This creamy chicken taco soup is great for busy weeknights! It is packed with flavor, can be spicy if you want, and works great as leftovers for lunch.
This past year I was so busy what with traveling, surgeries, and side jobs that I haven’t had as much time to cook as I would like. I used to cook every day – sometimes multiple times. Now I think I’m getting takeout more than ever.
But I am trying to get back on track. Being busy is a bad excuse for not cooking – especially if you’re a food blogger. So I’m going back to my all-time favorite food group. Soup.
Haha, I know soup isn’t a food group but it should be. It’s great for lunch and dinner and if you make it at night, you can eat the leftovers the next day. It’s also a great way to use up odd ingredients you may have laying around.
Chicken Taco Soup
This recipe for creamy chicken taco soup is so delicious and so easy to make on the stove top. You can substitute the chicken breast for rotisserie chicken if you want. You can also add more or less taco seasoning depending on how spicy you want it to be.
What are good taco soup toppings?
I love to top off a big bowl with some sour cream, avocado slices and shredded cheese. Maybe even a jalapeño slice or two because I like my food spicy!
Here are some other options:
- diced tomatoes
- tortilla chips
- green onions
- sour cream
- avocado slices
- shredded cheese
- hot sauce
Can I make this recipe in a slow cooker?
Yes, you can cook this chicken taco soup recipe in a crock pot.
Add all ingredients, except the cooked chicken and the cream, to your crock pot. Set your slow cooker to low and cook the soup for 3 hours. Add the chicken and the cream, stir and bring everything back up to serving temperature.
Add a small amount of the cream at first – it may curdle if the temperature is too warm. If it is too hot, let it cool slightly before adding the cream.
What should I serve with chicken taco soup?
So many options!
Lemon parsley rice would be a great side dish; so would Texas caviar. If you’re serving this soup as a starter, my chicken fajita mac and cheese for your main course. And my favorite – seasoned black beans.
- 1 teaspoon extra virgin olive oil
- 1 cup diced onion
- 1 clove garlic, minced
- 3 tablespoons taco seasoning (1 packet)
- 2 15.5 ounce cans diced tomatoes with chiles
- 2 cups chicken stock
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 3 cups diced, cooked chicken breast
- ½ cup heavy cream
- salt to taste
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 1-2 minutes, or until the onion becomes translucent.
- Add the taco seasoning, diced tomatoes, chicken stock, black beans, and pinto beans to the pot. Increase heat to medium-high and bring to a boil. Add the chicken breast and reduce heat to medium.
- Cook for 10 minutes. Add the heavy cream and cook until back to serving temperature. Add salt to taste.
Use more taco seasoning for a spicier soup. Garnish with cilantro, sour cream, cheese and jalapeño slices.
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Rösle Stainless Steel Ladle with Pouring Rim, Hooked Handle, 8-Ounce
Cuisinart 766-24 Chef's Classic 8-Quart Stockpot with Cover, silver
Long Handle Spoon, MCIRCO Stainless Steel Spoon Set Mixing Spoon Ice Cream Spoon Long Spoon Iced Tea Spoon Coffee Spoon Dessert Spoon Milkshake Spoon,Set of 8(Ice spoon)
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 284Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 63mgSodium: 695mgCarbohydrates: 25gFiber: 5gSugar: 5gProtein: 25g