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Chicken Taco Soup

Chicken taco soup simmered with broth and taco seasoning until tender, then finished with shredded chicken and optional cream cheese for a creamy, golden-orange bowl. Packed with black beans, corn, and Rotel-style tomatoes, topped with cheddar, sour cream, and crunchy tortilla strips.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Lunch
Cuisine: Tex-Mex
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken taco soup
  • 1.5 lb chicken breast or thighs
  • 1 onion, diced
  • 3 garlic, minced
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 4 cup chicken broth
  • 4 oz cream cheese, cubed (optional for creaminess) Optional—use for a creamier texture.
Toppings
  • 0.5 cup shredded cheddar To taste.
  • 0.25 cup sour cream To swirl on top.
  • 1 cup tortilla chips Or use tortilla strips.
  • 2 lime wedges To squeeze over the soup.
  • 0.25 cup cilantro Optional garnish.

Equipment

  • 1 Dutch oven

Method
 

Simmer and shred the chicken
  1. Place chicken in a Dutch oven with chicken broth and taco seasoning, then simmer for 18-20 minutes until cooked through.
  2. Remove chicken from the pot, shred it, and set the shredded chicken aside while you reserve the broth.
Build the soup base
  1. Return the seasoned broth to the pot, then add diced onion, minced garlic, ranch dressing mix, black beans, corn, Rotel tomatoes, and diced tomatoes.
  2. Bring the mixture to a boil, then simmer for 10 minutes so the flavors meld.
Finish and serve
  1. Add the shredded chicken back to the pot and stir until warmed through.
  2. If using cream cheese, stir it in and cook until melted and smooth.
  3. Season with salt and pepper to taste, then serve with shredded cheddar, sour cream, tortilla chips, lime wedges, and cilantro.

Notes

For the best texture, shred the chicken while it’s warm and return it only after the soup base has simmered for 10 minutes. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove. Freeze up to 2 months (leave out sour cream and toppings until serving). For a lower-fat option, omit the cream cheese and use reduced-fat cheese for the topping if desired.