Sizzling Southwest Chicken Taco Soup Recipe for Cozy Nights

Savory aromas of chicken taco soup waft through kitchens, promising a hearty meal that sparks joy and comfort.

Layers of rich flavors blend seamlessly in this one-pot wonder.

Spices dance together, creating a symphony of warmth and satisfaction.

Mexican-inspired ingredients mingle, producing a vibrant and filling dish that feels like a culinary adventure.

Colorful vegetables and tender chicken meet zesty seasonings in a bowl of pure deliciousness.

Quick to prepare and incredibly satisfying, this soup becomes an instant favorite for anyone seeking a delectable meal.

Dive in and let every spoonful transport you to a world of mouthwatering goodness.

What Makes Chicken Taco Soup So Popular

• Whip Up Effortlessly: This chicken taco soup requires minimal cooking skills, making it perfect for beginners and busy home cooks who want a delicious meal without complicated techniques.
• Customize Your Comfort: Packed with versatile toppings like sour cream, cheese, or crushed tortilla chips, this soup lets everyone personalize their bowl to match their taste preferences.
• Nutrient-Packed One-Pot Dish: Loaded with protein from chicken, fiber from beans and vegetables, and rich spices, this soup delivers a balanced meal in a single pot, reducing cleanup and maximizing flavor.
• Quick Family Crowd-Pleaser: With its mild, kid-friendly spices and hearty ingredients, this soup appeals to all ages, transforming mealtime into a delightful family gathering around the table.

Chicken Taco Soup Ingredient Guide

• Chicken: Tender, shredded meat perfect for a hearty soup.

• Black Beans, Diced Tomatoes & Green Chilies, Chicken Broth: Convenient pantry staples that add depth and flavor to the soup.

• Onion, Red Bell Pepper, Corn: Fresh ingredients that bring color and texture.

• Cream Cheese: Creamy ingredient that adds richness to the soup.

• Chili Powder, Garlic Powder, Cumin, Smoked Paprika, Salt, Pepper: Spices that create a bold and zesty flavor profile.

• Olive Oil: Helps sauté vegetables and prevent sticking.

Step By Step Chicken Taco Soup Recipe

Step 1: Sauté Aromatic Base

Heat olive oil in a soup pot over medium-high heat.

Toss in diced onions and cook until they become translucent and fragrant, releasing their sweet flavor into the oil.

Step 2: Build Flavor Foundation

• Chicken broth
• Diced tomatoes with green chilies
• Black beans
• Corn kernels
• Chopped red bell pepper
• Chili powder
• Garlic powder
• Ground cumin
• Smoked paprika

Bring the mixture to a rolling boil, then reduce heat and let it simmer gently for 5 minutes, allowing the spices to meld together.

Step 3: Create Creamy Texture

Break cream cheese into small chunks and drop them into the simmering soup.

Stir continuously until the cream cheese completely dissolves, creating a rich and velvety consistency.

Step 4: Add Protein and Finish Cooking

Fold shredded chicken into the soup and continue cooking for 5-7 minutes.

Ensure the chicken is heated through and absorbs the surrounding flavors.

Step 5: Season and Serve

Taste the soup and adjust seasoning with salt and pepper.

Ladle into bowls and top with your favorite garnishes.

Useful Tips For Chicken Taco Soup

• Shred rotisserie chicken or use leftover grilled chicken for extra flavor and faster preparation.
• Adjust chili powder and add jalapeños for more heat, or reduce spices for a milder version suitable for sensitive palates.
• Swap chicken with ground turkey, black beans, or plant-based protein for diverse dietary needs and preferences.
• Use low-fat cream cheese or Greek yogurt as a healthier alternative while maintaining a rich, creamy consistency.
• Prepare soup in advance and store in refrigerator for up to 4 days or freeze for convenient future meals.

Reheating Chicken Taco Soup Made Simple

• Store leftover chicken taco soup in an airtight container for up to 4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
• Transfer soup to freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat individual portions in microwave-safe dishes, stirring halfway through. Heat on medium power for 2-3 minutes until steaming hot.
• Warm soup in a pot over medium-low heat, stirring occasionally. Add a splash of chicken broth if the soup seems too thick. Heat until thoroughly warmed and bubbling.

Sides That Go With Chicken Taco Soup

• Elevate Spicy Heat with Cool Beverage: Pair this zesty chicken taco soup with a crisp Mexican lager like Modelo Especial or Corona, which cuts through the soup's richness and refreshes the palate.
• Complement Creamy Texture with Fresh Crunch: Top the soup with crisp tortilla strips, diced avocado, and fresh cilantro to add textural contrast and brighten the warm, creamy flavors.
• Balance Robust Flavors with Tangy Side: Serve alongside a simple lime-dressed green salad or quick Mexican slaw to provide a bright, acidic counterpoint to the soup's hearty and spicy profile.
• Create Southwest Harmony with Wine: Select a medium-bodied white wine like Sauvignon Blanc or a light Pinot Grigio, which have enough acidity to match the soup's bold southwestern spices without overwhelming the delicate chicken and cream cheese base.

