Creamy Chicken Taco Soup Recipe – Easy Dinner Recipe

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This creamy Chicken Taco Soup is an easy, flavorful recipe that’s perfect for a chilly day! We’re talkin’ SERIOUS comfort food.

taco chicken soup in a blue bowl with a spoonful lifted up to show texture

Creamy Chicken Taco Soup

This chicken soup has a creamy southwest twist… It’s loaded up with salsa, sour cream, beans, and toppings… You can customize the spice level with the salsa you use, and it only takes 30 minutes of cooking time for a quick dinner… Better yet, the pickiest kids finish their bowls!

This delicious soup is thick, and I use me secret ingredient to make it that way… Three tablespoons of Jiffy Cornbread mix! Just whisk it in and give it 2 minutes. Jiffy cornbread mix thickens this chicken soup perfectly and adds a hint of sweetness.

Garnish with your favorite toppings and serve warm with moist cornbread, easy dinner rolls, or tortilla chips!

Creamy chicken taco soup recipe. Garnished with shredded cheese, cilantro, green onions and sour cream. served in white bowl on blue plate with text

Garnish and serve warm with a side or cornbread, grandmas’ dinner rolls or easy corn chips!

Ingredients

It doesn’t take a ton on ingredients to make a tasty easy chicken taco soup recipe… And even less when you use salsa as an ingredient!

taco chicken soup main ingredients chicken breast, black beans, canned corn, sour cream, salsa, chicken broth, cheese, cumin, onion, garlic, poblano pepper, cilantro, green onion
  • Chicken breast: Diced chicken breast. This delicious recipe makes 6 servings and you only need 1 chicken breast, diced… Makes it very budget friendly!
  • Garlic & Onion: One medium onion, diced. And 2 cloves of garlic, minced.
  • Poblano Pepper (or Green Pepper): I love the flavor that poblano peppers add… If you don’t have a Poblano pepper you can also use a small bell pepper.
  • Avocado Oil: I use 2 tablespoons avocado oil to cook the diced chicken, onion and garlic. If you don’t have avocado oil, use olive oil.
  • Chicken Stock or Broth: I use 1 1/2 cups chicken stock for the base of this recipe.
  • Chunky Salsa: 1 cup of chunky salsa makes a great flavor to this soup! If you want mild soup, use mild salsa, if you like medium heat, use medium salsa. And, of course, if you want a spicy chicken taco soup, use a hot salsa;)
  • Canned Sweet Corn and Black Beans: After adding the salsa, add 1 cup of drained black beans, and 1 cup of drained canned corn. These two ingredients really bulk up your chicken taco soup and make it satisfying!
  • Sour Cream: After your chicken and veggies are soft, whisk in 1 cup of sour cream… This really gives chicken taco soup a comforting creamy base!  If you don’t have sour cream, you can use heavy cream instead.
  • Secret Ingredient: My secret ingredients is the Jiffy Cornbread mix. Just a couple minutes before serving, but after adding the sour cream, whisk in 3 tablespoons jiffy cornbread mix. This thickens the soup beautifully!
  • Spices: Cumin Salt & Pepper – The only spiced this soup needs are 1 teaspoon ground cumin, and salt and pepper to taste!
  • Garnish with your favorite toppings: 1 cup of cheddar cheese, green onions, a couple tablespoons of fresh cilantro, a squeeze of lime juice, and more sour cream to garnish bowls!

How To Make Creamy Chicken Taco Soup

Drizzle 2 tablespoons avocado oil to a large pot, or Dutch oven, over over medium-high heat.

Add chopped chicken, and cook for 5 minutes till almost cooked through.

Next, add chopped onions, chopped poblano pepper, and minced garlic and sauté for 3-5 minutes till soft.

Add low sodium chicken broth, salsa, drained beans and corn, and stir till well combined.

Cover your pot with the lid, reduce temperature to low heat, and let it simmer for 10 more minutes.

Then whisk in your cumin and sour cream till smooth.

Add 3 tablespoons jiffy cornbread mix and whisk till well combined.

Simmer on low for 3-5 more minutes on low as the cornbread mix thickens your soup!

Garnish with grated cheddar cheese, chopped cilantro, chopped green onions and a dollop of sour cream!

Serve warm with a side of Moist cornbread, grandmas’ easy dinner rolls, or tortilla chips!

Store leftovers in an airtight container in the fridge to enjoy the next day, or for up to 5 days in the fridge.

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If you make this recipe, I’d really appreciate a star rating on the recipe card, or a review in the comments below;) Thank YOU!

taco chicken soup in a blue bowl with a spoonful lifted up to show texture

Creamy Chicken Taco Soup Recipe

This easy recipe makes a satisfying creamy chicken taco soup that warms you up on a chili day, and even the pickiest eaters love!
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Course: From Scratch Recipes
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 365kcal

Ingredients

  • 1 large chicken breast diced
  • 3 cloves Garlic minced
  • 1 medium Onion diced
  • 1 medium Poblano Pepper chopped small
  • 2 tablespoons Avocado Oil
  • 1 1/2 cup Chicken Stock or Broth
  • 1 cup Chunky Salsa: use what ever spice level you like
  • 1 cup Corn canned – canned and drained
  • 1 cup Black Beans canned and drained
  • 1 cup Sour Cream
  • 3 tablespoons dry jiffy cornbread mix.
  • 1 teaspoon Cumin ground
  • Salt & Pepper to taste.
  • Garnishes: 1 cup of cheddar cheese shredded
  • 3 green onions chopped
  • 2 tablespoons cilantro chopped
  • More sour cream!

Instructions

  • Drizzle 2 tablespoons avocado oil to a large pot, or Dutch oven, over medium-heat.
  • Add chopped chicken, and cook for 5 minutes till almost cooked through.
  • Next, add chopped onions, chopped poblano pepper, and minced garlic and sauté for 3-5 minutes till soft.
  • Add chicken broth, salsa, drained beans and corn, and stir till well combined.
  • Cover your pot with the lid, reduce temperature to medium-low heat, and let it simmer for 10 more minutes.
  • Then use a whisk to incorporate the cumin and sour cream till smooth.
  • Add 3 tablespoons jiffy cornbread mix and use a whisk to incorporate it till well combined.
  • Simmer on low heat for 3-5 more minutes on low as the cornbread mix thickens your soup!
  • Garnish individual bowls of soup with grated cheddar cheese, chopped cilantro, chopped green onions and a dollop of sour cream!
  • Serve warm with a side of Moist cornbread, grandmas' easy dinner rolls, or corn chips!

Notes

Adjust the heat with the salsa you use: If you want mild soup, use mild salsa, if you like medium heat, use medium salsa, if you like spicy, use a hot salsa;)
If you don't have a poblano pepper use a bell pepper.
This recipe is very customizable, You can use the rest of the beans and corn in your cans to your soup if you'd like.
Store leftover soup in a airtight container in the fridge for up to 5 days.

Nutrition

Serving: 1g | Calories: 365kcal | Carbohydrates: 25g | Protein: 18g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Cholesterol: 63mg | Sodium: 613mg | Fiber: 4g | Sugar: 7g

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