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Ultimate Quick & Creamy Chicken Taco Soup (One-Pot Wonder for Busy Weeknights)

Close-up of a bowl of creamy chicken taco soup with shredded chicken, corn, black beans, and tomatoes.
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Make this ultimate quick and creamy chicken taco soup in one pot for a satisfying, family-favorite weeknight dinner. It uses simple ingredients and delivers bold taco flavor fast.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 4 cups chicken broth
  • 1 tablespoon taco seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 4 ounces cream cheese, cubed
  • Salt and pepper to taste
  • Optional Toppings: Shredded cheddar cheese, sour cream, avocado, crushed tortilla chips

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the rinsed black beans, drained corn, diced tomatoes and green chilies (with liquid), condensed cream of chicken soup, chicken broth, taco seasoning, chili powder, and cumin to the pot. Stir well to combine.
  3. Bring the mixture to a simmer. Reduce the heat to medium-low and let it cook for 10 minutes, allowing the flavors to meld.
  4. Stir in the shredded chicken and the cubed cream cheese. Continue to cook, stirring occasionally, until the cream cheese is fully melted and the soup is creamy, about 5 to 7 minutes. Do not let it boil rapidly once the cream cheese is added.
  5. Taste the soup and add salt and pepper as needed.
  6. Serve the hearty soup hot with your favorite toppings like cheese, sour cream, or crushed tortilla chips.

Notes

  • For a slow cooker chicken taco soup version, combine all ingredients except the cream cheese in the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the cream cheese during the last 30 minutes of cooking.
  • You can easily make this a 6 can chicken taco soup by omitting the fresh onion and using canned chicken instead of rotisserie chicken.
  • This recipe freezes well; cool completely before storing in an airtight container for up to 3 months.

Nutrition

Find it online: https://devourdish.com/chicken-taco-soup-recipe-quick-creamy/