Welcome to my kitchen, where today we are making a delightful Chicken Taco Soup Recipe. This creamy, comforting dish is perfect for an easy dinner that the whole family will love. I remember one chilly evening when my son Jake asked for something warm and tasty. This soup was the answer, and it quickly became a family favorite. With its blend of flavors, it’s like a cozy hug in a bowl.
Why You’ll Love It
- It's a one-pot wonder that saves on cleanup.
- You can customize it with your favorite toppings.
- It’s perfect for busy weeknights or lazy weekends.
Pure Comfort
This Chicken Taco Soup is pure comfort food. The combination of tender chicken, creamy cheese, and zesty spices warms you up from the inside out. Plus, it’s a great way to sneak in some veggies without anyone noticing.
What You Need
- 1 lb boneless, skinless chicken breasts – cut into bite-sized pieces
- 8 oz cream cheese – softened
- 4 cups chicken broth – low sodium
- 1 can black beans – drained and rinsed
- 1 cup corn – frozen or canned
- 2 tbsp taco seasoning – store-bought or homemade
- 1 can diced tomatoes – with green chilies
- 1 onion – chopped
- 2 cloves garlic – minced
- to taste salt – optional
- to taste pepper – optional
- for garnish fresh cilantro – optional
Time to Cook
Prep: 15 minutes | Cook: 6 hours | Total: 6 hours 15 minutes | Difficulty: easy | Make-Ahead: yes
Steps to Make It
- In a crock pot, add the chicken, onion, garlic, black beans, corn, diced tomatoes, chicken broth, and taco seasoning.
- Stir everything together until well combined.
- Cover and cook on low for 6 hours or high for 3 hours.
- About 30 minutes before serving, add the softened cream cheese to the pot and stir until melted and creamy.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with fresh cilantro if desired.
Make It Perfect
- For a spicier kick, add diced jalapeños or a dash of hot sauce.
- You can use leftover rotisserie chicken for even quicker prep.
- This soup freezes well, so make a double batch for easy meals later.
Mix It Up
- Swap chicken for turkey or beef for a different flavor.
- Add more veggies like bell peppers or zucchini for extra nutrition.
- Make it a vegetarian option by omitting the chicken and adding more beans.
Perfect Partners
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FAQs
Can I make this soup on the stovetop?
Yes, just simmer everything in a large pot for about 30 minutes.
How long does the soup last in the fridge?
It will keep well for about 3 to 4 days in an airtight container.
Can I use frozen chicken?
Yes, just add an extra hour to the cooking time.
Conclusion
This Chicken Taco Soup Recipe is a fantastic way to bring the family together for dinner. With its creamy texture and zesty flavor, it’s sure to become a staple in your home. Give it a try and enjoy a bowl of comfort tonight.
Chicken Taco Soup Recipe
Equipment
- crock pot
Ingredients
Ingredients
- 1 lb boneless, skinless chicken breasts – cut into bite-sized pieces
- 8 oz cream cheese – softened
- 4 cups chicken broth – low sodium
- 1 can black beans – drained and rinsed
- 1 cup corn – frozen or canned
- 2 tbsp taco seasoning – store-bought or homemade
- 1 can diced tomatoes – with green chilies
- 1 large onion – chopped
- 2 cloves garlic – minced
- to taste salt – optional
- to taste pepper – optional
- for garnish fresh cilantro – optional
Instructions
- In a crock pot, add the chicken, onion, garlic, black beans, corn, diced tomatoes, chicken broth, and taco seasoning.
- Stir everything together until well combined.
- Cover and cook on low for 6 hours or high for 3 hours.
- About 30 minutes before serving, add the softened cream cheese to the pot and stir until melted and creamy.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with fresh cilantro if desired.