Creamy Chicken Taco Soup
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I still make this creamy chicken taco soup when I want something fast, comforting, and a little spicy without a lot of fuss. It’s a simmered blend of Rotel tomatoes, black beans, sweet corn and shredded chicken folded into a velvety base of cream cheese and taco seasoning — perfect for busy weeknights, game-day bowls, or when you need a crowd-pleasing potluck offering. If you prefer a similar cozy soup with slightly different textures, check this chicken taco soup for another take.
Why you’ll love this dish
This soup hits a lot of useful boxes: it’s fast on the stovetop, adaptable for slow cooker or Instant Pot, inexpensive, and fridge-friendly. The Rotel brings bright tomato-and-chile flavor so you don’t need fresh chiles; cream cheese gives that comforting, creamy mouthfeel without heavy cream; black beans and corn add fiber and color; and taco seasoning ties it all together for a familiar, family-friendly profile.
“A one-pot miracle — creamy, slightly spicy, and endlessly customizable. Weeknight savior.” — dinner reviewer
Quick reasons to make it:
- Weeknight-friendly: about 30 minutes on the stove.
- Budget-conscious: pantry staples and canned goods.
- Kid-approved: creamy texture with familiar taco flavors.
- Crowd-pleasing: easy to stretch for gatherings.
Step-by-step overview
This recipe is straightforward: add canned Rotel, drained black beans, corn, cooked chicken, chicken broth and taco seasoning to a pot. Simmer to meld flavors, then stir in cream cheese until silky. You can also shift to low-and-slow in a Crockpot or speed things up in an Instant Pot — both methods yield the same comforting soup with minimal effort.
What you’ll need
- 1 (10–14 oz) can Rotel tomatoes (diced tomatoes with green chiles) — swap to diced tomatoes + 1 minced jalapeño if you prefer fresh heat
- 1 can black beans, drained and rinsed
- 1 can sweet corn, drained (or 1 cup frozen corn)
- 2–3 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
- 4 cups chicken broth (use low-sodium if you’ll add salty toppings)
- 1–2 tablespoons taco seasoning (store-bought or homemade)
- 4 oz cream cheese, softened (for a richer soup, substitute ½ cup cream)
Optional toppings: shredded cheddar, diced avocado, cilantro, lime wedges, tortilla chips
If you want a creamier rice-based variation later, you might enjoy this creamy chicken and rice soup for inspiration.
Step-by-step instructions
- In a large pot or Dutch oven, combine Rotel tomatoes (with their juices), drained black beans, drained corn, shredded chicken, chicken broth and taco seasoning. Stir to combine.
- Bring the mixture to a gentle simmer over medium heat. Reduce heat slightly and simmer uncovered for about 15–20 minutes so the flavors marry.
- Cut the cream cheese into cubes and add to the pot. Stir continuously until the cream cheese melts and the soup becomes smooth and creamy.
- Crockpot method: combine ingredients (except cream cheese) in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Stir in cream cheese during the last 15 minutes.
- Instant Pot method: place all ingredients (except cream cheese) in the pressure cooker, seal the lid and cook on Manual/High for 10 minutes. Quick release the pressure, open the lid, then stir in cream cheese until melted.
- Taste and adjust seasoning — add salt, pepper, or a squeeze of lime if needed. Serve warm with optional toppings like shredded cheese, diced avocado and cilantro.
Best ways to enjoy it
Serve this soup in wide bowls topped with shredded cheddar, avocado slices, cilantro and a squeeze of lime. For crunch, add crushed tortilla chips or carnitas-style crispy corn tortillas. Side pairings:
- Simple green salad or chopped romaine with a lime vinaigrette
- Warm cornbread or jalapeño cheddar biscuits
- Rice or quinoa spooned into the bowl for extra heft
If you want to pair it with other comforting soups, consider serving smaller bowls alongside a light noodle soup like this creamy chicken noodle soup for variety (great for picky crowds).
