Name: Creamy Chicken Taco Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 pound boneless skinless chicken thighs OR 2 ½ cups rotisserie chicken; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1/2 large yellow onion, diced; 1 15 oz. can black beans, rinsed and drained; 1 15 oz. can sweet corn, rinsed and drained; 1 15 oz. can fire-roasted diced tomatoes, don’t drain; 1 4 oz. can mild diced green chiles; 4-6 cloves garlic, minced; 1/4 cup flour; 2 tsp chili powder; 2 tsp ground cumin; 1/2 tsp dried oregano; 1/2 tsp smoked paprika; 1/2 tsp salt, plus more to taste; 2 teaspoons chicken bouillon base, granulated, or crushed cubes; 1/2 teaspoon black pepper, plus more to taste; 5 cups low-sodium chicken broth, plus more as needed; 1/2 cup salsa (medium heat recommended); 1 1/4 cups freshly shredded sharp cheddar cheese; 4 ounces block cream cheese, cubed and very soft; 3 tablespoons minced cilantro; 2 tablespoons lime juice; crushed tortilla chips; avocados; tomatoes; jalapenos

There’s something so comforting and satisfying about a bowl of this Creamy Chicken Taco Soup Recipe. It’s like a warm hug on a chilly day, with layers of bold flavors, creamy texture, and just the right amount of spice. Trust me, once you make it, it’ll become a go-to in your rotation.

A large white pot holds a thick stew with a creamy, orange-brown base mixed with colorful ingredients like yellow corn, black beans, and small red and green bits that look like peppers and herbs. The stew has green chopped herbs sprinkled on top, giving a fresh look. A shiny metal ladle scoops a portion of the stew, showing the chunky texture with all the mixed vegetables and beans. The pot sits on a white marbled surface, and in the background, there are blurred bowls of green sliced jalapeños and yellow tortilla chips. A woman's hand holds the ladle, dipping it into the stew photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Taco Soup Recipe
Top Tip
How to Serve Creamy Chicken Taco Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Taco Soup Recipe

Why You'll Love This Recipe

I adore this Creamy Chicken Taco Soup Recipe because it’s got the perfect blend of creamy richness and vibrant Mexican-inspired spices. Plus, it’s flexible enough to suit your pantry and tastes without losing that soul-warming factor.

Deliciously creamy: The addition of cream cheese and sharp cheddar makes this soup luxuriously smooth without being heavy.
Hearty and wholesome: With chicken, beans, corn, and veggies, you’re getting a balanced, satisfying meal in one bowl.
Simple yet impressive: It looks like you spent hours on it but comes together in about 40 minutes max.
Perfect for leftovers: It tastes even better the next day and freezes beautifully.

A close-up image of a thick and creamy chili soup in a white pot, showing multiple layers of ingredients like black beans, yellow corn, and red tomato bits mixed into an orange-brown creamy sauce. The soup has small bits of green herbs sprinkled evenly on top and within the soup, adding a fresh green color. A copper ladle is lifting a scoop full of the chili, revealing chunky textures and layers of ingredients visible, including beans, corn, and herbs all coated with creamy sauce. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a crucial role. The chicken thighs give depth and tenderness, while the spices kick up the flavor. The beans and corn add texture and bounce, and the cream cheese turns it all dreamy and silky. Here’s a quick rundown to keep in mind while you shop.

