There’s something incredibly comforting about a rich, flavorful bowl of soup on a cozy night, and this Creamy Chicken Taco Soup Recipe is exactly that. It hits all the right notes with its tender chicken, creamy texture, and lively taco-inspired flavors that feel like a warm hug in a bowl. Trust me, once you try this, you’ll want to make it your go-to weeknight soup!
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Why You'll Love This Recipe
This Creamy Chicken Taco Soup Recipe has become a favorite in my household, and it’s easy to see why. It's packed with cozy creaminess, bold spices, and just the right amount of heat, making it both satisfying and simple enough for busy nights.
- Easy to Make: With straightforward steps and pantry-friendly ingredients, it’s a breeze even if you’re not a seasoned cook.
- Versatile: You can swap chicken thighs for rotisserie chicken to save time, or adjust the spice level to suit your family’s taste buds.
- Creamy & Comforting: The combination of cream cheese and sharp cheddar gives it that smooth, indulgent texture everyone loves.
- Perfect for Leftovers: It tastes even better the next day, making it great for meal prep or busy week lunches.
Ingredients & Why They Work
Every ingredient in this soup plays a delicious role — from the hearty chicken to the smoky spices and creamy cheeses. Using quality broth and fresh aromatics really makes the flavors pop. Here’s why each component is a game-changer.
- Chicken thighs: I prefer thighs because they stay juicy and tender when simmered, but rotisserie chicken works fabulously to save time.
- Olive oil & butter: This combo gives you a lovely sear on the chicken and rich flavor when sautéing the onions.
- Yellow onion: Adds natural sweetness and depth after softening.
- Flour: Helps thicken the soup and creates a velvety base.
- Garlic: A must-have for that punch of savory goodness.
- Chili powder & cumin: The heart of the taco flavor that warms the soup.
- Dried oregano & smoked paprika: Bring a subtle earthiness and smokiness that elevate the spice blend.
- Low-sodium chicken broth: Keeps the soup flavorful without being too salty.
- Chicken bouillon base: Boosts that rich chicken taste effortlessly.
- Black beans & sweet corn: Add texture, sweetness, and protein to make the soup more filling.
- Fire-roasted diced tomatoes: Give a pleasant tang and slight smokiness, plus the juiciness to balance creaminess.
- Salsa: A quick way to punch up the flavor with some brightness and spice.
- Diced green chiles: Add a mellow heat that works so well here.
- Sharp cheddar cheese & cream cheese: These two create the perfectly creamy, cheesy base – don’t skip the full-fat cream cheese for smoothness.
- Cilantro & lime juice: Stir in at the end for freshness and zing that cuts through the richness.
Make It Your Way
I love that this soup recipe welcomes personalization—whether it’s making it heartier, spicier, or more kid-friendly. I usually keep it classic, but I’m always excited to hear how my friends make it their own.
- Variation: Using rotisserie chicken is a lifesaver for busy nights, and I add a dash of cayenne for a subtle kick when warming up leftovers.
- Vegetarian swap: Try swapping chicken broth for vegetable broth and adding more beans or even diced potatoes for texture.
- Extra veggies: Feel free to add diced bell peppers or zucchini when sautéing onions for an extra veggie boost.
- Make it low-carb: Skip the flour and use a cornstarch slurry or xanthan gum to thicken if you want to keep it keto-friendly.
Step-by-Step: How I Make Creamy Chicken Taco Soup Recipe
Step 1: Sear the chicken to lock in flavor
I start by seasoning the chicken thighs with salt and pepper, then heating olive oil over medium-high heat in a big soup pot or Dutch oven. Getting that golden sear on the chicken (about 2 minutes per side) creates amazing flavor right from the start. Don’t skip leaving the drippings in the pot—they’re liquid gold for building the soup’s base.
Step 2: Sauté the onions in butter and drippings
Once the chicken is out, I melt butter right in the pot with those tasty drippings. Then the diced onion goes in and cooks low and slow until softened—about 5 to 7 minutes. This step is where the soup starts smelling irresistible. If you’re using rotisserie chicken, just add the olive oil instead of drippings.
