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Easy Chicken Taco Soup

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Creamy chicken taco soup with beans, corn, and tomatoes is full of flavor and a great way to use leftover rotisserie chicken!

My family loves tacos and when the weather starts to get cold, I love to make a big pot of creamy chicken taco soup. This is a very easy chicken taco soup because you make it with leftover rotisserie chicken and all you have to do is dump all the ingredients into the pot!

Ingredients You’ll Need:

To make white chicken taco soup, you need the following ingredients:

  • Light olive oil
  • Onion
  • Garlic
  • Chicken broth
  • Rotel diced tomatoes with green chiles
  • Canned black beans
  • Canned whole-kernel corn
  • Red bell pepper
  • Chili powder
  • Cumin
  • Oregano
  • Paprika
  • Bay leaf
  • Cream cheese
  • Leftover rotisserie chicken
  • Topping of your choice ( I like avocado, jalapeno slices, tortilla strips, cilantro)

If you don’t have garlic or are not in the mood to mince it, you can use garlic powder.

How To Make Chicken Taco Soup?

Shredded chicken taco soup is made easily by following these instructions:

  1. Heat one tablespoon of olive oil in a large pot over medium heat and saute the ⅓ cup chopped onion, two minced garlic cloves, and ½ chopped red bell pepper until fragrant.
  2. Add all other ingredients except for the cream cheese and shredded chicken. Bring to a boil, then turn down the heat and simmer for 10 minutes.
  3. Mix in the cream cheese cubes and simmer until dissolved. This may take a few minutes.

Stir in two cups of shredded leftover rotisserie chicken and add salt and pepper to taste. Let the soup simmer for 10 more minutes and serve with your favorite toppings.

How To Shred Chicken?

If the chicken is cold, I like to use my fingers to shred it, but if the chicken is hot, two forks do the trick perfectly.

Can You Freeze Taco Soup?

Any soup that has cream, milk, or any dairy product in it does not freeze well. Dairy tends to separate when frozen and thawed, so I would recommend freezing the soup before adding the cream cheese. You can add the chicken, let it come to room temperature, place it in a freezer bag or airtight container, and freeze it for up to three months. When ready to serve, reheat in a pot and add the cream cheese.

Easy Chicken Taco Soup

Creamy chicken taco soup with beans, corn, and tomatoes is full of flavor and a great way to use leftover rotisserie chicken!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 SERVINGS
Calories: 447kcal
Author: Katherine - Yummfully

Equipment

  • Knife and cutting board
  • Large pot
  • Stove

Ingredients

  • 1 tablespoon light olive oil
  • cup onion, chopped
  • 2 garlic cloves, minced
  • ½ red bell pepper, chopped
  • 3 cups low sodium chicken broth
  • 2-10 oz cans Rotel diced tomatoes with green chiles, with juices
  • 1-14 oz can black beans, drained and rinsed
  • 1-12 oz can whole kernel corn, drained
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 bay leaf
  • 8 oz cream cheese, cut into cubes and room temperature
  • 2 cups shredded rotisserie chicken
  • Salt and pepper to taste
  • Your favorite toppings: diced avocado, sliced jalapenos, tortilla strips, cilantro.

Instructions

  • Heat one tablespoon of olive oil in a large pot over medium heat and saute the ⅓ cup chopped onion, two minced garlic cloves, and ½ chopped red bell pepper until fragrant.
  • Add all other ingredients except for the cream cheese and shredded chicken. Bring to a boil, then turn down the heat and simmer for 5 minutes.
  • Mix in the cream cheese cubes and simmer until dissolved. This may take a few minutes.
  • Stir in two cups of shredded leftover rotisserie chicken and add salt and pepper to taste. Let the soup simmer for 5 minutes and serve with your favorite toppings.

Nutrition

Calories: 447kcal | Carbohydrates: 23g | Protein: 29g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 40mg | Sodium: 1065mg | Potassium: 353mg | Fiber: 6g | Sugar: 5g | Vitamin A: 17IU | Vitamin C: 44mg | Calcium: 5mg | Iron: 10mg
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