This Creamy Taco Soup is expertly crafted by a San Diego-based recipe developer (who LOVES Mexican food!) to deliver bold fiesta flavors with an irresistibly rich and velvety texture. Unlike other taco soups, this version is thickened with a roux and a silky blend of cream cheese and cheddar (no sad, thin broth here!), infused with layers of spices (including my secret ingredient), and finished cilantro and lime for the perfect balance of flavors. Follow along for your step-by-step guide to foolproof Taco Soup perfection!

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up close of a ladle of chicken taco soup showing how creamy it is

Why you’ll love Chicken Taco Soup

This Chicken Taco Soup recipe is the culmination of many experiments to bring you the very best! It’s a new favorite of mine that I CRAVE. Here’s why you’ll love it:

Ultra Creamy and Velvety: This recipe isn’t disappointingly “thin” like others. Combining a roux, cream cheese, and freshly shredded cheddar creates an irresistibly smooth, rich, and luscious texture.
It Doesn’t Taste Like Cream Cheese: Using a three-pronged approach to thickness allows us to use less cream cheese but still achieve sensational richness.
Layers of Complexity: Adept seasoning, along with a few unique ingredients like salsa instead of tomato sauce and chicken bouillon, create unparalleled depth of flavor.
Balanced Smokiness and Tang: Spices, salsa, and fire-roasted diced tomatoes infuse every spoonful with bold, smoky, and savory depth while green chiles, cilantro, and lime juice brighten it up.
Juicy, Tender Chicken: Using boneless, skinless chicken thighs or rotisserie chicken instead of breasts ensures ultra-tender, flavor-packed bites in every serving.
Quick and Easy: Minimal prep (you only have to chop the onions and garlic) and a single pot mean less cleanup while delivering a restaurant-quality soup.
It’s a versatile one-pot wonder: You can make this recipe as written or switch up the protein, vegetables, beans, etc., and make it more or less spicy, creamy, or cheesy-many options included!

Taco chicken soup in Dutch oven garnished with cilantro

Chicken Taco Soup Recipe Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

The Add-Ins

Chicken: I recommend chicken thighs or rotisserie chicken. They are inherently juicier, richer, tender, and forgiving than chicken breasts. However, you may use chicken breasts if you prefer.
Fire-roasted tomatoes: These boast a wonderful smoky flavor and are sweeter and less acidic than regular diced tomatoes. Most grocery stores carry them but if you can’t find them, substitute regular diced tomatoes.
Black beans: These hearty beans pair beautifully with the soup’s creaminess, but you may use pinto beans or kidney beans.
Corn: I use canned corn for convenience, but feel free to use corn fresh off the cob if it’s in season. You may also use frozen corn, but add it towards the end of cooking to warm through; otherwise, it can disintegrate.
Diced green chiles: Purchase mild because the hot ones are HOT! Mild, however, are just delightfully tangy.
Cilantro: Three tablespoons stirred into the soup at the end infuse it with a zesty freshness.

The Base

Chicken broth: Use reduced-sodium chicken broth so we can control the amount of salt and have the wiggle room to add chicken bouillon.
Chicken bouillon: This imparts a complex, savory goodness (it’s like salt with FLAVOR). You may use granulated chicken bouillon, crushed bouillon cubes, or bouillon base (like Better Than Bouillon or Zoup!). Add the bouillon directly to the soup, do not dissolve it in water first.
Aromatics: The recipe calls for half of a yellow onion and 4-6 cloves of garlic but you may use more or less depending on personal preference.
Salsa: Use mild for very mild or medium for a little kick. You can also use mild with a dash of hot sauce or cayenne. Mateo’s salsa is my favorite salsa for this recipe.
Spices: Chili powder, ground cumin, smoked paprika, dried oregano, salt, and pepper round out the complex flavors. Add cayenne for a little heat (taste first!).
Sharp cheddar cheese: PLEASE buy a block of quality cheddar and shred it yourself. Pre-shredded, bagged cheese contains anti-caking agents that can make your soup grainy rather than smooth and creamy.
Cream cheese: Use full-fat block cream cheese because it melts better and is less likely to curdle.
Lime Juice: You can use bottled or fresh lime juice, but whatever you do, don’t skip it! It awakens the flavors of the entire soup and helps cut through the creaminess.

