This Chicken Taco Soup is proof that one pot of soup can do a LOT. I made it hearty enough to feed a crowd with 10 big servings and easy enough to pull together in about an hour! Every bowl is loaded with tender shredded chicken, soft beans, sweet corn, and peppers for tons of color and texture. Stir in cream cheese, cilantro, and lime at the end, and the whole pot turns creamy, bright, and full of taco-night flavor. One taste and I’m sure you’ll come back to this easy chicken taco soup again and again!
Pin this recipe for later!
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.
Creamy Chicken Taco Soup Recipe
I like to poll the audience on our Instagram from time to time to see if you have any requests, and the last time I did it, I saw a lot of people wanting more soups, easy chicken recipes, and meals that freeze well. And boy, do I have a delicious feast for you! This chicken taco soup is my answer to all of that in one easy recipe!
This recipe is a little different from our classic taco soup, which has a ground beef base and a brothy tomato finish. This version instead takes inspo from chicken tacos and has juicy shredded chicken, two kinds of canned beans, sweet corn, and tomatoes with chilies. Then I stir in cream cheese until the broth turns creamy and tangy without feeling heavy. I also cook the chicken right in the broth so it soaks up all that Tex-Mex flavor, then shred it and add it back at the end so every bite stays tender. This taco chicken soup is great for meal prepping, too! My family will happily enjoy the leftovers of this soup all week long!
Recipe Success Tips
- My chicken breasts were pretty huge, so I only needed two for the whole batch. They were just shy of 2 lbs total. You can also use boneless chicken thighs, or bone-in breasts or thighs. Cook the chicken to 165°F and remove the bones when shredding.
- Drain and rinse the beans and corn. This helps rinse away extra sodium and keeps the broth from getting too salty! You can always season to taste at the end if needed.
- Whisk in the cream cheese until combined. It may look speckled or a little lumpy at first. Just keep whisking and it’ll smooth out as it melts. Room temp cream cheese will mix in a little easier (but cold from the fridge works too!)
- Make it dairy-free. You can use a plant-based cream cheese, or leave the cream cheese out altogether for a non-creamy chicken taco soup.
- Use shredded chicken for a shortcut. Pre-cooked shredded chicken will work here, but you’ll lose a little flavor because you’re not cooking the chicken directly in the broth. Sauté the onion and bell pepper, add the taco seasoning, and then add the broth, tomatoes, beans, and corn, and simmer until the veggies are tender. Stir in the shredded chicken at the end to warm it through.
- Add your favorite chicken taco toppings. Try sour cream, jalapeño slices, pickled red onions, avocado, shredded cheese (I’d go for a Mexican cheese blend if you’ve got it), or crushed tortilla chips. Don’t forget to use the remaining lime half for squeezing over each bowl, either!
Chicken Taco Soup
Cost $14.58 recipe / $1.46 serving
Ingredients
- 2 chicken breasts (about 2 lbs., $4.76*)
- 1 packet taco seasoning (1 oz. packet, $0.47**)
- 1 Tbsp olive oil ($0.19)
- 1 yellow onion (diced, $0.88)
- 1 green bell pepper (diced, $0.82)
- 6 cups chicken broth ($0.76***)
- 28 oz. can diced tomatoes with chilies (with juices, $2.72****)
- 15.5 oz. can pinto beans (drained & rinsed, $0.78)
- 15.25 oz. can black beans (drained & rinsed, $0.78)
- 15 oz. can corn (drained & rinsed, $0.98)
- 4 oz. cream cheese ($0.78)
- 1 lime ($0.50)
- 1 Tbsp fresh cilantro (minced, $0.16)
Instructions
- Gather your ingredients.
- Seed and dice the bell pepper, dice the onion, and roughly chop the cilantro. Cut the lime in half; juice one half and reserve the other half to slice for serving.
- Coat the chicken breasts evenly on all sides with taco seasoning and set aside.
- Heat the olive oil in a large pot over medium-high heat. Add the onion and bell pepper and cook for about 5 minutes, until softened but still with a little bite. They will continue cooking in the soup.
- Push the softened onions and peppers to the side so the bottom of your pot is visible. Sear breasts on both sides for 5 minutes per side, until lightly browned.
- Pour in the chicken broth and canned diced tomatoes with chiles (with juices). Stir well, scraping up any browned bits from the bottom of the pot. Increase the heat to bring the soup to a boil, then reduce to medium and simmer for 30 minutes.
- Add drained and rinsed black beans, pinto beans, and canned corn.
- Continue simmering until the chicken reaches an internal temperature of at least 165°F.
