Name: Creamy Chicken Taco Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 pound boneless skinless chicken thighs OR 2 ½ cups rotisserie chicken; ½ large yellow onion, diced; ¼ cup flour; 4-6 cloves garlic, minced; 2 teaspoons chili powder; 2 teaspoons ground cumin; ½ teaspoon dried oregano; ½ teaspoon smoked paprika; ½ teaspoon salt; 5 cups low-sodium chicken broth; 2 teaspoons chicken bouillon base, granulated or crushed cubes; 1 15 oz. can black beans, rinsed and drained; 1 15 oz. can sweet corn, rinsed and drained; 1 15 oz. can fire-roasted diced tomatoes, undrained; ½ cup salsa (medium heat recommended); 1 4 oz. can mild diced green chiles; 1 ¼ cups freshly shredded sharp cheddar cheese; 4 ounces block cream cheese, cubed and very soft; 3 tablespoons minced cilantro; 2 tablespoons lime juice; crushed tortilla chips; avocados; tomatoes; jalapenos

There's something irresistibly comforting about a bowl of this Creamy Chicken Taco Soup Recipe—it's rich, flavorful, and creamy with just the right amount of spice to keep you coming back for more. Trust me, once you make it, it'll quickly become a go-to for cozy weeknights!

A large white pot holds a thick stew with a creamy, orange-brown base mixed with colorful ingredients like yellow corn, black beans, and small red and green bits that look like peppers and herbs. The stew has green chopped herbs sprinkled on top, giving a fresh look. A shiny metal ladle scoops a portion of the stew, showing the chunky texture with all the mixed vegetables and beans. The pot sits on a white marbled surface, and in the background, there are blurred bowls of green sliced jalapeños and yellow tortilla chips. A woman's hand holds the ladle, dipping it into the stew photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Taco Soup Recipe
Top Tip
How to Serve Creamy Chicken Taco Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Taco Soup Recipe

Why You'll Love This Recipe

I can't tell you how many times this creamy chicken taco soup has saved me on a busy night. It's the perfect blend of easy-to-find ingredients and bold Mexican-inspired flavors, all wrapped up in a creamy, satisfying soup that feels like a warm hug.

Effortless Comfort: You only need one pot, making cleanup a breeze.
Customizable Richness: The cream cheese and cheddar create a luscious texture that'll satisfy your creamy cravings.
Fantastic Flavor Layers: Spices like chili powder, cumin, smoked paprika, and oregano build depth without overpowering.
Kid-Friendly & Crowd-Pleasing: Mild heat with options to kick it up or tone it down to suit everyone at the table.

A close-up image of a thick and creamy chili soup in a white pot, showing multiple layers of ingredients like black beans, yellow corn, and red tomato bits mixed into an orange-brown creamy sauce. The soup has small bits of green herbs sprinkled evenly on top and within the soup, adding a fresh green color. A copper ladle is lifting a scoop full of the chili, revealing chunky textures and layers of ingredients visible, including beans, corn, and herbs all coated with creamy sauce. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This city-staple combination brings together classic taco elements with creamy soup comfort. Each ingredient not only brings its own flavor but also plays a role in texture and balance. When shopping, pick fresh ingredients wherever possible, and for pantry staples like beans and corn, canned ones save loads of time without sacrificing taste.