Step 3: Build a flavorful roux with flour and spices
Sprinkle in the flour and all the spices—chili powder, cumin, oregano, smoked paprika, and salt—and stir continuously for about 2 minutes to cook out that raw flour taste. Then add the minced garlic and sauté quickly for 30 seconds. This base is fragrant and sets the stage for layering the soup’s complex taco flavor.
Step 4: Add broth, chicken, and veggies
Slowly pour in the chicken broth while stirring to avoid lumps, then nestle the chicken thighs back into the pot. If you're using rotisserie chicken, hold off adding it for now. After that, add black beans, corn, fire-roasted tomatoes, salsa, and diced green chiles. This creates a hearty and colorful mix that makes every bite exciting.
Step 5: Simmer gently until chicken is shredded tender
Cover the pot partially and bring the soup to a high simmer, then lower the heat to a gentle simmer. The patience here pays off—after about 15 to 20 minutes, the chicken will be perfectly tender and shreddable with two forks. Remove it, let it rest for a few minutes, then shred before returning it to the pot.
Step 6: Stir in the creamy cheeses and fresh flavors
Turn the heat down to low, then stir in the softened cream cheese until melted and silky. Add your shredded sharp cheddar a handful at a time, stirring constantly until your soup reaches dreamy, cheesy perfection. Finally, toss in minced cilantro and a squeeze of lime juice for that bright, fresh balance.
Step 7: Adjust seasoning and serve
Give the soup a taste and adjust salt, pepper, or lime juice as needed. If you prefer it less thick, a little extra chicken broth works wonders. I like serving this soup topped with crunchy tortilla chips, creamy avocado slices, and a few jalapeño rings for some heat. It’s a guaranteed crowd-pleaser.
Top Tip
From making this soup dozens of times, I’ve learned a few key tricks that make all the difference in flavor and texture. These little tips help even a beginner make the most of the Creamy Chicken Taco Soup Recipe.
- Use the drippings: Don’t pour out the browned chicken drippings after searing—it adds deep flavor when you sauté the onions.
- Don’t rush the simmer: Gentle simmering for 15-20 minutes lets the flavors meld and the chicken become tender without drying out.
- Add cheese gradually: Melting in cheese a handful at a time prevents clumping and keeps the soup silky smooth.
- Fresh cilantro and lime: Stir these in just before serving to brighten the rich soup and add that authentic southwestern kick.
How to Serve Creamy Chicken Taco Soup Recipe
Garnishes
I’m all about those classic toppings: a handful of crushed tortilla chips for crunch, sliced avocado for creaminess, diced tomatoes for a fresh burst, and jalapeño slices for those who like it spicy. Sometimes I add a dollop of sour cream or shredded lettuce for extra texture.
Side Dishes
To round out the meal, I often serve this soup with warm cornbread or tortilla chips. A simple side salad with lime vinaigrette also complements the rich soup nicely. If you’re feeling festive, a side of Mexican rice makes the meal even heartier.
Creative Ways to Present
For dinner parties or gatherings, I like serving this soup in mini bread bowls or layered in clear glass mugs to showcase its beautiful colors. Adding a sprinkle of cheese and colorful garnishes right before guests dig in makes it feel special and inviting.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftovers to airtight containers and refrigerate for up to 4 days. The soup thickens as it chills, so I like to add a splash of broth or water when reheating to get the perfect silky consistency back.
Freezing
I’ve frozen this soup successfully by skipping the cheese when freezing, then stirring it in fresh when reheating. This helps keep the texture creamy and delicious. Portion into freezer-safe containers for easy grab-and-go meals.
Reheating
Reheat gently on the stove over low heat, stirring often. Add a little broth if it’s too thick. Avoid boiling once the cheese is in to prevent curdling. For a quick fix, reheating in the microwave works too—just keep it short and stir between bursts.
Frequently Asked Questions:
Yes, you can substitute chicken breasts, but thighs stay more tender and juicy after simmering. If you use breasts, be careful not to overcook them to avoid dryness.
The soup has a mild to medium spice level from the chili powder and green chiles, but you can easily control the heat level by choosing mild or hot salsa and adjusting spices to your taste.
