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Chicken Taco Soup

Chicken taco soup with a golden-orange broth is simmered until the flavors meld, then shredded chicken is stirred in for a hearty, spoonable texture. Made with black beans, corn, and Rotel tomatoes, finished with a sour cream swirl, shredded cheddar, and crunchy tortilla chips.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken Taco Soup
  • 1.5 lb chicken breast or thighs
  • 1 onion
  • 3 garlic
  • 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)
Toppings
  • 4 oz shredded cheddar
  • 0.25 cup sour cream
  • 2 cup tortilla chips
  • 1 lime wedges
  • 0.25 cup cilantro

Equipment

  • 1 Dutch oven

Method
 

Cook the chicken and build the soup
  1. Simmer the chicken in the chicken broth with the taco seasoning for 18-20 minutes until cooked through, then remove and shred the chicken; reserve the broth and keep it warm.
  2. Return the seasoned broth to the pot, then add the diced onion, minced garlic, the ranch dressing mix, and all canned ingredients (black beans, corn, Rotel tomatoes, and diced tomatoes).
  3. Bring the soup to a boil, then reduce to a simmer and cook for 10 minutes so it thickens slightly and the flavors meld.
  4. Return the shredded chicken to the pot and stir in the cubed cream cheese if using, cooking until the cream cheese melts into the broth.
  5. Season with salt and pepper, then serve immediately with shredded cheddar, sour cream, tortilla chips, lime wedges, and cilantro on top.

Notes

For best flavor, shred the chicken while it’s still warm so it breaks into smaller strands that blend into every spoonful. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently on the stovetop until hot. Freezing is okay for up to 2 months, but for the creamiest texture, add sour cream only after reheating. For a lighter option, use reduced-fat cream cheese or omit it for a less creamy broth.