This creamy chicken taco soup is always a favourite, and is packed full with corn, black beans, tomatoes, shredded chicken and cream cheese.
On the table in 30 minutes, top it with corn chips, grated cheese and avocado for an easy Mexican inspired dinner the whole family is sure to love!
This taco chicken soup is rich, creamy, and SO comforting! Taking just 10 minutes to prepare, and ready to eat in half an hour, this is an easy family dinner loved by young and old alike!
If your family LOVES Mexican food, then have a look at my slow cooker Mexican chicken soup, Mexican baked salsa chicken, Mexican lasagne and slow cooker Mexican shredded chicken for easy dinners that always have everyone coming back for seconds!
Why You’re Going To Love This Recipe
30 minute meal – there is minimal prep work involved in making this soup too!
Budget friendly – this is an economical meal made with pantry staples, plus some cooked chicken or leftover BBQ chicken.
Kid-friendly – chicken soup is always popular, and this one can be served with a choice of yummy toppings for a fun dinner!
Midweek meal – creamy chicken taco soup is a fuss free midweek meal, perfect for those busy school nights!
Filling – this is a meal that is guaranteed to fill hungry bellies!
Freezer-friendly – make a big pot of this soup and freeze leftovers for quick lunches and dinners throughout the week!
What You Need
Creamy chicken taco soup recipe uses basic, easy to find ingredients. You probably already have most of them in your pantry already!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Olive oil – or grapeseed or canola oil.
Garlic – either jarred minced garlic or a clove of garlic, minced.
Brown onion – or yellow onion, medium sized.
Black beans – canned, or substitute with red kidney beans.
Corn kernels – you can use either canned or frozen corn kernels.
Diced tomatoes – regular canned diced tomatoes without any seasonings added. You can use whole canned tomatoes and break them up with a spoon, if you prefer.
Taco seasoning – I use a 30g taco seasoning sachet from the Mexican section of the supermarket (Old El Paso brand).
Chicken stock liquid – or use powdered stock and make it up according to the packet instructions.
Chicken – use cooked and shredded chicken breasts or thighs (or a cooked BBQ chicken from the supermarket).
Cream cheese – I use Philly brand cream cheese, however, you other brands are suitable too.
Equipment Required
This creamy chicken taco soup recipe just needs one large pot and a spoon for stirring – that’s it!
Step By Step Instructions
Made in just one pot, have this simple creamy chicken soup on the table in just half an hour!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Cook The Onion And Garlic
Cook the onion and garlic in the olive oil until softened.
Step 2 – Add The Main Soup Ingredients
Add the black beans, corn kernels, diced tomatoes, taco seasoning, chicken stock liquid and the cooked and shredded chicken.
Simmer, stirring occasionally, for approximately 15 minutes, until all the flavours have blended.
Step 3 – Stir In The Cream Cheese
Break the cream cheese up into chunks and add a bit at a time.
Stir through until it has melted and the soup is creamy.
Step 4 – Serve With Favourite Toppings
Serve immediately with plenty of grated cheese, chopped avocado, corn chips and fresh coriander.
Expert Tips
Cream cheese – it is important to add the cream cheese a little at a time, stirring in between, to keep it creamy and prevent it from curdling.
Spicy soup – if you like a spicy kick, you can also add a pinch of chilli powder to the soup while it’s cooking!
Serving suggestions – top with all your favourite Mexican toppings!!! Grated cheese, slices of avocado or a spoonful of guacamole, fresh coriander, a squeeze of lime, sliced jalapeños and tortilla strips or corn chips.
Storage – this soup can be stored in an airtight container in the fridge and consumed within 2 days.
FAQs
Can I make this taco soup vegetarian? Absolutely! Just leave out the shredded chicken and use vegetable liquid stock in place of the chicken stock. Can I freeze this creamy chicken taco soup? Yes! This soup can be frozen for up to 3 months in an airtight container.
For more comforting chicken soups that are sure to warm you up on a cold winters day, here are some more of my most popular recipes:
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Creamy Chicken Taco Soup
Everyone’s favourite Creamy Chicken Taco Soup is packed full of corn, black beans, tomatoes, shredded chicken, taco seasoning and cream cheese! Serve with grated cheese, avocado, and tortilla chips for a flavour-packed Mexican-inspired dinner!
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Course: Dinner, SoupCuisine: Mexican
Prep Time: 10 minutes minutesCook Time: 20 minutes minutesTotal Time: 30 minutes minutes
Servings: 8 serves
Calories: 326kcal
Author: Lucy – Bake Play Smile
Cook ModePrevent your screen from going dark
InstructionsHeat the olive oil in a large pot over medium-high heat. Cook the onion and garlic for 2-3 minutes or until softened and fragrant. Add the black beans, corn, tomatoes, taco seasoning, chicken stock liquid and the cooked and shredded chicken. Bring to a simmer. Stir occasionally for 15 minutes. Break the cream cheese into chunks and stir through for 5 minutes or until the cream cheese has melted and the soup is creamy. Serve immediately with plenty of grated cheese, chopped avocado, corn chips and fresh coriander (optional).
NotesRECIPE TIPS
Cream cheese – it is important to add the cream cheese a little at a time, stirring in between, to keep it creamy and prevent it from curdling.
Spicy soup – if you like a spicy kick, you can also add a pinch of chilli powder to the soup while it’s cooking!
Serving suggestions – top with all your favourite Mexican toppings!!! Grated cheese, slices of avocado or a spoonful of guacamole, coriander leaves, a squeeze of fresh lime, sliced jalapeños and tortilla strips orcorn chips.
Storage – this soup can be stored in an airtight container in the fridge and consumed within 2 days.
Freezer – soup can be frozen for up to 3 months in an airtight container.
NutritionCalories: 326kcal | Carbohydrates: 28g | Protein: 22g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 587mg | Potassium: 727mg | Fiber: 7g | Sugar: 7g | Vitamin A: 933IU | Vitamin C: 14mg | Calcium: 84mg | Iron: 3mg