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Creamy chicken taco soup in a white bowl topped with shredded cheese, cilantro, and tortilla chips on wooden table

Creamy Chicken Taco Soup Recipe - Restaurant Quality at Home

This Creamy Chicken Taco Soup is the ultimate comfort food that combines bold Mexican flavors with a rich, creamy base. Packed with rotisserie chicken, beans, vegetables, and aromatic spices, this hearty soup delivers restaurant-quality taste in just 30 minutes—perfect for busy weeknights or cozy family dinners.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican-American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2½ cups 350g rotisserie chicken, shredded
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz pinto beans, drained and rinsed
  • 1 can 14.5 oz petite diced tomatoes
  • 1 can 15 oz sweet corn, drained
  • 1 can 28 oz green enchilada sauce
  • 1 can 14 oz chicken broth
  • 1 packet 2 tbsp taco seasoning
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • 8 oz cream cheese cubed and at room temperature
Garnish Options:
  • 1 cup shredded cheddar cheese
  • Fresh jalapeño slices
  • Chopped cilantro
  • Lime wedges
  • Sour cream
  • Crispy tortilla chips

Method
 

  1. Heat a large pot over medium-high heat. Add chicken, beans, tomatoes, and corn.
  2. Pour in enchilada sauce and chicken broth.
  3. Add taco seasoning, cumin, chili powder, and garlic powder. Stir to combine.
  4. Bring to a boil, then reduce heat and simmer for 15 minutes.
  5. In the final 10 minutes, add cream cheese cubes. Stir until melted and creamy.
  6. Remove from heat, let rest 5 minutes, and serve with desired garnishes.

Notes

For healthier alternatives, substitute cream cheese with Greek yogurt, use low-sodium broth, or swap in plant-based proteins for a vegetarian version.