top view showing ingredients for slow cooker chicken taco soup: chicken, black beans, corn, diced tomatoes, onion, chicken broth, spices, garlic, cream cheese

How to make Chicken Taco Soup

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Sear Chicken. Season the chicken with salt and pepper, then sear each side until golden. Remove the chicken to a plate, but leave the drippings.

showing how to make chicken taco soup recipe by searing the chicken until golden in a Dutch oven soup pot

Sauté Onions. Sauté the onions until softened, about 5-7 minutes.

showing how to make chicken taco soup by sautéing onions in a pot

Add Flour. Add the flour and spices and cook for 2 minutes. Add the garlic and sauté for 30 seconds.

a collage showing how to make chicken taco soup by sautéing onions, then cooking the flour and apices

Add Ingredients. Return the chicken to the pot, followed by broth, black beans, corn, diced tomatoes, green chiles, and bouillon.

showing how to make chicken taco soup recipe by returning the chicken to the pot, followed by the chicken broth, black beans, corn, diced tomatoes, green chiles, and bouillon.

Simmer. Reduce to a gentle simmer until the chicken shreds easily with two forks, about 15-20 minutes. Remove the chicken and let rest for 5 minutes before shredding. Meanwhile…

showing how to make chicken taco soup by simmering until the chicken is tender

Add Cheese. Reduce the heat to low and whisk in the cream cheese until melted, followed by the cheddar cheese.

showing how to make chicken taco soup by stirring in cream cheese and cheese

Add the Finishing Touches. Stir in the lime juice, cilantro, and shredded chicken (rotisserie if using).

showing how to make chicken taco soup by stirring in cilantro and lime juice

Serve. Taste and season with additional salt/lime juice/cayenne to taste. Stir in additional chicken broth if you would like a less chunky soup. Serve with tortilla chips and desired toppings.

top view of a pot of chicken taco soup recipe showing garnished with cilantro

Slow Cooker Chicken TAco Soup

This recipe can easily be adapted to your slow cooker by omitting the olive oil and butter and using cornstarch instead of flour. Here’s how:

1. Add Ingredients: Add the chicken to a lightly greased slow cooker. Omit the flour and whisk part of the chicken broth with 2 ½ tablespoons of cornstarch. Add it to the slow cooker and the remaining soup ingredients except the ADD LATER. Stir the top ingredients to combine.
2. Slow Cook: Cook on LOW for 5-7 hours or on HIGH for 2-3 hours (low is recommended) or until the chicken is tender enough to shred. Your soup is done when the chicken easily shreds with a fork.
3. Shred Chicken: Transfer the chicken to a cutting board, rest for 5 minutes, and then shred it.
4. Add Cheese: Meanwhile, stir in the cream cheese until melted, followed by the cheese until melted.
5. Add Cilantro: Return the shredded chicken to the crockpot along with the cilantro and lime juice.
6. Serve: If desired, stir in additional chicken broth for a less chunky soup and season with salt/cayenne and lime juice to taste. Top individual servings with crushed tortilla chips and desired toppings.

Taco Chicken Soup Recipe Tips

This recipe is easy to make, but there are a tips to pay attention to:

Rotisserie chicken hack: Stock shredded chicken or rotisserie chicken portioned into 2 1/2-cup freezer bags so you always have chicken ready to add to any soup.
Don’t burn the bits: When searing the chicken, you don’t want blackened bits, or they will make your soup taste burnt. If the chicken is browning too quickly, turn the heat down.
Simmer chicken until tender: Check the pieces individually for tenderness because they may cook unevenly. Be prepared to remove pieces of chicken at different times. The chicken is ready when it easily pulls apart with two forks, but not sooner.
Use soft cream cheese. For your cream cheese to melt seamlessly, it needs to be very soft. Cube the cream cheese and microwave it for 20-30 seconds, until you can easily stick your finger in it.
Prep Ahead: Prep all your toppings while your soup simmers for a multi-tasking win.
Scale up or down: This recipe can easily be scaled up or down by using the sliding scale next to the servings in the recipe card.

