Fast & Easy Chicken Taco Soup Recipe

I couldn’t decide what to make for dinner the other night and realized I had all the ingredients on hand for a fast and easy chicken taco soup. As many of you know, I don’t usually cook with a recipe—I just add with love! This soup turned out so flavorful and filling, perfect for a busy evening. It’s a great recipe to make in the crockpot, but you could also whip it up just as easily in a large pot on the stovetop for a quicker option. Plus, the leftovers are just as delicious the next day!

Ingredients:

• 1 onion, diced

• 2 tbsp crushed garlic

• ½ stick of butter

• 1 box chicken stock (32 oz)

• ½ cup heavy whipping cream (optional: substitute milk or cream cheese)

• 1 can black beans, drained and rinsed

• 1 small bag frozen corn (or 1 can corn, drained, could also use canned cream style corn)

• 1 large can diced tomatoes (about 28 oz)

• 1 can Rotel (diced tomatoes with green chilies)

• 1 package taco seasoning

• 1 package ranch dip mix

• 1 small can chopped jalapeños (optional, adjust to taste)

• 2 cans premium chicken breast, drained (or use rotisserie chicken, deboned or cooked chicken, shredded)

• ½ lb Velveeta cheese, cut into cubes

• Salt and Pepper to taste

Optional Toppings:

• Sour cream

• Salsa

• Tortilla chips

• chopped scallions

• taco sauce

• shredded cheese

• Pico de Gallo

• crispy tortilla strips

Instructions:

1. Start with the sauté: Begin by dicing the onion and sautéing it in a skillet with the butter and crushed garlic over medium heat. Cook until the onions are soft and translucent, about 5 minutes.

2. Assemble the soup base: While the onions are sautéing, add the chicken stock, heavy whipping cream (or your choice of milk or cream cheese), black beans, corn, diced tomatoes, Rotel, taco seasoning, ranch dip mix, and chopped jalapeños (if using) into your crockpot.

3. Add the chicken: Stir in the canned chicken, cooked or rotisserie chicken, breaking it up into bite-sized pieces or shredding.

4. Finish sautéing: Once your onions are ready, transfer them from the skillet to the crockpot. Stir everything together.

5. Melt in the cheese: Toward the end of cooking, add the Velveeta cheese. Allow it to melt fully, stirring occasionally to make sure it’s well combined.

6. Simmer and season: Let the soup simmer on low heat for a few hours, giving the flavors time to meld together. Add salt and pepper to taste before serving.

7. Serve and enjoy: When you’re ready to serve, top each bowl with a dollop of sour cream, a spoonful of salsa, and a side of tortilla chips for dipping. The toppings really make the dish!

Pro tip: This recipe is incredibly versatile. Feel free to use fresh chicken or rotisserie chicken instead of canned for a richer flavor. You can also adjust the ingredients based on what you have on hand – canned corn, cream-style corn, or even swapping out the Velveeta for shredded cheese are all great options!

 Thank you so much for reading my blog! PLease leave a comment if you try this recipe or if you have any suggestions!

Love, Tracy