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Chicken Taco Soup

Chicken taco soup with a golden-orange broth, shredded chicken, corn, and black beans simmered together with Rotel tomatoes. Finish with a cream cheese melt and top with cheddar, sour cream, tortilla chips, lime, and cilantro for a hearty Tex-Mex soup.
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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 base
  • 1.5 lb chicken breast or thighs
  • 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)
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 reserve the broth
  1. Simmer the chicken breasts in chicken broth with taco seasoning for 18-20 minutes, until cooked through, then remove the chicken to shred and set aside. Keep the broth in the pot and reserve it for the next steps.
Simmer the soup base
  1. 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. Bring to a boil, then simmer for 10 minutes.
Finish and serve with toppings
  1. Return the shredded chicken to the pot and stir in the cubed cream cheese if using, cooking until melted. Season with salt and pepper, then serve hot with shredded cheddar, sour cream, tortilla chips, lime wedges, and cilantro.

Notes

For the best texture, shred the chicken while it’s still warm so it breaks into bite-size pieces that blend into the broth. Store leftovers in an airtight container in the refrigerator up to 3-4 days; freeze up to 2 months (add cheddar and chips when serving for crunch). For a lighter option, use reduced-fat cream cheese or skip the cream cheese and add a splash of extra broth for a thinner finish.