up close of a recipe for chicken taco soup showing the creaminess

Easy Chicken TAco Soup Variations

This recipe is delicious with ground beef, different veggies, beans etc. Here are a few ideas to mix things up:

Swap protein: You can use any of your favorite proteins instead of the chicken, such as lean ground beef, ground turkey, or ground chicken.
Swap beans: Replace the black beans with kidney beans, cannellini beans, or pinto beans, or a combination.
Add peppers: Add a red and green bell pepper or poblano pepper and sauté them with the onions.
Add vegetables: Add any of your favorite veggies, such as zucchini, chayote, sweet potatoes, butternut squash, etc., considering different vegetable cooking times.
Use ground spices: Don’t have the time or desire to prep fresh onion and garlic? Use one teaspoon each of garlic and onion powder instead.
Make it dairy-free: It won’t be creamy but still tasty!
Make it gluten-free: Omit the flour and whisk the chicken broth with 2 ½ tablespoons of cornstarch.

What to Serve with Taco Soup with Chicken

We love this recipe with a big green salad, cornbread and fruit. Here are some more tasty side dish ideas:

Cornbread or corn casserole: Corn casserole is a tasty, easy, creamy win or sweet cornbread beautifully complements the fiesta flavors.
Salad: You can go as simple as a green salad or go big with Southwest salad, Corn Salad, or Mexican salad.
Fruit: Keep it simple with chopped pineapple, cantaloupe, or grapes, or amp it up with pina colada fruit salad, fruit salad, or winter fruit salad.

top view of serving slow cooker chicken taco soup in a bowl topped with tomatoes, cilantro, avocados, and limes

Toppings for Easy Chicken Taco Soup

Topping your soup with your favorite garnishes will elevate it to the NEXT LEVEL. You can create a toppings bar and let everyone pile on their favorites of:

Tortilla Chips: Stick with the original (we love Juanita’s brand) or different flavors like Jalapeno Lime. Fritos are also super tasty!
Avocado: Chopped or sliced avocados add a wonderful creaminess. Brush with lime juice to preserve if not serving right away.
Pico de gallo: This fresh salsa adds a depth of vibrancy I love. It’s especially lovely with a creamy soup like this one. You can make your own or pick up store-bought in the deli section.
Fresh tomatoes: If you skip the pico, consider freshly chopped tomatoes, as seen here!
Heat: Jalapenos are a fabulous topping for those who like spicy food. You can customize the heat with as much or as little hot sauce as you like.
Cilantro: Additional minced cilantro adds a fresh, zesty flair.
Lime Juice: You may want additional lime juice, but as always, taste first!

meal prep Creamy Taco Chicken Soup

The flavors of this soup are even better the next day, so you can make it in its entirety or prepare individual components of the recipe in advance:

•Trim chicken: Trim excess fat from the chicken, then store it in an airtight container or freezer bag in the refrigerator for up to 24 hours.
•Chop aromatics: Dice the onions, garlic, and cilantro ahead of time and store them in airtight containers in the refrigerator.
•Measure spices: Store the mix in an airtight bag or container.
•Shred cheddar: Shred and store in an airtight container in the refrigerator.

How to store and reheat taco soup chicken recipe

•To Store: Let the soup cool to room temperature, cover, and store in the refrigerator for up to 5 days.
•To Reheat on the Stove: Reheat large batches on the stove over medium-low heat, stirring occasionally until warmed, adding additional broth as needed.
•To Reheat in the Microwave: Transfer the soup to a microwave-safe dish and cover it with a microwave-safe lid or paper towel. Microwave for 90 seconds, stir, then continue to microwave for 20-second intervals, if needed.

Can I freeze taco chicken soup?

As a general rule of thumb, creamy soups don’t tend to freeze well. However, you can freeze the soup with adjusted expectations. Take care to use full-fat cream cheese and cheddar (low-fat dairy will split), and know that the cheddar may become slightly grainy once thawed.

