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Easy Creamy Chicken Taco Soup in a white serving bowl topped with sour cream and sliced avocado

Easy Creamy Chicken Taco Soup

April King
Easy Creamy chicken taco soup is the perfect weeknight dinner for a chilly fall or winter evening. With tender shredded chicken, tomatoes, beans, corn, a creamy base, and a zesty mixture of spices, this easy creamy chicken taco soup recipe will be on repeat in your kitchen all season long!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Chicken, Dinner, Soup
Cuisine Mexican
Servings 5

Ingredients
  

  • 3 cups cooked shredded chicken rotisserie chicken works well
  • 3 cups low sodium chicken broth
  • 2 10 oz. cans Rotel tomatoes
  • 1 15 oz. can black beans, drained and rinsed
  • 1 15 oz. can pinto beans, drained and rinsed
  • 1 12 oz. bag frozen corn
  • 2 tsp. minced garlic
  • 2 pkgs. taco seasoning
  • 1-2 limes juiced
  • 8 oz. cream cheese, softened

Instructions
 

  • Add cooked shredded chicken, chicken broth, Rotel, black beans, pinto beans, frozen corn, garlic, and taco seasoning to a large pot.
  • Heat over medium-high heat until it comes to a boil, stirring frequently.
  • Add softened cream cheese and stir until melted.
  • Once boiling, reduce heat to low and cover. Allow soup to simmer for at least 20-25 minutes, stirring occasionally
  • Remove from heat and stir in lime juice. Serve warm with your favorite toppings. Enjoy!
Keyword Creamy Chicken Taco Soup, Creamy Taco Soup Recipe, Easy Taco Soup, Taco Soup with Cream Cheese
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