If the soup seems too thin, you can simmer it uncovered a bit longer to reduce the liquid or add a slurry of flour or cornstarch mixed with cold water to thicken it gently.
Absolutely! Sear the chicken and sauté the onions first, then add everything except the cream cheese and cheddar to the slow cooker. Cook on low for 4-6 hours, shred the chicken, then stir in cheeses before serving.
Final Thoughts
This Creamy Chicken Taco Soup Recipe holds a special place in my kitchen because it’s simple, flavorful, and feels like a little fiesta in every spoonful. I love sharing it with friends and family because it’s just one of those recipes you know you’ll come back to again and again. Give it a try—I promise it’ll become a staple in your recipe collection, just like it did in mine.
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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-inspired
- Diet: Low Lactose
Description
A rich and flavorful Creamy Chicken Taco Soup made with tender chicken thighs, black beans, corn, fire-roasted tomatoes, and a blend of spices, finished with sharp cheddar and cream cheese for a velvety texture. Perfect for a cozy meal served with your favorite garnishes like tortilla chips, avocado, and jalapenos.
Ingredients
Protein
- 1 pound boneless skinless chicken thighs OR 2 ½ cups rotisserie chicken
Base Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ large yellow onion, diced
- ¼ cup flour
- 4-6 cloves garlic, minced
Spices & Seasoning
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons chicken bouillon base, granulated or crushed cubes
Liquids & Canned Goods
- 5 cups low-sodium chicken broth, plus more as needed
- 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, with juice
- ½ cup salsa (medium heat, e.g., Mateo's)
- 1 4 oz. can mild diced green chiles
Cheeses & Fresh Additions
- 1 ¼ cups freshly shredded sharp cheddar cheese
- 4 ounces cream cheese, cubed and softened (full fat)
- 3 tablespoons minced cilantro
- 2 tablespoons lime juice
Garnish (Optional)
- Crushed tortilla chips
- Avocados
- Tomatoes
- Jalapenos
Instructions
- Sear Chicken: Season the chicken thighs with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven or soup pot. Once hot, add the chicken and sear each side until golden, approximately 2 minutes per side. Remove chicken and set aside, keeping the drippings in the pot.
- Sauté Onions: Add 2 tablespoons unsalted butter to the chicken drippings over medium-high heat. If using rotisserie chicken, add the 2 tablespoons olive oil instead. Add diced onions and sauté until softened, about 5 to 7 minutes.
- Add Flour & Spices: Sprinkle in the ¼ cup flour and spices (chili powder, cumin, oregano, smoked paprika, salt). Cook and stir for 2 minutes to form a roux. Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Add Liquids & Ingredients: Slowly pour in the 5 cups chicken broth while stirring continuously. Return the seared chicken to the pot (omit if using rotisserie chicken here; add later). Stir in black beans, corn, fire-roasted diced tomatoes with juice, salsa, diced green chiles, and chicken bouillon base.
- Simmer Soup: Partially cover the pot with a lid leaving a 1-inch gap. Bring soup to a high simmer, then reduce heat to medium-low or low to maintain a gentle simmer. Cook until chicken is tender and shreds easily, about 15 to 20 minutes. Remove chicken and let rest for 5 minutes before shredding. Meanwhile, continue with next steps.
- Add Cheese & Final Ingredients: Reduce heat to low. Stir in cream cheese until melted, then gradually add shredded cheddar cheese, stirring until fully melted. Stir in chopped cilantro, lime juice, and add shredded chicken (rotisserie chicken if using).
- Serve: Adjust seasoning by tasting and adding more salt, lime juice, or cayenne pepper to preference. Add extra chicken broth if a thinner consistency is desired. Serve hot garnished with crushed tortilla chips, avocado slices, tomatoes, and jalapenos as preferred.
Notes
- You can use rotisserie chicken as a shortcut; add it after simmering instead of searing raw chicken.
- For extra spice, increase the chili powder or add cayenne pepper while seasoning.
- If the soup is too thick, add more chicken broth gradually to reach desired consistency.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend for the roux.
- Use full-fat cream cheese to ensure the soup remains creamy without curdling.
- Fresh cilantro and lime juice added at the end give a bright and fresh flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 75 mg
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