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Comforting Chicken Taco Soup Recipe for Weeknight Dinners

#33 in my “100 30 Minute Meals” series: a simple Chicken Taco Soup made with onion, garlic, black beans, corn, Rotel, and rotisserie chicken in a creamy, taco-seasoned broth.

chicken taco soup

Why you’ll love this Chicken Taco Soup

  • Ready in about 30 minutes. Mostly pre-cooked and canned ingredients make this quick and convenient.
  • One-pot meal. A large soup pot or Dutch oven is all you need, so cleanup is easy.
  • Comforting taco flavor. Use your preferred taco seasoning—mild or spicy—to suit your taste.
black beans corn and rotel

Key ingredients

  • Rotisserie chicken: Grab a cooked chicken and shred the meat for quick, flavorful protein.
  • Veggies: Onion, black beans, Rotel (tomatoes & chilies), and corn provide texture and color.
  • Flavor boosters: Sauteed garlic and your favorite taco seasoning—try a cheesy taco blend if you like.
  • Broth & cream: Chicken broth plus a splash of heavy cream (or a substitute) for a rich, comforting base.
mixed vegetables for taco soup

Dietary swaps

  • Gluten-free: Check labels on packaged ingredients and use a gluten-free broth.
  • Dairy-free: Omit heavy cream and increase the broth; use olive oil or a dairy-free buttery substitute.
  • Vegetarian: Leave out the chicken and use vegetable broth; add extra beans or grains for protein.
vegetables and taco seasoning in broth

Recipe variations

  • Make it spicy: Add diced jalapeños and a few dashes of hot sauce.
  • Swap the protein: Use ground beef or turkey—brown it first, drain, then add to the soup with the chicken.
  • Bulk it up: Stir in ½ cup uncooked white rice when you add the broth; simmer 10–15 minutes until tender, then add chicken and cream.
creamy chicken taco soup

Tips & recipe notes

  • Reduce heat before adding cream: Turn the stove to low to prevent curdling when you add heavy cream or dairy alternatives.
  • Choose higher-fat dairy: Heavy cream, half-and-half, or whole milk are less likely to separate when warmed.
  • Substitute creamy additions: Cream cheese or sour cream can be used alone or alongside the cream—soften or thin sour cream with a bit of broth before stirring it in.
  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently: Warm over medium-low heat on the stovetop, adding a splash of broth if the soup thickens too much.
chicken taco soup recipe

More 30-minute meals you will love

  • Chicken Gnocchi Soup
  • Stuffed Pepper Soup
  • Tuscan Sausage Soup
  • Creamy Sausage and Potato Soup
  • Creamy Sausage and Kale Soup
  • Creamy Ravioli Soup with Sausage

Recipe

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Chicken Taco Soup

Made with onion, garlic, black beans, corn, Rotel, and rotisserie chicken in a creamy, taco-seasoned broth.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course
Soup
Servings
4
Calories
410 kcal

Ingredients

  • 2 tablespoons butter
  • ½ yellow or white onion diced
  • 1 tablespoon minced garlic
  • 1 can Rotel not drained
  • 1 can fire-roasted tomatoes not drained
  • 1 can black beans drained
  • 1 can corn drained
  • 1 packet taco seasoning about 3 tbsp
  • 3 cups chicken broth
  • ½ cup heavy cream
  • 2 cups cooked or rotisserie chicken shredded
  • pinch ground cinnamon
  • For garnish: cilantro, shredded cheese, sour cream

Instructions

  • Prep the onion, garlic, and chicken.
  • In a large soup pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook about 4 minutes until softened. Add the garlic and cook 1 minute more.
  • Stir in the black beans, corn, Rotel, fire-roasted tomatoes, and taco seasoning.
  • Add the chicken broth. Bring to a medium-high simmer and cook about 5 minutes until heated through.
  • Reduce heat to low. Stir in the heavy cream, shredded chicken, and a pinch of cinnamon. Taste and season with salt and pepper as needed.
  • Ladle into bowls and garnish with cilantro, shredded cheese, and sour cream if desired.

Notes

  • Lower the heat before adding cream to avoid curdling.
  • Use higher-fat dairy like heavy cream or half-and-half for best results.
  • Alternative creamy options: Soften cream cheese or thin sour cream with a bit of broth before adding.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheating: Warm over medium-low and add broth if the soup becomes too thick.
  • Nutrition values are estimates.

Nutrition

Calories: 410 kcal
Carbohydrates: 24 g
Protein: 29 g
Fat: 22 g
Sodium: 820 mg
Fiber: 6 g
Sugar: 6 g

Tried this Chicken Taco Soup? I’d love to hear how it turned out! Please leave a star rating and review in the recipe card. Your feedback helps others discover this easy 30-minute meal. Enjoy and happy cooking!