Even better, if you are making this soup mainly to freeze, omit the dairy or only add it to the portions enjoyed immediately, then add the cream cheese and cheddar to the thawed soup. Details below:

To freeze:

1. Omit the dairy: Prepare soup according to directions, but omit the cream cheese and cheddar.
2. Cool: Allow soup to cool completely before freezing to preserve the integrity of the ingredients and prevent it from entering the “danger zone.”
3. Package: Transfer soup to an airtight freezer-safe container or freezer bag. For individual portions, you can even use sandwich-size plastic bags. Squeeze out any excess air to prevent freezer burn and label.
4. Freeze: Freeze for up to 3 months.
5. Thaw/Reheat: Thaw overnight in the refrigerator when ready to use. Reheat in the microwave or stove according to the instructions above, adding the cream cheese and cheddar once the soup is warmed.

up close of crockpot chicken soup served in a bowl with a spoonful of soup

more Mexican Inspired Soup Recipes

Creamy Chicken Tortilla Soup
Chicken Tortilla Soup
Taco Soup
Chicken Enchilada Soup
Caldo de Pollo
Mexican Chicken Corn Chowder
Pozole Rojo
Pozole Verde
Crockpot Salsa Verde Chicken Tortilla Soup
Chicken Fajita Soup
Albondigas Soup
White Chicken Chili
Crockpot White chicken Chili

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Servings: -10

Prep Time: 10

Cook Time: 30

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Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
1 pound boneless skinless chicken thighs OR 2 ½ cups rotisserie chicken (see notes)
salt and pepper
1/2 large yellow onion, diced
1/4 cup flour
4-6 cloves garlic, minced
2 tsp EACH chili powder, ground cumin
1/2 tsp EACH dried oregano, smoked paprika, 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, don’t drain
1/2 cup salsa (medium for more heat, we use Mateo's)
1 4 oz. can mild diced green chiles

ADD LATER:

1 1/4 cups freshly shredded sharp cheddar cheese
4 ounces block cream cheese, cubed, very soft (full fat will not curdle)
3 tablespoons minced cilantro
2 tablespoons lime juice

GARNISH (Pick Your Favs)

crushed tortilla chips
avocados
tomatoes
jalapenos

Instructions

Sear Chicken: Season the chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat two tablespoons of olive oil over medium-high heat in a large Dutch oven/soup pot. Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove the chicken to a plate, but leave the drippings.
Sauté Onions: Melt two tablespoons of butter in the chicken drippings over medium-high heat. (If using rotisserie, add the two tablespoons of oil used in Step 1.) Add the chopped onions and sauté until softened, about 5-7 minutes.
Add Flour: Add the flour and spices and cook and stir for 2 minutes. Add the garlic and sauté for 30 seconds.
Add Ingredients: Slowly stir in the chicken broth. Return the chicken to the pot (Not rotisserie; add in Step 6, if using), followed by the remaining soup ingredients up to ADD LATER.
Simmer: Partially cover the soup with a 1-inch gap and bring to a simmer over high heat, then reduce to a gentle simmer over medium-low or low if your stove runs hot. Simmer until the chicken shreds easily with two forks, about 15-20 minutes. Remove the chicken and let it rest for 5 minutes before shredding. Meanwhile…
Add Cheese: Reduce the heat to low and stir in the cream cheese until melted, followed by the cheese, a handful at a time, until melted. Stir in the cilantro, lime juice, and shredded chicken (rotisserie if using).
Serve: Taste and season with additional salt/lime juice/cayenne to taste (will likely need 1/8-¼ teaspoon more salt/pepper if using rotisserie). Stir in additional chicken broth if you would like a less chunky soup. Serve with tortilla chips and desired toppings.

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2 Comments

Jesi says

at

I made this last night and my family LOVED it! I truly appreciate your recipes–they are mainstays. I’ve made SO many and they always turn out amazing! Thank you so much!!

- Jen says
  
  at
  
  Hi Jesi! Thank you so much for taking the time to share your sweet review! That makes me so happy to hear that you all loved this and my other recipes! I hope you continue to explore and love these dishes!