- Remove the chicken from the pot and shred it using two forks. Set aside.
- Add the cream cheese to the soup and whisk until melted and fully incorporated. It may look a little chunky at first, but this is normal and does not mean it has curdled! Keep whisking, and it will smooth out as it melts. For easier mixing, you can whisk the cream cheese with a ladle of hot broth in a separate bowl, then stir it back into the pot.
- Once the cream cheese has dissolved into the broth and the texture of the soup is nice and creamy, add the lime juice, fresh cilantro, and the shredded chicken back. Taste and adjust seasoning as needed. Enjoy!
See how we calculate recipe costs here.
Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Chicken Taco Soup step-by-step photos
Gather all of your ingredients.
Prep the fresh ingredients: Remove the seeds and dice 1 green bell pepper and dice 1 yellow onion. Roughly chop 1 Tbsp cilantro and set it aside. Cut 1 lime in half, juice one half, and slice the other half into wedges for serving.
Season the chicken: Sprinkle 1 packet of taco seasoning (1 oz.) evenly over 2 chicken breasts, coating all sides. Set the chicken aside while you start the soup base.
Sauté the onion and bell pepper: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Once hot, add the diced onion and bell pepper and cook for about 5 minutes, stirring occasionally, until they start to soften. They should still have a little bite since they’ll keep cooking in the soup.
Sear the chicken: Push the onions and peppers to the side of the pot so you have a clear spot on the bottom. Add the seasoned chicken breasts and sear for about 5 minutes per side, or until the outside is lightly browned. This adds extra flavor to the broth.
Assemble the soup: Pour in 6 cups chicken broth and one 28 oz. can diced tomatoes with chilies (with the juices from the can). Stir well, scraping up any browned bits from the bottom of the pot so all that flavor gets worked into the soup.
Increase the heat and bring the soup to a boil, then reduce the heat to medium and let it simmer for about 30 minutes. The broth should be gently bubbling, not rapidly boiling.
Add the beans and corn: Stir in one 15.5 oz. can pinto beans (drained and rinsed), one 15.25 oz. can black beans (drained and rinsed), and one 15 oz. can corn (drained and rinsed).
Finish the chicken: Continue simmering until the chicken is cooked through and reaches an internal temperature of 165°F.
Shred the chicken: Remove the chicken breasts from the pot and place them on a cutting board or plate. Shred the chicken with two forks, then set it aside.
Add the cream cheese: Add 4 oz. cream cheese to the soup and whisk until it melts into the broth. It may look a little lumpy at first. Just keep whisking, and it will smooth out as the cream cheese warms. You can also whisk the cream cheese with a ladle of the hot soup in a small bowl first, then stir that mixture back into the pot.
Add the chicken back in: Once the broth looks creamy and smooth, stir the shredded chicken back into the soup.
Finish: Add the lime juice and 1 Tbsp minced cilantro. Taste and adjust the seasoning as needed. Serve your chicken taco soup hot with the reserved lime wedges and any toppings you like. Enjoy!
Serving Suggestions
This chicken taco soup recipe already makes a lot, but adding cooked white rice (about ½ cup) to each bowl makes it even more filling for pennies! The rice softens into the broth and gives each spoonful a little extra body. Cilantro lime rice is another good choice if you like your rice on the side instead. For texture, I’ll add air fryer tortilla chips for dipping, crumbling, or chasing the last bits in the bowl, and this avocado tomato salad gives the meal a fresh and cool finish.
Storage & Reheating
Let your chicken taco soup cool, then store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently in the microwave or on the stovetop. Make sure to stir it well to help the cream cheese melt back into the broth if it separates a little.
You can also freeze this soup for up to 3 months, but for the creamiest texture, I recommend freezing it before adding the cream cheese. Cream cheese can sometimes look grainy after freezing and thawing, even though the flavor is still fine. Freeze the cooled soup in individual portions to make reheating easier. If adding the cream cheese fresh per serving, stir in about 1 scant tablespoon cream cheese per serving (2 cups each) until smooth.
Try These Chicken Soup Recipes Next!
- When my family wants something cozy with a little kick, Chicken Enchilada Soup is an easy way to get all those saucy enchilada flavors in one bowl!
- Creamy Chicken and Rice Soup is a from-scratch comfort food favorite with tender chicken, hearty wild rice, fresh vegetables, and a light creamy broth.
- A bowl of this Coconut Turmeric Chicken Soup feels warm and soothing, with a creamy broth that’s perfect for chilly days or anytime you need something cozy.
