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creamy chicken taco soup

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.
5 from 6 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Soup
Cuisine Mexican
Servings 4 people


  • 1 1/2 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
  • 1/3 cup Cream Cheese room temperature
  • 2 tsp Lime Juice
  • 1 tbsp Cilantro chopped
  • 2/3 cup Corn I used frozen
  • 1 tbsp Chili Powder
  • 1/4 tsp Cayenne
  • 1/2 tsp Oregano
  • 1/2 tsp Salt
  • 1/2 tsp Cumin

Optional Toppings:

  • chopped onion
  • chopped tomato
  • chopped cilantro
  • chopped avocado
  • chips


  • 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!


For more information on ingredients - See above "ingredients you need for this recipe".
Keyword creamy chicken taco soup, taco soup