#33 in my '100 30 Minute Meals' series in this simple Chicken Taco Soup. Made with onion, garlic, black beans, corn, rotel, and rotisserie chicken in a creamy taco seasoned broth.
Why You'll Love this Chicken Taco Soup:
- It comes together in just 30 minutes! Using mostly pre-cooked and canned ingredients makes this soup super fast to make.
- And it comes together in one pot! A big ol' soup pot or dutch oven is all you need for cooking.
- Comforting taco flavors. Use your favorite taco seasoning.
Jump to:
Key Ingredients:
- Rotisserie Chicken: Pick one up at your local grocery store and shred the meat from the bone. Cooked, flavorful chicken in a snap!
- Veggies: Onions, black beans, rotel (tomatoes & chilies), & corn.
- Flavor Additives: Sauteed garlic & taco seasoning. Use your favorite taco seasoning for this soup. Both mild or spicy work! I love a Cheesy Taco variety.
- Broth: A blend of chicken broth and heavy cream.
Dietary Swaps:
- Gluten-Free: Ensure all store bought ingredients are labeled gluten free, especially broth.
- Dairy-Free: Omit the heavy cream and add more broth instead. Swap butter for a dairy-free version or olive oil.
- Vegetarian: Omit the chicken and use a veggie broth.
Recipe Variations:
- Make it Spicy. Add diced hot jalepenos and a dash or two of your favorite hot sauce to make this chicken taco soup spicy.
- Swap the meat, for ground beef or ground turkey. Simple cook the meat first and set aside on a paper towel lined plate. Add it back into the soup the same time you would add the chicken.
- Add rice to bulk up the soup. Add ½ cup of white rice when bringing to a simmer. Simmer for 10-15 minutes until tender, adding broth as needed. Then add chicken & cream.
Tips & Recipe Notes:
- Turn heat to low before adding heavy cream. This prevents curdling.
- Use heavy cream, half & half or whole milk. Cream/milk with a higher fat content is less likely to curdle when put against heat.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- You can use cream cheese or sour cream instead of or with the heavy cream. If using sour cream, mix a bit with heavy cream, water, or broth before adding it to the soup. If adding cream cheese, let it soften before adding, then stir until melted.
- Reheat over medium low heat on the stove-top, adding broth as needed.
More 30 Minute Meals You Will Love:
- Chicken Gnocchi Soup
- Stuffed Pepper Soup
- Tuscan Sausage Soup
- Creamy Sausage and Potato Soup
- Creamy Sausage and Kale Soup
- Creamy Ravioli Soup with Sausage
Recipe
Chicken Taco Soup
Made with onion, garlic, black beans, corn, rotel, and rotisserie chicken in a creamy taco seasoned broth.
Ingredients
- 2 tablespoon butter
- ½ yellow or white onion diced
- 1 tablespoon minced garlic
- 1 can Rotel not drained
- 1 can fire roasted tomatoes not drained
- 1 can black beans drained
- 1 can corn drained
- 1 packet taco seasoning about 3 tbsp
- 3 cups chicken broth
- ½ cup heavy cream
- 2 cups cooked or rotisserie chicken shredded
- pinch ground cinnamon
- For Garnish: Cilantro shredded cheese, sour cream
Instructions
- Prep onion, garlic, and chicken.
- In a large soup pot or Dutch oven, melt butter over medium heat. Add onion and cook about 4 minutes until softened. Add garlic and cook 1 minute more.
- Stir in black beans, corn, Rotel, fire roasted tomatoes, and taco seasoning.
- Add chicken broth. Bring to a medium-high simmer and simmer for 5 minutes until hot.
- Reduce heat to low. Stir in heavy cream, shredded chicken, and pinch cinnamon. Season to taste.
- Ladle into bowls and garnish as desired.
Notes
- Turn heat to low before adding heavy cream. This prevents curdling.
- Use heavy cream, half & half or whole milk. Cream/milk with a higher fat content is less likely to curdle when put against heat.
- You can use cream cheese or sour cream instead of or with the heavy cream. If using sour cream, mix a bit with heavy cream, water, or broth before adding it to the soup. If adding cream cheese, let it soften before adding, then stir until melted.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat over medium low heat on the stove-top, adding broth as needed.
- Nutrition values are an estimate only.
Nutrition
Calories: 410kcalCarbohydrates: 24gProtein: 29gFat: 22gSodium: 820mgFiber: 6gSugar: 6g
Tried this recipe?Let me know how it was!
Tried this Chicken Taco Soup? I'd love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below. Your feedback helps others discover this easy 30 minute meal. Enjoy, and happy cooking! Follow me on Instagram and Subscribe to my newsletter more delicious recipes, travel inspiration, and behind-the-scenes content.
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