I first made this creamy chicken taco soup on a hectic weeknight when I wanted something comforting, fast, and a little spicy — and it became a repeat meal in our house. It’s a one-pot soup built from pantry staples: Rotel tomatoes, black beans, corn, shredded chicken and taco seasoning. Whether you’re feeding picky kids, need a freezer-ready dinner, or want a cozy bowl with minimal fuss, this soup hits the mark. If you like creamy, savory soups, you might also enjoy a richer spin like this Creamy Cajun Chicken Soup for another weeknight option.

Why you’ll love this dish

This soup is quick, forgiving, and crowd-pleasing. It balances bright tomato-chile notes from Rotel with earthy black beans and sweet corn, then gets rounded out with a hint of cream or cream cheese for silkiness. It’s great for:

Busy weeknights — ready in about 30 minutes on the stove.
Meal prep — it freezes and reheats beautifully.
Feeding a crowd — double the recipe and keep it warm in a slow cooker.
Versatility — vegetarian swaps or spicier versions are easy.

“Comfort in a bowl — bold taco flavor without the fuss. Perfect for rainy nights and last-minute guests.”

How this recipe comes together

Step-by-step overview

Combine the canned tomatoes, drained black beans, cooked chicken, and corn in a pot or slow cooker.
Add chicken broth and taco seasoning; bring to a simmer so flavors meld.
Finish with a splash of cream (optional) for a luscious texture.
Serve with shredded cheese, cilantro and your favorite taco toppings.

That’s the whole arc — low prep, low cleanup, big flavor.

What you’ll need

Key ingredients

1 can Rotel tomatoes (or diced tomatoes + a diced jalapeño)
1–2 cans black beans, drained and rinsed (sub: pinto beans or kidney beans)
2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
1 can or 1½ cups sweet corn (frozen or canned)
4 cups chicken broth (low-sodium preferred)
1–2 tablespoons taco seasoning (store-bought or homemade)
½–1 cup heavy cream or half-and-half — optional for creaminess (substitute: 4 oz cream cheese for tangy richness)
Shredded cheese for topping (cheddar, Monterey Jack)
Fresh cilantro for garnish

Notes: For a lighter version skip the cream or use evaporated milk. If you want more body, add a peeled and diced potato or ½ cup cooked rice. For a dairy-free option, omit cream and top with avocado.

Step-by-step instructions

Directions to follow

In a large pot over medium heat, add the Rotel tomatoes (with juices), drained black beans, cooked chicken, and sweet corn. Stir to combine.
Pour in the chicken broth and sprinkle in the taco seasoning. Stir until everything is evenly mixed.
Bring the soup to a gentle boil, then reduce heat and simmer for 20–30 minutes to let flavors meld. For a Crockpot, cook on LOW for 4–6 hours. For an Instant Pot, seal and cook on HIGH pressure for 10 minutes, then quick-release.
If you want a creamier texture, stir in the cream or softened cream cheese until incorporated and heated through. Taste and adjust salt, pepper, or taco seasoning.
Ladle into bowls and top with shredded cheese and cilantro. Serve hot with lime wedges if you like a citrus lift.

Best ways to enjoy it

Serving suggestions

Garnish ideas: avocado slices, a dollop of sour cream or Greek yogurt, chopped green onions, or pickled jalapeños.
Sides: tortilla chips or warm flour tortillas, cornbread, or a simple green salad.
For a heartier meal, serve over rice or add a scoop of cooked quinoa. For a lighter lunch, pair with a crisp slaw.

Storage and reheating tips

Keeping leftovers fresh

Refrigerator: Store in an airtight container for up to 3–4 days. Cool to room temperature (no longer than 2 hours) before refrigerating.
Freezer: Freeze in meal-sized portions for up to 3 months. Use freezer-safe containers or heavy-duty zip-top bags. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over low-medium heat until simmering, or microwave in covered portions, stirring occasionally. Heat to at least 165°F (74°C) before serving. If the soup thickens after chilling, thin with a splash of broth when reheating.

