Creamy Chicken Taco Soup

3 mins read

Quick and easy this warm and flavorful Ccreamy Chicken Taco Soup can be cooked on the stovetop or in a slow cooker or instant pot. Chunks of tender chicken, black beans, corn and diced tomatoes and green chiles all in a creamy, warmly spiced broth.


All about this Creamy Chicken Taco Soup

If you’re a fan of Taco Soup, you will love this chicken version! Cream cheese and shredded cheese are added to create a smooth and creamy broth. Seasoned and lightly spiced this chicken taco soup will quickly become a family favorite!

  • Easy Ingredients: this soup comes together with easy to find ingredients, most of which are probably in your pantry already.
  • Quick Cooking: cook this soup easily on the stovetop, or adjust to cook in your slow cooker or instant pot. All cooking instructions are included below.

Ingredients Needed

  • Chicken: my preference is to use thighs, they cook up tender and juicy. But this recipe can easily be made with chicken breasts also. To save time you can also use precooked, shredded chicken or cut up rotisserie chicken.
  • Broth: chicken broth helps add a rich flavor to the soup.
  • Corn: use canned or frozen corn, there’s no need to thaw before adding to the soup to cook.
  • Onion & Garlic
  • Black Beans
  • Diced Green Chiles
  • Diced Tomatoes: if you’re cooking for a child who doesn’t like tomatoes, I have good luck using crushed tomatoes.
  • Chili Powder, Paprika & Ground Cumin
  • Cream Cheese & Shredded Cheddar Cheese: make this soup cheesy and creamy!

How To Make

  1. Sear the chicken cooking on both sides for several minutes. Remove the chicken, it will not be fully cooked, and set it aside.
  2. Sauté the onion until softened and translucent, add in the garlic to sauté the last 30 seconds.
  3. Pour in chicken broth, add the chicken back in, tomatoes, beans, corn and green chiles. Add seasonings and stir to combine.
  4. Bring to a simmer, cover and let this cook for 20 minutes or until the chicken is cooked through with an internal temperature of 165 degrees F and easily shredded.
  5. Shred the chicken and add it back into the soup. Then add in the cream cheese and shredded cheese, stir while the cheeses melt into the broth. Serve soup warm with you favorite toppings.

Slow Cooker Instructions

  • Add all of the ingredients minus the cream cheese and shredded cheese to the slow cooker.
  • Cook on LOW for 6 hours, remove the chicken and shred then return to the soup.
  • Stir in the cream cheese and cheese. Cover and let cook on LOW for another 30 minutes to allow time for them to melt.

Instant Pot Instructions

  • Sauté and sear the chicken on both sides then remove. Sauté the onions until softened, add in the garlic and cook an additional 30 seconds. 
  • Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon. Add the chicken back in. Add the tomatoes, diced green chiles, black beans, corn and spices. 
  • Cook on High Pressure for 15 minutesNatural release for 10 minutes, then quick release the remaining pressure. 
  • Remove the chicken and shred then add back into the pot. Add the cream cheese and set to sauté for 5 minutes while the cheese melts into the soup creating a creamy broth. 

Storage Info

  • Storage: Store leftovers in a sealed container in the refrigerator for up to 5 days.
  • Freeze: this soup can be frozen, if you leave out the cheese and sour cream. Make the soup up to that point, then allow to cool to room temperature. Pour into a freezer safe container and store in the freezer for up to 3 months. When ready to defrost, remove to the refrigerator overnight to thaw. Add the cream cheese and cheese after reheating.
  • Reheating: Pour the soup into a medium size saucepan or dutch oven and heat on the stovetop over medium heat for about 10 minutes until warmed throughout.

Topping Ideas

  • Sour Cream and/or Avocado for a smooth cooling effect.
  • Shredded Cheese
  • Diced onion and fresh cilantro for a boost of flavor.
  • Tortilla Chips for a little crunch or to use to dip into your soup.
  • Squeeze of fresh lime juice for a light citrus burst.

Substitutions & Variations

  • Dairy Free: cut out the cream cheese and shredded cheese. This soup is still a wonderful taco soup with a flavorful broth without those additions, or you can use dairy free options instead.
  • Add more veggies: dice up some zucchini and extra tomatoes, or add some jalapeño, or poblanos. You could also use sliced radishes as a topping.
  • Thicken: this soup is broth-y, the cream cheese adds a bit of thickness, but if you’re wanting more you can do a cornstarch slurry or start with a roux base by cooking a small amount of flour in a bit of oil after searing the chicken.

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