Creamy Chicken Taco Soup

This hearty chicken taco soup combines the zesty flavors of Rotel tomatoes, creamy cheese, and tender shredded chicken in a comforting bowl that's perfect for busy weeknights. I developed this recipe when looking for ways to transform leftover rotisserie chicken into something my family would eagerly gather around the table for.

This soup became an instant hit in my household after I first made it during a particularly cold evening last fall. My children now request it weekly and my husband claims it's better than the chicken taco soup from our favorite local Mexican restaurant.

Ingredients

• Olive oil creates the perfect base for sautéing onions and building flavor
• Onion adds essential aromatic foundation for any good soup
• Chicken broth forms the savory base liquid for maximum flavor
• Rotel diced tomatoes and green chilies provide both tomato richness and a perfect mild heat
• Black beans offer protein fiber and a hearty texture that makes the soup satisfying
• Corn adds subtle sweetness and beautiful color contrast
• Red bell pepper brings vibrant flavor freshness and vitamin C
• Chili powder blends multiple spices for authentic Mexican flavor profile
• Garlic powder provides convenient aromatic depth without burning like fresh garlic might
• Cumin adds that distinctive earthy warmth essential to taco flavors
• Smoked paprika contributes a gentle smokiness that elevates the entire soup
• Cream cheese transforms the broth into a luxurious creamy texture with tangy notes
• Rotisserie chicken saves tremendous time while providing perfectly tender meat
• Toppings allow everyone to customize their bowl to their exact preferences

Step-by-Step Instructions

Sauté the Aromatics

Heat olive oil in a large soup pot over medium high heat until it shimmers. Add chopped onion and cook for a full 5 minutes until translucent and just beginning to turn golden at the edges. This initial cooking develops the foundational flavor for the entire soup.

Build the Soup Base

Add chicken broth Rotel tomatoes black beans corn red bell pepper and all the spices chili powder garlic powder cumin and smoked paprika to the pot. Stir thoroughly to combine all ingredients ensuring the spices are evenly distributed throughout the liquid.

Simmer and Develop Flavors

Increase heat to high and bring the mixture to a vigorous boil. Once boiling immediately reduce to a gentle simmer and allow to cook uncovered for 5 minutes. During this time use the opportunity to prepare any toppings you plan to serve with the soup such as chopping cilantro slicing avocado or measuring out cheese.

Incorporate the Cream Cheese

Cut softened cream cheese into approximately 1 inch cubes and add to the simmering soup. Stir continuously until the cream cheese fully melts and incorporates creating a smooth creamy broth. This process may take 2 to 3 minutes of constant stirring to prevent any lumps from forming.

Add Chicken and Finish

Add the shredded rotisserie chicken to the pot stirring gently to distribute it throughout the soup. Allow everything to simmer together for 5 to 7 more minutes until the chicken is completely warmed through and has absorbed some of the flavorful broth.

Season and Serve

Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls and invite everyone to top with their preferred garnishes like shredded cheese avocado cilantro or tortilla strips.

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The cream cheese is truly the magical ingredient in this recipe. I discovered its transformative power accidentally when I was out of heavy cream one evening. Now I would never make this soup any other way. The slight tanginess it adds perfectly balances the spices while creating a velvety texture that coats every bite.

Make-Ahead and Storage

This soup actually improves after a day in the refrigerator as the flavors have more time to meld together. Store in an airtight container in the refrigerator for up to 4 days. When reheating warm gently on the stovetop over medium low heat stirring occasionally to prevent scorching or separation of the creamy broth. This soup also freezes beautifully for up to 3 months though I recommend thawing overnight in the refrigerator before reheating for the best texture.

Perfect Substitutions

This recipe welcomes many adaptations based on what you have available. For a lighter version substitute Neufchâtel cheese for regular cream cheese. No rotisserie chicken on hand? Use 2 pounds of boneless chicken breasts or thighs simmered in the broth for about 15 minutes before shredding. Kidney beans or pinto beans work wonderfully in place of black beans. For a vegetarian version omit the chicken increase the beans to two cans and use vegetable broth instead of chicken broth.

Serving Suggestions

While delicious on its own this soup pairs wonderfully with a simple green salad dressed with lime vinaigrette for a complete meal. For a more substantial dinner serve smaller portions of soup alongside quesadillas or cheese enchiladas. For entertaining set up a toppings bar with multiple options so guests can customize their bowls. Cornbread makes an excellent accompaniment for soaking up every last drop of the flavorful broth.

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Common Questions

→ Can I use regular diced tomatoes instead of Rotel?

Yes, you can substitute regular diced tomatoes, but for authentic flavor, add 1-2 cans (4 oz each) of diced green chilies. The green chilies contribute significantly to the characteristic taste of this soup.

→ How do I ensure the cream cheese melts properly?

For smooth incorporation, use very soft cream cheese. Take it out of the refrigerator before starting cooking, then microwave in 20-30 second intervals until very soft. Cut into smaller pieces before adding to the soup and stir thoroughly until fully melted.

→ Can I make this soup in an Instant Pot or slow cooker?

Yes! For Instant Pot, sauté onions first, add ingredients except cream cheese and chicken, pressure cook 5 minutes, then stir in softened cream cheese and pre-cooked chicken until heated through. For slow cooker, combine all ingredients except cream cheese and chicken, cook 3-4 hours on low, then stir in cream cheese and chicken during the final 30 minutes.

→ Is this soup freezer-friendly?

This soup can be frozen, but cream-based soups may separate slightly when thawed. For best results, freeze without the cream cheese, then add it fresh when reheating. If freezing the complete soup, reheat gently while stirring frequently to help recombine the ingredients.

→ What can I serve with chicken taco soup?

This soup pairs wonderfully with cornbread, tortilla chips, a simple green salad, or quesadillas. For toppings, try shredded Mexican cheese, diced avocado, fresh cilantro, sour cream, lime wedges, or crispy tortilla strips for added texture and flavor.

→ How spicy is this soup?

The spice level is moderate, coming primarily from the Rotel tomatoes and green chilies. For a milder version, use mild Rotel or substitute with regular diced tomatoes. To increase heat, add diced jalapeños or a pinch of cayenne pepper to taste.