredded chicken, sweet potato, beans, and warm spices.
Ground Beef Chili - Hearty ground beef and bean chili cooked low and slow in a slow cooker/crockpot. Serve with shredded cheese and a dollop of sour cream!
Creamy Chicken Taco Soup
Ingredients
- 1 ½ cups Cooked Shredded Chicken
- 1 15 oz Pinto Beans
- 1 15 oz Diced Tomatoes
- 1 15 oz Chicken Broth
- 1 Small Red Onion finely chopped
- 1 Garlic Clove minced
- ⅓ cup Cream Cheese room temperature
- 2 teaspoon Lime Juice
- 1 tablespoon Cilantro chopped
- ⅔ cup Corn I used frozen
- 1 tablespoon Chili Powder
- ¼ teaspoon Cayenne
- ½ teaspoon Oregano
- ½ teaspoon Salt
- ½ teaspoon Cumin
Optional Toppings:
- chopped onion
- chopped tomato
- chopped cilantro
- chopped avocado
- chips
Instructions
- Start by adding oil to your dutch oven or saucepan over medium heat.
- Add onion and cooked until soft. Then, add the garlic and cook until fragrant - about 1 minute.
- Sprinkle in seasonings, canned diced tomatoes and the cream cheese. Stir until cream cheese is melted into tomatoes.
- Add remaining ingredients to the pot and give it a nice stir. Bring soup to a low simmer and cook for about 30 minutes, stirring occasionally.
- Remove soup from heat and top with fresh chopped onion, tomato, avocado, cilantro and chips (optional). Enjoy!
Dee
Did you use 1/3 cup of the "soft" cream cheese that comes in the tub? Cream cheese in the block does not measure out by cups. It measures by ounces.
Maret
Just made this for lunch...easy and delicious! This is one of those soups that not only comes together quickly but tastes great the day it is made (versus letting the flavors meld overnight). Because I limit both salt and cholesterol and am used to lower amounts of salt & fat, I did NOT use the salt, and I used reduced fat cream cheese. I happened to have a can of petite diced tomatoes with hatch green chilies (mild) that worked well in the soup. Oh, and due to a "cilantro tastes like soap" family member, I did not use cilantro, even though it would add good flavor to the soup.
To bump up the nutrition and for color, I added small dice fresh kale. Also, one small shredded potato was added to thicken the broth a bit.
I know some folks disapprove of reviewing a recipe that has been modified, but I shared the changes I made for those who either dislike cilantro or are on restricted diets. The essence of this tasty recipe was preserved. Thanks for an easy, keeper recipe!
Etta
This soup is BANGING!! I got a recipe about 8 years ago from a friend for chicken tortilla soup..everyone loved loved it..last year my mother n law moved in with us and while packing some of my things up I misplaced my recipe.. everyone was upset I would try other recipes and nope couldn't match it..then I tried this I added a half package of taco seasoning with all your seasonings..and DAMN !!!!!taste just like it..Thank you Thank you so much..this soup is awesome 😊
Amanda Cooks & Styles
Hi Etta! Thank you so much for your kind review! I'm so happy you enjoyed this soup! :)Amanda
Linda
Just made this! This soup is SO good and simple to prepare! She isn’t kidding about the lime juice, ya‘ll! Takes it to another level!
Amanda Cooks & Styles
Hi Linda! Thank you so much for the review! I am so happy you enjoyed it! :)Amanda
Sandy
The soup was delicious.
Amanda Cooks & Styles
Hi Sandy! So happy you enjoyed it!
Cass
I read the reviews and used milk since I didn’t have cream cheese. Came out so delicious. Loved this recipe. I also used leftover rotisserie chicken, kidney beans, red peppers, and substituted leftover salsa for the tomatoes. Was spicy but hubby and I loved it. Thanks 😊
Amanda Cooks & Styles
Yummy! Glad you enjoyed it :)Amanda
Nikki
I love this recipe! I’ve used use canned chicken with great results. Much easier and cost effective than buying a roasted chicken.
Amanda Cooks & Styles
That's a great idea! So happy you like it! :)Amanda
Valeigh Davis
This was AWESOME! Every person had seconds. I had black beans instead of pinto, added a drained/rinsed can of chickpeas, and an entire can of drained corn. Your seasonings were spot on! Thanks!’
Laurie
This was really delicious! The only ingredient that I didn't have was the cream cheese, but I made it anyway and just added a bit of milk. I am sure it would be even better but we loved the soup anyway. Since I didn't have the cream cheese, I used an immersion blender on a bit of the veggies before adding the chicken and that made it a bit thicker. Thank you!
Amanda Cooks & Styles
Hi Laurie, I'm so glad you liked it! 🙂