Real Recipes From Real Home Cooks ®

chicken taco soup

(5 ratings)
Blue Ribbon 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 ratings)
yield serving(s)
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.