Warm up with Chicken Taco Soup, a zesty Tex-Mex soup that’s creamy, spicy, and packed with bold flavors. Perfect for busy weeknights, cozy gatherings, or meal prep, this hearty taco soup is quick to make and endlessly customizable. Create this savory Mexican dish and savor the comforting, vibrant joy of zesty Tex-Mex soups!
Why You’ll Love Chicken Taco Soup
- Bold Flavors: Smoky spices shine in zesty Tex-Mex soups.
- Quick Prep: Ready in under 30 minutes for hearty taco soup.
- Creamy Texture: Cream cheese adds richness to savory Mexican dishes.
- Versatile: Customizable for any zesty Tex-Mex soup occasion.
- Meal Prep-Friendly: Freezes well for hearty taco soups anytime.
Ingredients for Chicken Taco Soup
Here’s what you need for this zesty Tex-Mex soup (serves 4–6):
- 1 tbsp olive oil
- ½ medium onion, chopped
- 3 cups (720ml) chicken broth
- 2 (10-oz/283g) cans Ro-tel diced tomatoes & green chilies, with juices
- 1 (14-oz/400g) can black beans, drained and rinsed
- 1 (12-oz/340g) can corn, drained
- ½ red bell pepper, chopped
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 8 oz (226g) cream cheese, softened
- 2 cups (300g) cooked or rotisserie chicken, shredded
- Salt and pepper, to taste
- Optional Toppings: Shredded Mexican cheese, avocado, cilantro, tortilla strips
Equipment
- Large soup pot
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Ingredient Tips
- Chicken: Rotisserie for quick savory Mexican dishes.
- Ro-tel: Adds mild heat to zesty Tex-Mex soups.
- Cream Cheese: Softened for creamy hearty taco soup.
- Spices: Cumin and paprika enhance zesty Tex-Mex soup flavor.
- Toppings: Tortilla strips for crunchy savory Mexican dishes.
Directions for Chicken Taco Soup
Let’s make this hearty taco soup—spicy, creamy perfection!
Sauté Aromatics
I heat 1 tbsp olive oil in a large pot over medium-high heat. I add ½ chopped onion, sautéing for 5 minutes until translucent for a fragrant zesty Tex-Mex soup base.
Add Veggies and Broth
I stir in 3 cups chicken broth, 2 cans Ro-tel, 1 can black beans, 1 can corn, ½ chopped red bell pepper, 1 tbsp chili powder, 1 tsp garlic powder, 1 tsp cumin, and 1 tsp smoked paprika. I bring it to a boil, then simmer for 5 minutes for a vibrant savory Mexican dish.
Add Cream Cheese and Chicken
I cut 8 oz softened cream cheese into pieces, stirring into the simmering soup until melted for a creamy hearty taco soup. I add 2 cups shredded chicken, cooking for 5–7 minutes until heated through.
Season and Serve
I season with salt and pepper, then ladle into bowls, topping with cheese, avocado, cilantro, or tortilla strips for a stunning zesty Tex-Mex soup.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: ~25–30 minutes
- Servings: 4–6
- Calories: ~350–400 kcal per serving
- Macros per Serving: 30g carbs, 20g protein, 20g fat, 5g fiber
Variations for Chicken Taco Soup
Try these spins on this zesty Tex-Mex soup:
- Spicy Kick: Add jalapeños for fiery hearty taco soup.
- Vegetarian Swap: Use veggie broth and extra beans, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts, for meatless savory Mexican dishes.
- Lighter Option: Use reduced-fat cream cheese for lighter zesty Tex-Mex soups.
- Cheesy Boost: Stir in cheddar for rich hearty taco soup.
- Bean Swap: Use pinto beans for varied savory Mexican dishes.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a cool drink.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
- I store hearty taco soup in an airtight container in the fridge for up to 4 days.
- I reheat gently on the stovetop or microwave for 1–2 minutes for fresh zesty Tex-Mex soups.
- I freeze in portions for up to 3 months, thawing overnight in the fridge for savory Mexican dishes.
Serving Tips
- Presentation: Serve zesty Tex-Mex soup in colorful bowls with toppings.
- Garnish: Add cilantro for vibrant savory Mexican dishes.
- Pairing: Enjoy with LaylaCooks’ Cucumber Mint Agua Fresca or cornbread.
- Portion Size: ~1–1½ cups per person for hearty taco soup.
- Occasions: Perfect for weeknights, gatherings, or meal prep.
FAQs About Chicken Taco Soup
Here are answers to common questions about this dish:
Can I use fresh chicken?
Yes, cook and shred for savory Mexican dishes.
Is it spicy?
Mild to medium; adjust chili powder for zesty Tex-Mex soups.
Can I make it vegetarian?
Use veggie broth and extra veggies for hearty taco soup.
What can replace cream cheese?
Sour cream adds creaminess to savory Mexican dishes.
What pairs well?
Tortilla chips or salad complements zesty Tex-Mex soups.
More Soups & Stews Recipes
- Chicken Soup
- Tasty Chicken and Pumpkin Soup
- Satisfying Garlic Vegetable Soup
- Slow Cooker Pumpkin Soup
- Garlic Soup
Conclusion
Chicken Taco Soup is a bold, comforting delight. This zesty Tex-Mex soup, with its creamy texture and smoky spices, is perfect for any occasion. Create this hearty taco soup and enjoy the warm, flavorful joy of savory Mexican dishes!
Chicken Taco Soup
Ingredients
- 1 tbsp olive oil
- ½ medium onion chopped
- 3 cups 720ml chicken broth
- 2 10-oz/283g cans Ro-tel diced tomatoes & green chilies, with juices
- 1 14-oz/400g can black beans, drained and rinsed
- 1 12-oz/340g can corn, drained
- ½ red bell pepper chopped
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 8 oz 226g cream cheese, softened
- 2 cups 300g cooked or rotisserie chicken, shredded
- Salt and pepper to taste
- Optional Toppings: Shredded Mexican cheese avocado, cilantro, tortilla strips
Instructions
Sauté Aromatics
- I heat 1 tbsp olive oil in a large pot over medium-high heat. I add ½ chopped onion, sautéing for 5 minutes until translucent for a fragrant zesty Tex-Mex soup base.
Add Veggies and Broth
- I stir in 3 cups chicken broth, 2 cans Ro-tel, 1 can black beans, 1 can corn, ½ chopped red bell pepper, 1 tbsp chili powder, 1 tsp garlic powder, 1 tsp cumin, and 1 tsp smoked paprika. I bring it to a boil, then simmer for 5 minutes for a vibrant savory Mexican dish.
Add Cream Cheese and Chicken
- I cut 8 oz softened cream cheese into pieces, stirring into the simmering soup until melted for a creamy hearty taco soup. I add 2 cups shredded chicken, cooking for 5–7 minutes until heated through.
Season and Serve
- I season with salt and pepper, then ladle into bowls, topping with cheese, avocado, cilantro, or tortilla strips for a stunning zesty Tex-Mex soup.
Notes
- Use rotisserie chicken for quick prep and flavor.
- Add jalapeños or hot sauce for extra heat.
- Simmer gently to keep chicken tender.
- Substitute cream cheese with sour cream or Greek yogurt for lighter version.
- Prep toppings ahead for easy serving.
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