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–+ servings

Creamy Chicken Taco Soup

A comforting, creamy soup filled with bold taco flavors, perfect for busy weeknights and meal prep.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 6 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.