Creamy Chicken Taco Soup
A comforting one-pot chicken taco soup with a creamy texture and zesty Tex-Mex flavors that the whole family will love.
Ingredients
Main Ingredients
- 1 can Rotel diced tomatoes with green chiles (10–14 oz) or plain diced tomatoes + 1–2 tsp chili powder
- 1 can black beans drained and rinsed
- 1-2 cups cooked chicken shredded (rotisserie chicken works great)
- 1 cup sweet corn frozen or canned, drained
- 1-2 tbsp taco seasoning adjust to taste
- 4 cups chicken broth low-sodium recommended
- 1/2 cup heavy cream or half-and-half optional; for creamier soup
- to taste salt and pepper
- shredded cheddar or Mexican blend cheese for topping
- fresh cilantro, chopped for garnish
Instructions
Preparation
- In a large pot or Dutch oven, add the Rotel tomatoes (undrained), drained black beans, sweet corn, shredded or cubed cooked chicken, taco seasoning, and chicken broth. Stir to combine.
- Bring the pot to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, for about 20 minutes, stirring occasionally.
- If using a Crockpot: combine all ingredients (except cream and cheese) in the slow cooker. Cook on low for 6 hours or on high for 3 hours.
- If using an Instant Pot: seal the lid and set to 'Soup' or high pressure for 15 minutes. Allow a short natural release if you have time, then quick release remaining pressure.
- After simmering or pressure cooking, shred any large pieces of chicken right in the pot with two forks. Stir to distribute.
- Stir in the cream if using, heat gently until warmed through. Taste and adjust salt, pepper, or taco seasoning.
- Serve hot and top with shredded cheese and fresh cilantro.
Notes
Store leftovers in airtight containers in the refrigerator for up to 3-4 days. Soup can also be frozen in portioned containers for up to 3 months. Reheat gently on the stovetop before serving.