This Creamy Chicken Taco Soup is a rich, hearty one-pot dinner packed with Tex-Mex flavour. With tender chicken, corn, beans, and a creamy spiced broth, it’s ready to cook in just 10 minutes!
If you love easy, comforting dinners like my Slow Cooker Apricot Chicken or One Pot Taco Pasta, then this chicken taco soup will be just what you need!
Packed with tender chicken, sweet corn, black beans, and a velvety cream cheese base, it's a comforting bowl of goodness that's ready in just 30 minutes.
Creamy chicken taco soup is like a big warm hug in a bowl – all the best taco flavours, but in cosy soup form! With tender chicken, corn, beans, and a creamy, cheesy broth, it’s the easiest one-pot dinner that everyone will actually eat (even the fussy ones!).
You can keep it mild for the kids or add a little kick if you like it spicy – totally up to you!
If you're a fan of easy, flavour-packed dinners, you'll also love my Mexican Lasagne with Tortillas and Slow Cooker Mexican Shredded Chicken.
Why You're Going To Love This Recipe
- Quick & Easy: Ready in just 30 minutes with minimal prep.
- Family-Friendly: Mild enough for the kids, with options to add spice for the adults.
- Budget-conscious: Uses pantry staples and leftover chicken, making it an economical choice.
- Customizable: Easily adaptable to suit dietary needs and preferences.
- Freezer-Friendly: Perfect for batch cooking and storing for later meals.
Jump to:
Soup Ingredients
This creamy chicken taco soup recipe utilises basic, everyday ingredients. You may 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.
- Shredded Chicken: Great for using up leftover roast or BBQ chicken.
- Black Beans: Adds protein and texture; can substitute with kidney beans if preferred.
- Corn Kernels: Use canned or frozen for convenience.
- Diced Tomatoes: Opt for canned diced tomatoes without added seasonings.
- Taco Seasoning: A 30g sachet from the supermarket works perfectly.
- Cream Cheese: Adds creaminess; ensure it's softened to room temperature for easy mixing.
Variations
- Gluten-Free: Use gluten-free taco seasoning and ensure all canned ingredients are certified gluten-free.
- Spicy Kick: Add a diced jalapeño or a pinch of chili flakes for extra heat.
- Vegetarian: Omit the chicken and use vegetable broth; add extra beans or diced vegetables for substance.
- Dairy-Free: Substitute cream cheese with a dairy-free alternative or coconut cream for a different flavour profile.
How To Make Creamy Chicken Taco Soup
Made in just one pot, have this simple creamy chicken taco 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: Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until softened.
- Step 2: Add Base Ingredients: Stir in black beans, corn kernels, diced tomatoes, taco seasoning, chicken stock and cooked and shredded chicken.
- Step 3: Simmer: Mix well to combine, then bring the mixture to a gentle boil. Reduce heat and let it simmer for 10-15 minutes to allow the flavours to meld.
- Step 4: Add Cream Cheese: Cut softened cream cheese into cubes and stir into the soup.
- Step 5: Simmer Gently: Stir for 5 minutes until the cream cheese has fully melted and the soup is creamy.
- Step 6: Serve: Ladle into bowls and top with your favourite garnishes like shredded cheese, avocado slices, or tortilla chips.
Recipe Tips
- Use Leftover Chicken: This recipe is perfect for using up leftover roast or BBQ chicken.
- Soften Cream Cheese: Ensure cream cheese is at room temperature for easy melting. Add cream cheese a little at a time to prevent curdling.
- Adjust Consistency: If the soup is too thick, add a splash of chicken broth to reach desired consistency.
- Make It Ahead: Prepare the soup ahead of time and reheat it when ready to serve for a quick meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in one large container or individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stove over low heat, stirring occasionally.
- Toppings: Customize with your favourite toppings: grated cheese, sour cream, guacamole, tortilla strips or corn chips, sliced jalapeños, chopped coriander or lime wedges.
Creamy Chicken Taco Soup FAQs
The soup has a mild spice level. Adjust the heat by adding more or less taco seasoning or incorporating fresh chillies.
To make this creamy chicken taco soup in the slow cooker, simply add all the ingredients (except the cream cheese) to your slow cooker and cook on low for 4–6 hours or high for 2–3 hours. Stir in the cream cheese during the last 30 minutes until melted and creamy.
Yes, red kidney beans or cannellini beans are great alternatives to black beans.
Serve with crusty bread, a side salad, or tortilla chips for a complete meal.
More Chicken Soup Recipes
This creamy chicken taco soup is an absolute winner – super easy, packed with flavour, and guaranteed to be a hit with the whole family. If you're on the hunt for more cosy dinner ideas, make sure you check out my other favourite chicken soup recipes too!
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Creamy Chicken Taco Soup
Ingredients
For The Soup
- 1 tbsp olive oil
- 1 tsp minced garlic
- 1 brown onion finely chopped
- 400 g black beans rinsed and drained
- 400 g corn kernels
- 800 g diced tomatoes canned
- 30 g taco seasoning
- 1 ltr (4 cups) chicken stock liquid
- 500 g cooked and shredded chicken
- 250 g cream cheese
To Serve
- grated cheese, avocado, corn chips and fresh coriander
Instructions
- Heat 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).
Notes
- Use Leftover Chicken: This recipe is perfect for using up leftover roast or BBQ chicken.
- Soften Cream Cheese: Ensure cream cheese is at room temperature for easy melting. Add cream cheese a little at a time to prevent curdling.
- Adjust Consistency: If the soup is too thick, add a splash of chicken broth to reach desired consistency.
- Make It Ahead: Prepare the soup ahead of time and reheat when ready to serve for a quick meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in one large container or individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stove over low heat, stirring occasionally.
- Toppings: Customize with your favourite toppings: grated cheese, sour cream, guacamole, tortilla strips or corn chips, sliced jalapeños, chopped coriander or lime wedges.
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