Flat lay of fresh boneless skinless chicken thighs, a small pool of golden olive oil in a white ceramic bowl, a white ceramic bowl with unsalted butter cubes, a halved large yellow onion, whole uncracked brown eggs, a small white bowl of all-purpose flour, several peeled garlic cloves, small white bowls each containing chili powder, ground cumin, dried oregano, smoked paprika, and salt, a white ceramic bowl with low-sodium chicken broth, a small white bowl with granulated chicken bouillon, black beans in a white ceramic bowl, sweet corn kernels in a bowl, fire-roasted diced tomatoes in a bowl, medium salsa in a white bowl, diced mild green chiles in a white bowl, a block of cream cheese cubed on a white plate, a small mound of freshly shredded sharp cheddar cheese on a white plate, fresh cilantro sprigs, small white bowl with lime juice, avocado halves, sliced tomatoes, whole jalapeños, and a small pile of crushed tortilla chips on a white plate, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken thighs: They stay juicy and tender during simmering, much better than breasts in my experience.
Olive oil & unsalted butter: Combo adds richness and a lovely sear on the chicken at the start.
Yellow onion: Sweetness builds the soup’s base flavor; sautéing until soft unlocks its magic.
Flour: A little thickens the soup just enough without weighing it down.
Garlic: Can't go wrong here! It lifts the entire flavor profile.
Chili powder & ground cumin: These two are the fighters that bring authentic taco flavor.
Dried oregano & smoked paprika: Adds earthiness and subtle smoky warmth that make the soup special.
Low-sodium chicken broth: Keeps saltiness balanced and adds depth.
Chicken bouillon base: Enhances the chicken flavor intensely.
Black beans & sweet corn: Classic taco additions providing texture and sweetness.
Fire-roasted diced tomatoes: Adds a slight smoky zing and freshness.
Salsa & mild diced green chiles: For an approachable heat that pairs perfectly with creamy elements.
Sharp cheddar cheese & cream cheese: Cream cheese melts smoothly, creating that velvety mouthfeel, and cheddar amps up the flavor.
Cilantro & lime juice: Brighten and cut through the richness, giving that fresh finish everyone loves.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up depending on what I have on hand or the season—food should be flexible, right? You can easily tweak this Creamy Chicken Taco Soup Recipe to fit your taste or dietary needs. Don’t be afraid to make it yours!

Variation: Sometimes I swap chicken thighs for shredded rotisserie chicken when I’m short on time—it still tastes incredible and the prep time shrinks dramatically.
Spice Level: Want more heat? Add jalapeños or a pinch of cayenne when adding spices.
Dairy-Free: Use coconut milk in place of cream cheese and skip the cheddar for a creamy but dairy-free soup.
Veggie Boost: Toss in diced bell peppers or zucchini for extra nutrition and texture.

Step-by-Step: How I Make Creamy Chicken Taco Soup Recipe

Step 1: Sear the Chicken to Lock in Juices

Start by seasoning the chicken with salt and pepper—this simple step makes a big difference in flavor. Heat olive oil on medium-high in a large Dutch oven or heavy soup pot until it’s shimmering, then sear the chicken about 2 minutes per side until golden. You want a nice crust here; it adds such wonderful flavor depth. Remove the chicken to a plate but keep all those tasty drippings in the pot.

Step 2: Sauté Onions in Butter for Sweetness and Richness

Now, melt butter in the leftover chicken oil over medium-high heat to pick up every bit of flavor. If using rotisserie chicken, just add the oil here. Add diced onions and cook them for 5 to 7 minutes until soft and translucent. This slow sauté unlocks their natural sweetness that balances the spices.

Step 3: Build the Base with Flour, Spices, and Garlic

Sprinkle in the flour and stir it with the onions and butter. Let it cook for 2 minutes—that helps thicken your soup later and cooks off the raw flour taste. Then toss in your chili powder, cumin, oregano, smoked paprika, and salt, stirring well to toast and coat every bit. Add minced garlic last and sauté just 30 seconds to keep it fragrant but not bitter.

Step 4: Add Liquids and Remaining Ingredients

Slowly pour in the chicken broth while stirring to keep it smooth—no lumps here, please! If you’re cooking fresh chicken, now’s the time to return it to the pot. Then add your beans, corn, fire-roasted tomatoes (don’t drain!), salsa, green chiles, and chicken bouillon base. Give everything a good stir.

Step 5: Simmer Until Chicken is Tender and Shred it

Partially cover the pot with a little gap for steam to escape and bring soup to a boil on high heat. Then reduce to medium-low or low so it slowly simmers—this gentle simmer is the secret for tender chicken that pulls apart easily. I usually let it go about 15 to 20 minutes. Set the chicken aside for a few minutes to cool slightly before shredding with two forks.

