You can easily make this chicken taco soup with chunks of juicy chicken in a creamy broth with all the classic spices of a taco in your bowl.
Potato and broccoli cheddar soups are great. Butternut squash has a buttery flavor that’s addicting. But what about the spices? There’s a reason we love chili so much.
Taco soup is popular but for those that aren’t fans of ground beef this chicken taco soup is perfect for you.
It’s packing a ton of flavor with twist that only work well with chicken and a creamy broth.
It’s just as easy to make and I’ll show you how to whip it together in under 45 minutes.
How To Make Chicken Taco Soup
Ingredients needed
- Shredded chicken
- Velveeta cheese
- Black beans
- Corn
- Chicken broth
- Rotel tomatoes & green chilies
- Onion
- Garlic
- Taco seasoning
- Cilantro & cheese for garnish
Making the chicken taco soup
- First, I recommend buying a rotisserie chicken over shredding your own. It’s easier and will make the recipe faster.
- In a large pot or dutch oven on medium high heat add a little oil then toss in diced onion and Rotel tomatoes. Now, cook until the onions become translucent then toss in the minced garlic.
- Once the garlic is fragrant, add in the corn and black beans. Now, pour in the packets of taco seasoning.
- Mix everything together then add in chicken and chicken broth. Bring to a boil then lower to a simmer for 10 minutes. This is enough time for the taco seasoning to do its thing.
- Add in chunks of velveeta cheese and allow the cheese to melt into the soup. Once cheese has melted remove the pot from the heat and turn off the stove.
- Lastly, taste for seasoning, but you should be fine. Serve with cilantro, cheese, avocado or lime. Anything you typically enjoy with your taco soup will be great here or eat it as is.
Storage & leftovers
This chicken taco soup will do fine in the refrigerator for up to 3 days. For freezing, you can freeze it but not there may be some texture change with thawed.
Comfort foods to add to your list
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Chicken Taco Soup
Ingredients
- 1 pound shredded chicken, chopped
- 15 ounce can of black beans, drained & rinsed
- 15 ounce can of corn, drained & rinsed
- 1 can Rotel tomatoes & green chilies, drained & rinsed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 packets taco seasoning
- 16 ounces velveeta cheese, cubed
Instructions
- First, I recommend buying a rotisserie chicken over shredding your own. It's easier and will make the recipe faster.
- In a large pot or dutch oven on medium high heat add a little oil then toss in diced onion and Rotel tomatoes. Now, cook until the onions become translucent then toss in the minced garlic.
- Once the garlic is fragrant, add in the corn and black beans. Now, pour in the packets of taco seasoning.
- Mix everything together then add in chicken and chicken broth. Bring to a boil then lower to a simmer for 10 minutes. This is enough time for the taco seasoning to do its thing.
- Add in chunks of velveeta cheese and allow the cheese to melt into the soup. Once cheese has melted remove the pot from the heat and turn off the stove.
- Lastly, taste for seasoning, but you should be fine. Serve with cilantro, cheese, avocado or lime. Anything you typically enjoy with your taco soup will be great here or eat it as is.Â