Different Takes On Chicken Taco Soup

• Vegetarian Taco Soup: Replace chicken with plant-based protein like black beans, lentils, or tofu crumbles. Use vegetable broth instead of chicken broth for a complete meat-free version.
• Spicy Southwest Variation: Increase chili powder and add diced jalapeños or a dash of hot sauce. Include cayenne pepper for extra heat and depth of flavor.
• Low-Carb Keto Option: Swap corn and beans for cauliflower rice or additional bell peppers. Use full-fat cream cheese and add extra protein like ground beef or additional shredded chicken.
• Instant Pot Speed Method: Combine all ingredients in pressure cooker and cook on high pressure for 10 minutes. Quick release and stir in cream cheese afterward for a faster preparation technique.

FAQs

• Can I use different types of chicken for this soup?

Yes, you can use rotisserie chicken, leftover grilled chicken, or even canned chicken. Just ensure the chicken is shredded and cooked thoroughly before adding to the soup.

• Is this soup spicy?

The soup has a mild to moderate heat level from the green chilies and spices. If you prefer less spice, reduce the chili powder or omit the green chilies. For more heat, add extra chili powder or some hot sauce.

• Can I make this soup in a slow cooker?

Absolutely! Sauté the onions first, then transfer all ingredients except cream cheese to the slow cooker. Cook on low for 4-6 hours. Add cream cheese during the last 30 minutes and stir until combined.

• Is this soup healthy?

This soup is relatively nutritious, packed with protein from chicken, fiber from beans, and various vitamins from vegetables. It’s a balanced meal that offers good nutritional value while being flavorful and satisfying.

Chicken Taco Soup Recipe

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4.7 from 21 reviews

• Total Time: 25 minutes
• Yield: 6 1x

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Description

Hearty chicken taco soup delivers Mexican-inspired comfort in one delightful bowl. Packed with tender chicken, zesty spices, and robust vegetables, this recipe promises a quick, satisfying meal for hungry families seeking bold southwestern flavors.

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Ingredients

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Main Protein:

• 2 cups cooked/rotisserie chicken, shredded
• 3 cups chicken broth

Vegetables and Beans:

• 1/2 medium onion, chopped
• 1/2 red bell pepper, chopped
• 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies, with juices
• 1 (14 ounce) can black beans, drained & rinsed
• 1 (12 ounce) can corn, drained

Seasonings and Dairy:

• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 8 ounces cream cheese, softened
• Salt & pepper, to taste

Optional toppings: shredded Mexican cheese blend, avocado, cilantro, tortilla strips

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Instructions

1. Warm a spacious cookware vessel over moderate flame, drizzling olive oil to coat the bottom evenly.
2. Introduce finely chopped onions to the heated surface, allowing them to transform into a translucent, fragrant base while stirring occasionally.
3. Pour in the liquid components including broth, diced tomatoes with green chilies, ensuring a robust foundation for the soup’s flavor profile.
4. Cascade black beans, golden corn kernels, and vibrant red bell pepper into the bubbling mixture, creating a colorful landscape of ingredients.
5. Sprinkle the aromatic spice blend – chili powder, garlic powder, cumin, and smoked paprika – which will infuse the soup with layers of complex, southwestern-inspired flavors.
6. Elevate the temperature until the liquid reaches a vigorous boil, then reduce to a gentle simmer, allowing ingredients to meld and harmonize for approximately 5 minutes.
7. Segment the cream cheese into manageable portions and gently introduce them into the simmering liquid, stirring consistently to ensure a smooth, creamy integration.
8. Fold in pre-cooked, tender shredded chicken, permitting it to warm thoroughly and absorb the surrounding seasonings.
9. Taste and calibrate the seasoning with salt and freshly cracked black pepper, adjusting to personal preference.
10. Ladle the steaming soup into serving vessels, presenting with an array of optional garnishes for individualized enjoyment.

Notes

• Swap ground chicken or turkey for a leaner protein option that keeps the soup light and healthy.
• Dial down the spice by reducing chili powder or using mild green chilies for sensitive palates.
• Boost vegetable content by adding extra bell peppers, zucchini, or spinach for more nutrition and texture.
• Freeze individual portions in airtight containers for quick weeknight meals, maintaining flavor and quality for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 16 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 7 g
• Protein: 25 g
• Cholesterol: 80 mg