Can I freeze Chicken Taco Soup?

Chicken Taco Soup freezes well as a base without sour cream. I freeze it in portions for quick future dinners. To thaw, let it sit overnight and reheat gently. Then swirl in sour cream after reheating.

Can I use leftover chicken or canned beans interchangeably?

Leftover chicken works great in Chicken Taco Soup, and canned beans are a quick swap with a rinse. I find this helps on chaotic weeknights.

Is there a dairy-free version that still feels creamy?

Yes. Omit sour cream and use a dairy-free yogurt or coconut yogurt for a creamy finish. I test texture with a splash of broth to keep it smooth.

Can I make this in a slow cooker or Instant Pot?

Yes. For a slow cooker, add all ingredients except sour cream and cook on low 4–6 hours or high 2–3 hours. I finish with sour cream after reheating or on top of the bowls for creaminess.

Chicken Taco Soup: 5-Ingredient Creamy, Irresistible Delight

Name: Chicken Taco Soup is 5-Ingredient Creamy Flavorful Delight.
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 2 cups cooked shredded chicken; 1 can (10 oz) Rotel tomatoes with green chilies; 1 can (15 oz) black beans, drained and rinsed; 1 cup sweet corn (frozen or canned); 1 can (10 oz) cream of chicken soup; 1 cup chicken broth; ½ cup sour cream; 1 tsp chili powder; 1 tsp cumin; ½ tsp garlic powder; ¼ tsp paprika; Salt and pepper to taste; Optional toppings: shredded cheese, tortilla chips, avocado, cilantro

Description

Chicken Taco Soup is a creamy, cozy Tex-Mex-inspired soup that’s easy to make from pantry staples.

Ingredients

Scale

2 cups cooked shredded chicken
1 can (10 oz) Rotel tomatoes with green chilies
1 can (15 oz) black beans, drained and rinsed
1 cup sweet corn (frozen or canned)
1 can (10 oz) cream of chicken soup
1 cup chicken broth
½ cup sour cream
1 tsp chili powder
1 tsp cumin
½ tsp garlic powder
¼ tsp paprika
Salt and pepper to taste
Optional toppings: shredded cheese, tortilla chips, avocado, cilantro

Instructions

Stovetop Method: In a large pot over medium heat, combine shredded chicken, Rotel tomatoes, black beans, corn, cream of chicken soup, and chicken broth.
Stir in chili powder, cumin, garlic powder, paprika, salt, and pepper.
Bring to a simmer and cook for 10–15 minutes, stirring occasionally.
Stir in sour cream just before serving for a creamy finish.
Serve hot with desired toppings.
Crockpot Method: Add all ingredients except sour cream to the slow cooker. Stir well.
Cook on low for 4–6 hours or high for 2–3 hours.
Stir in sour cream before serving.
Instant Pot Method: Add all ingredients except sour cream to the pot. Stir and secure lid.
Cook on high pressure for 10 minutes, then quick release.
Stir in sour cream and serve.

Notes

Leftovers refrigerate well for 3–4 days; reheat gently.
For a lighter version, use light sour cream or Greek yogurt.
To decrease sodium, use low-sodium broth and Rotel.
Can be frozen for up to 3 months; freeze without sour cream and stir in after reheating.

Prep Time: 10 minutes
Cook Time: 20 minutes (stovetop)
Category: Soup
Method: Stovetop, Slow Cooker, Instant Pot
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 bowl (about 1 cup)
Calories: 320
Sugar: 6 g
Sodium: 860 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 6 g
Protein: 29 g
Cholesterol: 75 mg

Keywords: Chicken Taco Soup, creamy soup, Tex-Mex soup, easy weeknight dinner, chicken soup