Step 6: Add the Creamy Goodness and Finish with Freshness

Turn the heat down to low. Stir in softened cream cheese until fully melted, then add shredded cheddar cheese a handful at a time, stirring as you go so it melts smoothly. Finally, stir in fresh cilantro, a good squeeze of lime juice, and fold in the shredded chicken (or add rotisserie chicken at this stage). Taste and add salt, lime, or even a pinch of cayenne if you want a little extra kick.

Step 7: Serve and Garnish to Taste

Ladle your creamy chicken taco soup into bowls and top with your favorite garnishes—crushed tortilla chips, diced avocado, fresh tomatoes, or jalapeños all pair beautifully here. It’s truly a bowl full of joy.

Top Tip

From years of making this Creamy Chicken Taco Soup Recipe, here are a few tips that have really changed the game for me—these little things make your effort shine through in every spoonful.

Choosing Chicken: I prefer thighs over breasts because they hold moisture better and shred more tenderly without drying out.
Heating Spices: Don’t skip toasting the spices in the butter and onion mixture; it awakens their flavors and creates a deeper, more authentic taste.
Cream Cheese Trick: Make sure it’s softened to room temperature before adding, so your soup stays silky smooth and doesn’t get grainy.
Simmer Low and Slow: A gentle simmer prevents tough chicken and allows flavors to meld beautifully—avoid boiling vigorously.

How to Serve Creamy Chicken Taco Soup Recipe

creamy chicken taco soup - Serving Suggestion

Garnishes

I usually keep it simple but vibrant: crushed tortilla chips for a satisfying crunch, diced ripe avocado for creaminess, chopped fresh tomatoes for brightness, and a few thin slices of jalapeño for those who want a little extra heat. The contrast in textures really elevates the whole bowl.

Side Dishes

On the side, I love serving warm, homemade cornbread or even simple tortilla chips for scooping. A crisp green salad with a lime vinaigrette cuts through the richness perfectly and makes the meal balanced and fresh.

Creative Ways to Present

For special occasions or entertaining, try serving the soup in mini bread bowls or hollowed-out bell peppers. Topping with a dollop of sour cream and a sprinkle of fresh cilantro makes it feel extra festive and inviting.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to 3 days. Just make sure to cool it before refrigerating to keep the creaminess intact.

Freezing

Freezing this soup can be tricky because of the cream cheese, but if you freeze before adding the cheese, it thaws well and the cheese can be stirred in fresh after reheating. I’ve found this works best with my schedule—prepare in advance, freeze, then add creamy elements when ready to serve.

Reheating

Reheat gently on the stovetop over low heat, stirring often to prevent scorching. If the soup feels too thick, add a splash of chicken broth or water to loosen it up and keep that perfect creamy texture.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but they tend to dry out and become stringy more quickly during simmering. If you use breasts, watch the cooking time carefully and avoid overcooking to keep the soup tender.

What if I don’t have cream cheese on hand?

You could substitute with sour cream or Greek yogurt stirred in at the end, though it won’t be quite as rich and creamy as the original version. Cream cheese gives the soup a velvety texture that’s hard to beat!

Can I make this soup in a slow cooker?

Absolutely! You can layer all the ingredients (except cheese and fresh herbs) into your slow cooker and cook on low for 4-6 hours. Add the cream cheese, cheddar, cilantro, and lime juice at the end and stir until melted and combined.

How spicy is this Creamy Chicken Taco Soup Recipe?

This recipe is mildly spiced to appeal to most palates, but it's easy to adjust. Add jalapeño, cayenne, or hot salsa if you prefer more heat. Conversely, reduce or omit the chili powder for a milder version.

Final Thoughts

I have a soft spot for this Creamy Chicken Taco Soup Recipe because it’s proof that simple ingredients, combined thoughtfully, create something extraordinary. Whether it’s for a busy weeknight dinner or a casual gathering, this soup delivers warmth, comfort, and vibrant flavors you just can’t get enough of. I hope you love making and sharing it as much as I do!