Some dinners just know how to save the day — and this one brings bold flavor with barely any effort. This Best Chicken Taco Soup Recipe – Simple Taco Soup for Busy Nights is packed with Rotel tomatoes, tender chicken, black beans, and sweet corn, all simmered into one cozy, creamy bowl of comfort. It’s hearty, colorful, and guaranteed to have everyone going back for seconds.

Best Chicken Taco Soup Recipe – Simple Taco Soup for Busy Nights

This isn’t just any Chicken Taco Soup — it’s the kind of meal that fits perfectly into your rotation of Cheap Meals To Make At Home without tasting “budget” at all. The combination of zesty tomatoes with green chilies, protein-rich beans, and naturally sweet corn creates the ultimate balance of spice and comfort. Whether you call it a classic Taco Soup Recipe or your new favorite Chicken Taco Soup Recipe, one thing’s certain: it delivers big flavor with minimal prep.

Short on time? No problem. This Easy Chicken Taco Soup Recipe can be made on the stovetop, tossed into the Crockpot, or pressure-cooked in the Instant Pot. It even works beautifully as a dump-and-go 6 Can Chicken Taco Soup, 6 Can Taco Soup With Chicken, or even a 7can Chicken Taco Soup variation using pantry staples. Prefer to load it up? Turn it into an 8 Can Taco Soup Recipe Chicken style for an even heartier twist.

Weeknight chaos meets its match with this creamy, comforting bowl. Grab your favorite toppings — shredded cheese, sour cream, avocado, crunchy tortilla chips — and make this Chicken Taco Soup exactly how your family loves it. Dinner just got a whole lot easier (and tastier).

Best Chicken Taco Soup Recipe – Simple Taco Soup for Busy Nights

A creamy, flavor-packed chicken taco soup made with Rotel tomatoes, black beans, corn, and tender shredded chicken. Perfect for easy weeknight dinners and cozy family meals.

🛒 Ingredients

1 tablespoon olive oil
½ medium onion, chopped
3 cups chicken broth
2 (10 oz) cans Ro-tel diced tomatoes with green chilies, including juices
1 (14 oz) can black beans, drained and rinsed
1 (12 oz) can corn, drained
½ red bell pepper, chopped
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
8 ounces cream cheese, softened
2 cups cooked or rotisserie chicken, shredded
Salt and black pepper, to taste

Optional Toppings: shredded Mexican cheese blend, diced avocado, fresh cilantro, tortilla strips, and more.

👩‍🍳 Instructions

Heat the olive oil in a large soup pot over medium-high heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and fragrant.
Pour in the chicken broth, then add the Ro-tel tomatoes with their juices, black beans, corn, chopped red bell pepper, chili powder, garlic powder, cumin, and smoked paprika. Stir everything together.
Raise the heat and bring the mixture to a boil. Once boiling, reduce the heat and allow the soup to simmer uncovered for about 5 minutes. While it simmers, prepare any toppings you plan to use.
Cut the softened cream cheese into smaller chunks and stir it into the soup. Continue stirring until it fully melts and blends smoothly into the broth.
Add the shredded chicken and let the soup cook for another 5–7 minutes, just until the chicken is heated through.
Taste and season with salt and pepper as needed. Ladle into bowls and top as desired before serving.

📝 Notes

Make sure the cream cheese is very soft so it incorporates easily. Let it sit at room temperature before starting, or microwave in short 20–30 second bursts until very soft.
For a lower-sodium option, use reduced-salt chicken broth.
If Ro-tel isn’t available, substitute regular diced tomatoes and add one or two small (4 oz) cans of diced green chilies for similar flavor.
Serves 4–6, depending on portion sizes and toppings.
Check the full blog post for Crockpot and Instant Pot instructions.