Flat lay of fresh boneless skinless chicken thighs, a small pool of golden olive oil in a white ceramic bowl, a white ceramic bowl with unsalted butter cubes, a halved large yellow onion, whole uncracked brown eggs, a small white bowl of all-purpose flour, several peeled garlic cloves, small white bowls each containing chili powder, ground cumin, dried oregano, smoked paprika, and salt, a white ceramic bowl with low-sodium chicken broth, a small white bowl with granulated chicken bouillon, black beans in a white ceramic bowl, sweet corn kernels in a bowl, fire-roasted diced tomatoes in a bowl, medium salsa in a white bowl, diced mild green chiles in a white bowl, a block of cream cheese cubed on a white plate, a small mound of freshly shredded sharp cheddar cheese on a white plate, fresh cilantro sprigs, small white bowl with lime juice, avocado halves, sliced tomatoes, whole jalapeños, and a small pile of crushed tortilla chips on a white plate, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Helps you sear the chicken with a nice crisp edge and adds subtle fruitiness.
Unsalted butter: Gives richness and balances the spices beautifully when sautéing onions.
Chicken thighs or rotisserie chicken: Thighs offer juiciness and flavor; rotisserie is a fantastic shortcut and gets you dinner faster.
Yellow onion: Adds sweetness and depth once it softens and caramelizes slightly.
Flour: Creates that gentle thickening magic for your soup’s base.
Garlic: A must-have for aromatic warmth and punch.
Chili powder & cumin: The dynamic duo for that authentic taco vibe.
Dried oregano & smoked paprika: Bring in earthiness and a subtle smoky note to deepen the flavor.
Low-sodium chicken broth: Keeps the soup savory without overpowering saltiness.
Chicken bouillon base: Adds extra chicken intensity especially if you want a richer taste.
Black beans: Offer creaminess and fiber, balancing the soup’s texture.
Sweet corn: Injects bursts of sweetness and color.
Fire-roasted diced tomatoes: Give acidity and a subtle charred flavor that compliments the soup.
Salsa: Adds that layered heat and tang; using a favorite like Mateo’s really upgrades the dish.
Mild diced green chiles: For extra depth without overwhelming spice.
Sharp cheddar & cream cheese: The stars of creaminess and melt-in-your-mouth texture.
Cilantro & lime juice: Freshness and zing to brighten everything at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Creamy Chicken Taco Soup Recipe depending on what we have and how spicy we’re feeling. It’s completely forgiving and open to your personal twist.

Variation: Sometimes I swap chicken thighs for rotisserie chicken when I’m short on time — the flavor is amazing, and it cuts the cook time significantly.
Make it vegetarian: Skip the chicken and use vegetable broth with extra beans and veggies like zucchini or bell peppers for a hearty vegetarian option.
Spice it up: Add more diced green chiles or a splash of hot sauce if you like it really fiery; the soup holds up well to heat.
Extra creaminess: Dollop with sour cream or Greek yogurt on top for an even richer finish.

Step-by-Step: How I Make Creamy Chicken Taco Soup Recipe

Step 1: Sear the chicken till golden

Season your chicken thighs with salt and pepper — I use about half a teaspoon each. Heat olive oil in a heavy-duty soup pot or Dutch oven over medium-high heat. When it’s nice and hot (it should shimmer but not smoke), place the chicken in and let it sear without moving it for about 2 minutes. Flip and sear the other side for another 2 minutes until glorious golden brown. Remove the chicken and set aside but keep those tasty drippings in the pot — that’s flavor gold.

Step 2: Sauté the onions in butter

In the same pot with chicken drippings, melt the butter over medium heat. If using rotisserie chicken for a shortcut, add the two tablespoons olive oil now instead, since there’s no drippings left. Add diced onions and gently cook for about 5-7 minutes until soft, translucent, and slightly caramelized. This step builds essential sweetness and balances the spices.

Step 3: Add flour, spices, and garlic

Sprinkle the flour over the softened onions and stir constantly for 2 minutes. This cooks out the raw flour flavor and creates a roux to thicken your soup. Add chili powder, cumin, oregano, smoked paprika, and salt now and stir to coat everything evenly. Then add minced garlic and sauté for 30 seconds more — don’t let it burn!

Step 4: Pour in broth and the rest of the ingredients

Slowly whisk the chicken broth into the roux mixture, ensuring there are no lumps. This keeps the soup silky smooth. Return the seared chicken thighs to the pot — if you’re using rotisserie chicken, wait and add it later in Step 6 to avoid overcooking. Then add black beans, corn, fire-roasted tomatoes (with juices), salsa, diced green chiles, and chicken bouillon base. Give it a good stir.

Step 5: Simmer until chicken is tender and shreds easily

Partially cover the pot (leave a 1-inch gap for steam to escape) and bring the soup to a boil over high heat. Then reduce to a gentle simmer on medium-low or low, depending on your stove. Let it simmer about 15-20 minutes until the chicken is perfectly tender and shreddable. Remove the chicken and let it rest for 5 minutes before shredding with two forks. Meanwhile...

