Can I make this gluten-free?

Yes. I make Chicken Taco Soup gluten-free by using gluten-free taco seasoning. Also check Rotel and other canned ingredients for gluten-free labeling.Always watch for cross-contamination and use separate utensils and prep surfaces when needed.

Can I freeze leftovers?

Yes. Chicken Taco Soup freezes well in portions. Leftover dairy may thicken on reheating, so whisk in a splash of broth. Freeze the base without cream cheese and cheese, then add dairy at serving if desired.

Can I use Greek yogurt instead of cream cheese?

Yes. I often swap Greek yogurt for cream cheese to cut fat. It keeps the soup creamy and tangy. Whisk in gradually to avoid curdling; in Chicken Taco Soup, Greek yogurt works beautifully.

How can I adjust spice level?

I adjust spice by adding jalapeños, green chiles, or chipotle. I prefer tasting as I go to stay family-friendly. For milder palates, use mild Rotel and skip peppers. Finish with lime, and offer hot sauce at the table.

Chicken Taco Soup is Creamy, Hearty, Easy and 5-Ingredient.

Description

Chicken Taco Soup is creamy, hearty, easy and 5-ingredient—a comforting weeknight soup the whole family will love.

Ingredients

Scale

1 lb chicken breast (cooked and shredded)
1 can (10 oz) Rotel tomatoes with green chilies
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) sweet corn, drained
1 packet taco seasoning (or homemade)
3 cups chicken broth
1 cup cream cheese, softened (or Greek yogurt for lighter option)
1 cup shredded cheddar or Mexican blend cheese
Salt and black pepper to taste
Optional toppings: avocado, cilantro, jalapeños, lime wedges, tortilla chips

Instructions

Stovetop: In a large pot, combine chicken, Rotel, beans, corn, taco seasoning, and chicken broth. Bring to a simmer for 15 minutes.
Stovetop: Stir in cream cheese until melted and smooth. Add shredded cheese and mix until creamy.
Stovetop: Adjust seasoning, then serve with toppings.
Slow Cooker: Add chicken, Rotel, beans, corn, taco seasoning, and chicken broth to slow cooker. Cook on low 6–7 hours or high 3–4 hours.
Slow Cooker: Shred chicken, stir in cream cheese and cheese until creamy. Serve hot.
Instant Pot: Add chicken, Rotel, beans, corn, taco seasoning, and broth. Cook on high pressure for 10 minutes, then quick release.
Instant Pot: Shred chicken, stir in cream cheese and cheese. Serve warm.

Notes

You can substitute Greek yogurt for cream cheese to reduce calories and fat.
Use gluten-free taco seasoning to make this dish gluten-free.
Leftovers reheat well and freeze nicely (except dairy may thicken upon reheating).
Top with avocado, cilantro, jalapeños, lime wedges, or tortilla chips for extra flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes (varies by method)
Category: Soup
Method: Stovetop, Slow Cooker, Instant Pot
Cuisine: Mexican

Nutrition

Serving Size: 1 cup (240 ml)
Calories: 430
Sugar: 7 g
Sodium: 900 mg
Fat: 28 g
Saturated Fat: 17 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 7 g
Protein: 32 g
Cholesterol: 120 mg

Keywords: Chicken Taco Soup, creamy soup, 5-ingredient, Rotel, black beans, corn, easy weeknight dinner