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Chicken Taco Soup

Chicken taco soup with tender shredded chicken and a golden-orange, Tex-Mex broth simmered with Rotel, corn, and beans. Finished with a creamy melted cream cheese optional swirl and crunchy tortilla strips for contrast.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Lunch
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken soup base
  • 1.5 lb chicken breast or thighs Use boneless skinless for faster shredding.
  • 1 onion Dice small so it softens quickly.
  • 3 garlic Minced.
  • 1 can (15 oz) black beans Drained.
  • 1 can (15 oz) corn Drained.
  • 1 can (10 oz) Rotel tomatoes Includes green chilies.
  • 1 can (14 oz) diced tomatoes Use canned, undrained unless label says otherwise.
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 4 cup chicken broth
  • 4 oz cream cheese Optional for creaminess; cube so it melts evenly.
Toppings
  • 4 oz shredded cheddar For sprinkling on top.
  • 0.25 cup sour cream For a swirl.
  • 0.5 cup tortilla chips Crush lightly or keep as strips.
  • 1 lime wedges
  • 0.25 cup cilantro Chopped.

Equipment

  • 1 Dutch oven

Method
 

Simmer and shred the chicken
  1. Add chicken to a Dutch oven with chicken broth and taco seasoning, then simmer for 18-20 minutes until cooked through, keeping the liquid gently bubbling. Remove the chicken, shred it, and set it aside while you reserve the broth.
Build the soup
  1. Return the reserved seasoned broth to the pot, then stir in onion, garlic, ranch dressing mix, black beans, corn, Rotel tomatoes, and diced tomatoes. Bring everything to a boil, then simmer for 10 minutes.
Finish with creamy texture
  1. Add the shredded chicken back to the pot and stir well, then cook until the soup is hot and cohesive. If using cream cheese, stir it in until melted.
Season and serve
  1. Season with salt and pepper to taste, then ladle into bowls. Top each serving with shredded cheddar, a sour cream swirl, tortilla chips, lime wedges, and cilantro.

Notes

Pro tip: cube the cream cheese and stir in at the end so it melts smoothly without graininess. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat gently on the stove or microwave. Freezing is not ideal because dairy can separate, but you can freeze without the sour cream and cream cheese toppings and add them fresh when reheating. For a lighter option, use reduced-fat cream cheese and hold the sour cream topping or swap for plain Greek yogurt.