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Chicken Taco Soup

Chicken taco soup with tender shredded chicken and a golden-orange broth from Rotel and diced tomatoes. Simmered in chicken broth with taco seasoning, then finished with melted cream cheese for a creamy, spoonable texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broth base
  • 1.5 lb chicken breast or thighs Use boneless, skinless for quick shredding.
  • 1 onion, diced
  • 3 garlic, minced
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 4 cup chicken broth
  • 4 oz cream cheese, cubed (optional for creaminess) Optional; cube for faster melting.
Toppings
  • 4 oz shredded cheddar
  • 0.25 cup sour cream
  • 1 cup tortilla chips
  • 2 lime wedges
  • 0.25 cup cilantro

Equipment

  • 1 Dutch oven

Method
 

Cook the chicken and simmer the soup
  1. Simmer the chicken breasts in the chicken broth with the taco seasoning for 18-20 minutes, until cooked through and opaque. Visual cue: the chicken should shred easily when pulled with a fork.
  2. Remove the chicken from the pot, shred it, and set it aside. Reserve the broth in the pot for the next step.
  3. Return the seasoned broth to the pot and add the diced onion, minced garlic, ranch dressing mix, black beans, corn, Rotel tomatoes, and diced tomatoes. Stir to combine and evenly distribute the vegetables.
  4. Bring the mixture to a boil, then simmer for 10 minutes to meld the flavors. Visual cue: the surface should gently bubble rather than rolling.
  5. Return the shredded chicken to the pot and stir in the cubed cream cheese if using, cooking until fully melted. Visual cue: the broth will look slightly thicker and creamier.
  6. Season with salt and pepper, then serve immediately with shredded cheddar, sour cream, tortilla chips, lime wedges, and cilantro. Visual cue: toppings should sit on top, with cheese melting slightly at the edges.

Notes

Pro tip: drain beans and corn well so the soup stays thick, and shred the chicken while it’s still warm for best texture. Store in an airtight container in the refrigerator up to 4 days; reheat gently until hot. Freezing is yes—freeze without the tortilla chips and sour cream, then add fresh toppings when serving. For a lower-fat option, use light cream cheese or skip it and rely on the ranch mix for tang.