chicken taco soup

★★★★★ 5
a recipe by
Vicki Wacasey
Greenville, TX

This recipe is great for those chilly days or to make ahead and take camping. This is also a great meal for the Crock Pot. Of course, you can boil your own chicken ahead of time and be sure to save that broth.

Blue Ribbon Recipe

A delicious chicken taco soup made with pantry ingredients. Sometimes canned chicken can be a bit overpowering. The key is to drain it very well and it soaks up the lovely seasonings in this taco soup. Cream cheese makes the soup creamy and adds a slight tang. Serve with cheese and tortilla chips for an easy soup on a cold evening.

— The Test Kitchen @kitchencrew
★★★★★ 5
serves A bunch
method Stove Top

Ingredients For chicken taco soup

  • 3 can
    white meat chicken, drained (5 oz each)
  • 1 can
    Rotel (10 oz)
  • 1 can
    tomato paste (6 oz)
  • 1 can
    whole kernel corn (15.25 oz)
  • 1 can
    beans (I used chili beans, 15.5 oz )
  • 1 box
    chicken broth (32 oz)
  • 1 to 2 pkg
    taco seasoning (to your taste)
  • 1 pkg
    dry ranch dressing mix
  • 1
    chopped onion (to your taste)
  • few jalapenos (to your taste)
  • 1 pkg
    cream cheese (8 oz)
  • grated cheese (your choice)

How To Make chicken taco soup

Test Kitchen Tips
We let the soup simmer for about 30 minutes before adding the cream cheese.
  • All ingredients, except cream cheese, simmering in a pot.
    Mix together all ingredients except cream cheese. Bring to boil.
  • Cream cheese added to the soup.
    Reduce heat and then add cream cheese.
  • A bowl of Chicken Taco Soup with shredded cheese on top.
    Top with grated cheese and serve with tortilla chips.