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Leave a little headroom for expansion.
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over medium-low, stirring so the creaminess reincorporates. Add a splash of broth or water if it thickens too much.
Food safety: cool the soup to room temperature no longer than 2 hours before refrigerating. Reheat to at least 165°F (74°C) for safe consumption.
Helpful cooking tips
- Chicken options: use leftover roasted chicken, shredded rotisserie chicken, or poached chicken breasts. If starting raw, cut into bite-size pieces and cook in the simmering broth until done.
- Prevent curdling: soften cream cheese at room temperature and add cubes gradually while stirring over low heat. Avoid boiling hard after the cream cheese is added.
- Thickness control: for a thinner soup, add extra broth; for a heartier stew, mash some beans or add cooked rice/masa harina.
- Flavor boost: add a tablespoon of tomato paste at the start for richer body, or finish with a splash of lime juice to brighten the dish.
- Make-ahead shortcut: combine everything except cream cheese and toppings the night before. Refrigerate, then reheat and stir in cream cheese when ready to serve.
Creative twists
- Vegetarian: omit chicken and swap chicken broth for vegetable broth; add extra beans or sautéed mushrooms for substance.
- Spicier: stir in chipotle in adobo, extra diced jalapeños, or cayenne to taste.
- Cheesy bake: ladle soup into oven-safe bowls, top with shredded cheese, and broil until bubbly for a gratin-style finish.
- Mexican street corn version: use charred corn and fold in cotija cheese and a pinch of smoked paprika.
- Lighter version: replace cream cheese with a blend of low-fat cream cheese and Greek yogurt stirred in off the heat.
- Bulk it up: add cooked rice, quinoa, or even small pasta for a more filling one-bowl meal.
Common questions
Q: Can I use rotisserie chicken or leftover chicken?
A: Absolutely. Rotisserie chicken is perfect — it saves time and adds flavor. Just shred it and add during simmering or near the end if it’s already cooked.
Q: Will the cream cheese separate if I reheat leftovers?
A: It can slightly separate if overheated. Reheat gently over low heat and stir often. A splash of broth helps bring it back together.
Q: How long does this soup take in the Instant Pot vs. Crockpot?
A: Instant Pot active cook time is about 10 minutes under pressure plus time to come to pressure and quick release (plan ~25–30 minutes total). Crockpot takes 3–4 hours on high or 6–8 hours on low.
Q: Can I make it dairy-free?
A: Yes — replace cream cheese with a dairy-free cream cheese or stir in canned coconut milk for creaminess (flavor will change slightly).
Q: Is this soup freezer-friendly?
A: Yes. Freeze in portion-sized containers for up to 3 months. Thaw overnight and reheat gently.
Conclusion
If you want another simple, flavorful take on the same idea, try this Easy Chicken Taco Soup • Salt & Lavender for a lighter version, or compare techniques and texture with the Creamy Chicken Taco Soup – I Am Homesteader for alternative ingredient ideas and tips.
Creamy Chicken Taco Soup
Ingredients
Method
- In a large pot or Dutch oven, combine Rotel tomatoes (with their juices), drained black beans, drained corn, shredded chicken, chicken broth and taco seasoning. Stir to combine.
- Bring the mixture to a gentle simmer over medium heat. Reduce heat slightly and simmer uncovered for about 15–20 minutes so the flavors marry.
- Cut the cream cheese into cubes and add to the pot. Stir continuously until the cream cheese melts and the soup becomes smooth and creamy.
- Combine ingredients (except cream cheese) in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Stir in cream cheese during the last 15 minutes.
- Place all ingredients (except cream cheese) in the pressure cooker, seal the lid and cook on Manual/High for 10 minutes. Quick release the pressure, open the lid, then stir in cream cheese until melted.
- Taste and adjust seasoning — add salt, pepper, or a squeeze of lime if needed. Serve warm with optional toppings like shredded cheese, diced avocado and cilantro.
