Chicken Taco Soup Recipe

Name: Chicken Taco Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoons olive oil; 1 small onion (, diced); 3 cloves garlic (, minced); 1 green bell pepper (, diced); 3 cups low sodium chicken broth; 1 (10 ounce) can diced tomatoes with green chiles; 1 ounce packet taco seasoning mix (, (2 tablespoons)); 1 pound boneless skinless chicken breasts; 8 ounces cream cheese (, softened); salt and black pepper (, to taste)

by Easy Low CarbNov 5, 2026

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Make a cozy bowl of comfort with this easy Chicken Taco Soup Recipe! Tender chicken, zesty taco flavors, and cream cheese create a rich, creamy soup that’s hearty and flavorful with just 10 minute prep.

Serve with salsa chicken or ground turkey tacos for a tasty southwest inspired feast.

Holly’s Recipe Highlights: Chicken Taco Soup Recipe

Why Make It: Everything cooks in one pot, allowing the chicken to soak up the zesty broth while keeping prep and cleanup to a minimum.
Flavor: Low carb chicken taco soup is packed with warm, zesty spices and tangy tomato flavor with just the right amount of kick.
Skill Level: Easy enough for beginners, with simple simmering and shredding and no browning or complicated prep required.
Meal Prep: Double this easy chicken taco soup for quick and simple meals all week long.

Total Time: 35 Mins Servings: 4 Cooking Method: Stovetop

Ingredient Notes

ingredients to make chicken taco soup labeled: chicken broth, olive oil, cream cheese, bell pepper, taco seasoning, onion, chicken breasts, garlic, and diced tomatoes with green chilis.

Green Bell Pepper: Adds a mild, savory flavor that complements the taco seasoning. You can use red or yellow bell peppers that would bring a more naturally sweet flavor to the soup.
Diced Tomatoes With Green Chiles: Add the tomatoes and all their juices for extra flavor and a zesty kick. Choose a mild variety if you prefer less heat.
Taco Seasoning: Adds bold, savory flavor with a blend of Mexican-inspired spices. Be sure to check labels for added starch, sugar, and salt, or make your own.
Chicken Breasts: Choose similar sized chicken breasts so they cook evenly. Boneless, skinless chicken thighs are also a good option. Check that the chicken reaches an internal temperature of 165°F (74°C) before shredding.
Cream Cheese: Use softened block cream cheese for a rich, creamy texture that blends smoothly into the broth. Reduced-fat cream cheese can work, but it may result in a thinner, less velvety finish.

Variations

Use mild diced tomatoes with green chiles and mild taco seasoning to keep the heat low while preserving the flavor.
For more kick add diced jalapeño with the bell pepper or stir in hot sauce just before serving.
Up the nutritional value by adding diced zucchini while simmering, or stir in fresh spinach at the end.
You can use shredded pre-cooked chicken, instead of raw chicken, once the vegetables are tender. Simmer until heated through.
Greek yogurt, sour cream, or a little half-and-half can be used in place of cream cheese for a thinner texture.
The soup is delicious on it’s own, or you can use avocado, cheddar, cilantro, sour cream, fresh avocado salsa, or sliced olives for tasty variety. Low-carb tortillas, cut into strips and baked, make a fun and crispy topping.

chicken broth being poured into a pot with ingredients to make chicken taco soup.

a chicken breast being added to a pot of chicken taco soup mixture.

chicken taco soup mixture being pureed with cream cheese.

cream cheese mixture being added to a pot of Chicken Taco Soup.

How to Make Chicken Taco Soup

Sauté the vegetables, then add broth, tomatoes, and taco seasoning.
Simmer the chicken, then remove and shred (full recipe below).
Blend cream cheese with some broth, stir it into the soup, and return the chicken.

Alternate Cooking Methods

In the Crockpot:
1. Add all ingredients (except cream cheese) to the slow cooker, cover and cook on high for 2 to 3 hours.
2. Remove chicken, shred, and return to the crock pot.
3. Blend cream cheese with 1 cup of hot soup then stir into the soup.
In the Instant Pot:
1. Saute chicken and onion in oil until brown.
2. Cancel heat, remove chicken, then add some broth and scrape bottom of pan.
3. Add chicken back to pot, along with remaining ingredients (except cream cheese). Seal and cook on high pressure for 20 minutes.
4. Release pressure, remove the chicken, shred, and return to the pot.
5. Blend 1 cup of broth and cream cheese until smooth, then whisk into soup.

Tips for Creamy Taco Soup

Dice the bell pepper into small, even pieces so it softens evenly as it simmers.
Simmer broth gently so the chicken stays tender.
It is easier to shred the chicken while it’s warm. You can use two forks or a hand mixer t shred.
Blend softened cream cheese with a bit of the soup broth.
Use a blender approved for hot liquids and follow its venting instructions for safety. Avoid sealed personal blender cups.
You can create a thinner soup by adding extra broth.
Taste first before adding salt, since seasoning mixes can be salty on their own.

Chicken taco soup in a pot with a sliced jalapeno on top.

Save Some Soup for Later

Allow soup to cool before storing in an airtight container, or covered with plastic wrap.
Refrigerate for up to 4 days, or freeze leftovers in freezer safe containers for up to 6 weeks. Thaw overnight in the refrigerator, just be aware cream cheese can separate a bit after freezing.
You can reheat over low heat on the stovetop, stirring often. Add a splash of broth if needed. Whisk while reheating to help bring the broth together.