Quick Rotisserie Chicken Taco Soup
INGREDIENTS
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 4 cups/600 grams rotisserie chicken, roughly chopped
- 2 cups corn, drained, or frozen thawed
- 2 cups diced tomatoes with green chiles
- 1 1/4 cups/260 grams black beans, drained and rinsed
- 3 cups chicken broth
- 8 ounces/225 grams cream cheese, cubed and softened
- Seasoning:
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- For finishing, optional:
- 1 cup cheddar cheese, shredded
- 1 cup crushed tortilla chips
- 1/4 cup green onion, chopped
- 2 limes, cut into wedges
INSTRUCTIONS
- Heat the olive oil in a large pot over medium heat. Add the diced onion and bell peppers and cook, stirring occasionally, until softened, about 3 minutes. Stir in the minced garlic and cook 30 to 60 seconds more until fragrant.
- Add the corn, diced tomatoes with chiles, black beans if using, and chicken broth and bring just to a simmer. Reduce the heat to medium-low and stir in the cream cheese until it melts and the broth becomes smooth and slightly thickened.
- Add the chopped rotisserie chicken. Sprinkle in the chili powder, onion powder, garlic powder, cumin, smoked paprika, and seasoned salt. Stir to combine, reduce heat to low, and simmer gently for 5 minutes so the chicken breaks down slightly and flavors meld.
- Taste and adjust seasoning. If the soup is too thick, loosen with up to 1/2 cup additional broth. Ladle into bowls and finish with cheddar, crushed tortilla chips, cilantro, and lime wedges as desired.
FAQ
Can I make this chicken taco soup ahead of time?
This chicken taco soup can be made ahead of time and stored in the refrigerator for up to three days. Prepare the soup fully and let it cool to room temperature before transferring it to an airtight container. When ready to serve, reheat gently over medium heat, stirring occasionally to maintain the creamy texture. If the soup thickens during storage, add a splash of chicken broth or water to loosen it. You can also freeze chicken taco soup for up to three months, thawing it overnight in the refrigerator before reheating.
Can I make a low-carb version of this soup?
You can make chicken taco soup lower in carbs by omitting the corn and using fewer beans or skipping them entirely. You can add extra vegetables like zucchini, cauliflower, or bell peppers for bulk and fiber without extra carbohydrates. The creamy base from cream cheese remains unchanged and provides richness. Adjust seasoning with chili powder, cumin, and smoked paprika to maintain bold flavor.
How can I make the soup spicier?
Increase the amount of chili powder or smoked paprika in the seasoning mix. You can also add a pinch of cayenne pepper, chopped jalapeños, or a few dashes of hot sauce to intensify the heat. Roasted green chiles can provide additional spiciness and depth of flavor. Adjust the spice gradually and taste as you go to reach your preferred heat level.
Can I make this chicken taco soup dairy-free?
Use cashew cream, coconut cream, or vegan cream cheese to maintain a smooth, creamy texture. Ensure that any toppings, such as shredded cheddar, are substituted with vegan cheese or omitted entirely. The soup base, including rotisserie chicken, beans, corn, and tomatoes, remains unchanged.
What can I serve with chicken taco soup?
Crushed tortilla chips or cornbread provide crunch and texture, while shredded cheddar or vegan cheese adds creaminess. Fresh cilantro, diced avocado, lime wedges, and sliced jalapeños enhance flavor and visual appeal. For a more filling meal, serve with warm tortillas, rice, or a simple green salad.
Can I make this chicken taco soup in a slow cooker?
Start by placing the diced onions, red and green bell peppers, corn, diced tomatoes with green chiles, black beans, and chicken broth into the slow cooker. Add shredded rotisserie chicken and seasonings such as chili powder, cumin, smoked paprika, onion powder, garlic powder, and salt. Cook on low for 4 to 6 hours or on high for 2 to 3 hours. Stir in cream cheese near the end until fully melted and smooth.
What is the best way to thicken chicken taco soup?
Simmer it uncovered for a few extra minutes, allowing excess liquid to evaporate naturally. Stir in additional cream cheese or Greek yogurt for a creamier, thicker consistency. Another option is to mash a small portion of the black beans and stir them back into the soup. Cornstarch slurry—1 teaspoon cornstarch mixed with 1 tablespoon cold water—can also be added gradually while simmering. Adjust carefully to avoid over-thickening.
