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Chicken Taco Soup

Chicken taco soup with a golden-orange broth, tender shredded chicken, and a quick simmer with black beans and corn. The ranch-and-taco seasoning base keeps the flavor bold, then cream cheese melts in for a lightly creamy texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broth base
  • 1.5 lb chicken breast or thighs
  • 1 onion diced
  • 3 clove garlic minced
  • 4 cup chicken broth
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
Soup additions
  • 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
  • 4 oz cream cheese cubed (optional for creaminess)
Toppings
  • 0.25 cup shredded cheddar
  • 0.25 cup sour cream
  • 1 cup tortilla chips
  • 0.5 lime lime wedges
  • 0.25 cup cilantro

Equipment

  • 1 Dutch oven

Method
 

Simmer and shred the chicken
  1. Simmer the chicken breasts in the chicken broth with the taco seasoning for 18–20 minutes, until cooked through, keeping the surface lightly bubbling. Set aside the chicken after it reaches doneness and reserve the broth.
  2. Shred the cooked chicken and set it aside so it’s ready to return to the soup. Keep the reserved broth in the pot for the next step.
Build the soup base
  1. Return the seasoned broth to the pot, then add the diced onion, minced garlic, ranch dressing mix, and all canned ingredients (black beans, corn, Rotel tomatoes, and diced tomatoes).
  2. Bring the mixture to a boil, then reduce to a simmer and cook for 10 minutes, stirring occasionally as it thickens slightly. The vegetables and beans should be heated through and the flavors combined.
Finish and serve
  1. Return the shredded chicken to the pot and stir to distribute it evenly through the broth. Cook until the soup is hot throughout.
  2. Stir in the cream cheese if using and cook until melted, creating a lightly creamy texture. Watch for the broth to turn smoother and cohesive.
  3. Season with salt and pepper to taste and adjust any seasoning as needed. Serve hot with shredded cheddar, sour cream, tortilla chips, lime wedges, and cilantro on top.

Notes

Pro tip: Shred the chicken while it’s still warm so it breaks apart easily, then return it right after the 10-minute simmer so the soup stays hearty. Refrigerate leftovers in an airtight container for up to 4 days; freeze up to 2 months (leave off the toppings and thaw/reheat the soup first). For a dairy-light option, omit the cream cheese or use a lactose-free cream cheese to keep the same creamy feel.