Step 6: Stir in cream cheese and shredded cheddar

Reduce the heat to low and add softened cream cheese in small cubes. Stir gently until melted and fully incorporated — this gives the soup that ultra-creamy texture we all crave. Add shredded sharp cheddar a handful at a time, stirring between additions until melted. This layering of cheese prevents clumps and builds richness. Add minced cilantro, lime juice, and your shredded chicken (rotisserie chicken goes in now if that’s your shortcut). Give it a taste and adjust seasoning with salt, lime juice, or a pinch of cayenne pepper if you want extra kick. If the soup feels too thick, stir in a splash more chicken broth to hit your preferred consistency.

Step 7: Serve with your favorite garnishes and enjoy!

Ladle into bowls and top with crushed tortilla chips, diced avocado, sliced tomatoes, jalapeños, or whatever you love. I like a little crunch from chips and cool creaminess from avocado to contrast the spicy soup.

Top Tip

From my years making this Creamy Chicken Taco Soup Recipe, a few small details make a big difference in flavor and texture. Here are my best practical tips for success:

Don’t skip searing the chicken: Those browned bits on the bottom of the pot add irreplaceable flavor to the soup base.
Cook the flour well: Stir the flour and spices together for a couple minutes before adding broth to avoid any raw flour taste and to get a silky smooth texture.
Use full-fat cream cheese: It melts better without curdling and adds the creamy mouthfeel we want in this soup.
Adjust seasoning last: If you use rotisserie chicken, add salt and lime juice at the very end since the chicken is already seasoned and you want to avoid oversalting.

How to Serve Creamy Chicken Taco Soup Recipe

creamy chicken taco soup - Serving Suggestion

Garnishes

My go-to garnishes are simple but impactful: crushed tortilla chips for texture, creamy chunks of ripe avocado for cool contrast, fresh diced tomatoes for brightness, and sliced jalapeños if we want a little extra heat. A sprinkle of extra cilantro or a squeeze of lime on top never hurts either!

Side Dishes

I love pairing this soup with warm, crusty bread or homemade cornbread to soak up all the creamy goodness. A simple green salad with a citrusy vinaigrette also balances the richness nicely when you want something light alongside.

Creative Ways to Present

For a casual dinner party, I’ve served this soup in mini bread bowls, which folks always find fun and memorable. Another favorite is layering it in clear glasses with a dollop of sour cream, fresh cilantro, and a few crushed chips on top—great for making it feel a bit special without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover Creamy Chicken Taco Soup Recipe in airtight containers in the fridge. It stays great for about 3-4 days. I usually leave out delicate garnishes like avocado until serving to keep them fresh.

Freezing

This soup freezes beautifully. I let it cool completely, then portion it into freezer-safe containers. When reheated, it retains its creamy texture and flavors wonderfully. Pro tip: add fresh lime juice and cilantro after reheating to refresh the brightness.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally. If the soup seems thick, add a splash of chicken broth or water to loosen it. Avoid the microwave if possible to keep the cheese from separating and ensure even heating.

Frequently Asked Questions:

Can I use chicken breast instead of thighs in this soup?

You can absolutely use chicken breast instead of thighs, but keep an eye on cooking time because breasts tend to dry out faster. To keep the soup juicy, you may want to simmer the chicken breast slightly less and check for tenderness often.

What’s the best way to make this soup spicier?

To ramp up the heat, add extra diced green chiles, a few dashes of your favorite hot sauce, or include some jalapeño peppers with the onions. You can also sprinkle in cayenne pepper to taste when stirring in the spices.

Can I make this soup in a slow cooker?

Yes! Use the sauté step to brown the chicken and cook onions, then add everything to the slow cooker. Cook on low for 4-6 hours or until chicken is tender. Add cream cheese and cheddar near the end of cooking and stir until melted.

How can I make this Creamy Chicken Taco Soup Recipe dairy-free?

To make a dairy-free version, swap the cream cheese and cheddar for dairy-free cheese alternatives or omit them altogether. You might want to add a splash of coconut milk or almond milk to keep the creamy texture.

Final Thoughts

This Creamy Chicken Taco Soup Recipe is one of those recipes I come back to when I want comfort food that’s quick and flavorful without fuss. It fills your kitchen with inviting smells and rewards your taste buds with that perfect creamy, spicy balance. I hope you find as much joy in making and eating it as I do—grab those ingredients and let’s get cooking!