Helpful cooking tips

Pro chef tips

Use rotisserie chicken (or leftover roasted chicken) to save time and add flavor.
For a silkier finish, stir in a block of softened cream cheese off the heat and whisk until smooth.
If the soup tastes flat, add a squeeze of lime or a splash of apple cider vinegar to brighten flavors.
To deepen flavor, sauté a small diced onion and a minced garlic clove in a little oil before adding the canned tomatoes.
Want a cheat for extra creaminess without dairy? Blend a cup of the soup (or some cooked potatoes) and stir it back in.

Try swapping textures or techniques from a slow-cooker favorite like this Crock Pot Creamy Chicken Parmesan Soup when you want hands-off cooking.

Creative twists

Recipe variations

Vegetarian: Replace chicken with extra beans, diced sweet potato, or crumbled tempeh. Use vegetable broth.
Extra-cheesy: Stir in shredded Velveeta or pepper jack for melty richness.
Spicy: Add diced green chiles, chipotle in adobo, or increase the taco seasoning.
Southwest-chowder: Add diced potatoes and reduce broth slightly to create a thicker chowder-like texture.
Lime-and-avocado finish: Finish each bowl with lime juice and chopped avocado for freshness.

Your questions answered

FAQ
Q: Can I make this soup ahead of time?
A: Yes—this soup actually improves after a few hours in the fridge as the flavors meld. Store for up to 4 days refrigerated or freeze portions for up to 3 months.

Q: What’s the best chicken to use?
A: Rotisserie chicken is fastest and adds great flavor. Leftover roasted or baked chicken works well, too. For prep-day cooking, poach chicken breasts in broth for about 12–15 minutes and shred.

Q: Can I make this dairy-free or vegan?
A: To make it dairy-free, omit cream and cheese and use avocado or dairy-free shreds as a topping. To make a vegan version, replace chicken with hearty vegetables/beans, use vegetable broth, and check your taco seasoning for animal-derived ingredients.

Q: How do I thicken the soup if it’s too thin?
A: Simmer uncovered to reduce liquid, mash a cup of beans and stir back in, or whisk a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and add gradually while simmering.

Q: Is this safe to freeze with cream?
A: Cream can separate when frozen and reheated. If you plan to freeze, skip adding cream until after reheating or use cream cheese (which stabilizes better) and re-incorporate after thawing.

Conclusion

If you want another take on a quick taco-flavored soup, Salt & Lavender’s Easy Chicken Taco Soup has useful variations and serving ideas. For a cream-forward version that inspired some of these finishing notes, see the Creamy Chicken Taco Soup – Momsdish recipe for extra tips and measurements.

Creamy Chicken Taco Soup

A comforting, creamy soup filled with bold taco flavors, perfect for busy weeknights and meal prep.

Prep Time 10

Cook Time 20

Total Time 30

Serving Size servings

Ingredients

Main ingredients

1 can Rotel tomatoes (or diced tomatoes + a diced jalapeño)
1–2 cans black beans, drained and rinsed Substitute with pinto beans or kidney beans if desired.
2 cups cooked chicken, shredded or diced Rotisserie chicken works great.
1 can or 1½ cups sweet corn Frozen or canned is fine.
4 cups chicken broth Low-sodium preferred.
1–2 tablespoons taco seasoning Store-bought or homemade.
½–1 cup heavy cream or half-and-half Optional for creaminess; substitute 4 oz cream cheese for tangy richness.
Shredded cheese for topping (cheddar, Monterey Jack)
Fresh cilantro for garnish

Instructions

Preparation

In a large pot over medium heat, add the Rotel tomatoes (with juices), drained black beans, cooked chicken, and sweet corn. Stir to combine.
Pour in the chicken broth and sprinkle in the taco seasoning. Stir until everything is evenly mixed.
Bring the soup to a gentle boil, then reduce heat and simmer for 20–30 minutes to let flavors meld. For a Crockpot, cook on LOW for 4–6 hours. For an Instant Pot, seal and cook on HIGH pressure for 10 minutes, then quick-release.
If you want a creamier texture, stir in the cream or softened cream cheese until incorporated and heated through. Taste and adjust salt, pepper, or taco seasoning.
Ladle into bowls and top with shredded cheese and cilantro. Serve hot with lime wedges if you like a citrus lift.

Notes

For a lighter version, skip the cream or use evaporated milk. For more body, add a peeled and diced potato or ½ cup cooked rice. For a dairy-free option, omit cream and top with avocado.