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Easy Creamy Chicken Taco Soup Recipe (Ready in 25 Minutes!)

This Creamy Chicken Taco Soup brings together tender rotisserie chicken, hearty beans, zesty spices, and cream cheese for a luxuriously creamy Tex-Mex–inspired comfort food that’s ready in just 25 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Soup, Tex-Mex
Cuisine: Mexican-American
Calories: 361
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2½ cups 350 g rotisserie chicken, shredded
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz pinto beans, drained and rinsed
  • 1 can 14.5 oz petite diced tomatoes
  • 1 can 15 oz sweet corn, drained
  • 1 can 28 oz green enchilada sauce
  • 1 can 14 oz chicken broth
  • 1 packet 2 tbsp taco seasoning
  • ½ tsp cumin
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • 8 oz cream cheese cubed, room temperature
Garnish Options
  • 1 cup 113 g cheddar cheese, shredded
  • Jalapeño slices
  • Fresh cilantro chopped
  • Lime wedges
  • Sour cream
  • Tortilla chips
  • Smart Substitutions: Swap beans for variety use leftover chicken, or add extra cheddar cheese for richness.

Method
 

  1. Build base: In a large pot over medium-high, combine chicken, beans, tomatoes, corn, enchilada sauce, broth, taco seasoning, cumin, chili powder, and garlic powder. Bring to a boil.
  2. Simmer: Lower heat and simmer 20–25 minutes, stirring occasionally to let flavors meld.
  3. Add cream cheese: In the last 10 minutes, stir in softened cream cheese cubes until melted and fully incorporated.
  4. Serve: Ladle into bowls, top with cheddar, jalapeños, cilantro, lime, sour cream, and tortilla chips.

Notes

For smooth results, always soften cream cheese to room temperature before adding. Avoid rapid boiling with chicken to keep it tender.