Name: Creamy Chicken Taco Soup (No Beans)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 yellow or white onion (diced); 1 red bell pepper (diced); 1 teaspoon salt (or to taste); ½ teaspoon black pepper; 1 teaspoon paprika; ¼-½ teaspoon cayenne pepper (depending on spice preference); ½ teaspoon smoked paprika; 1 teaspoon garlic powder; 1 (14.5 ounce) can fire-roasted tomatoes; 1 (10 ounce) can petite diced tomatoes with chilies; 2 cups cooked chicken (shredded or chopped); 3 cups chicken broth; 4 ounces cream cheese (softened and cubed)

When the weather turns chilly, I crave a hearty winter soup that’s quick, easy, and packed with flavor. This creamy chicken taco soup comes together in just 30 minutes with shredded chicken, a rich and spicy broth, and plenty of taco-inspired goodness.

Bowls of chicken taco soup garnished with freshly sliced green onions served with a spoon.

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Ingredients
Instructions
Slow Cooker Taco Soup
Sarah's Top Tips
Serving
Storage & Reheating
Similar Recipes
Recipe
Comments

This creamy chicken taco soup packs in bold flavors with minimal effort. Fire-roasted tomatoes and diced tomatoes with chilies add a smoky kick, while a mix of paprika, smoked paprika, and cayenne gives it just the right amount of heat. The shredded chicken makes it hearty and filling, and the cream cheese melts into the broth for a smooth, velvety texture.

It’s the perfect balance of spice and richness, and I always appreciate how easy it is to make in just one pot. Whether I need a quick weeknight dinner or something warm and cozy, this soup always hits the spot.

This one-pot taco soup means minimal prep and cleanup, making it perfect for busy nights. Whether you’re looking for a cozy meal or just want a twist on classic chicken taco soup, this creamy version is a great choice. If you love taco flavors in a soup, you might also enjoy my instant pot chicken chili, which has similar spices with a rich, creamy broth.

Ingredients

Cooked chicken. I like to use rotisserie chicken, shredded or chopped. Shredded rotisserie chicken makes this recipe quick and easy. If you’re looking for more ways to use up leftover rotisserie chicken, try my buffalo chicken dip.
Red bell pepper. Brings a touch of natural sweetness and a slight crunch that balances the heat and smokiness of the spices.
Spice mix. A blend of paprika, smoked paprika, cayenne, garlic powder, salt, and black pepper gives the soup a deep, smoky, and slightly spicy kick.
Fire-roasted tomatoes. Provide a rich, slightly charred sweetness that adds complexity to the broth.
Diced tomatoes with chilies. Bring a mild heat and extra flavor from the chilies, giving the soup a Tex-Mex feel.
Cream cheese. The key to the soup’s creamy, velvety texture. For a dairy-free option, try blending in white beans to add thickness and creaminess.

See the recipe card below for the remaining ingredients and quantities.

Instructions

Onions, garlic, and diced peppers being sautéed in a large pot.

Step 1: Heat a large pot or Dutch oven over medium heat and add a drizzle of oil. Sauté the onion and red bell pepper for about five minutes, stirring occasionally, until they soften and become fragrant.

Diced tomatoes in a pot with red pepper and onion.

Step 2: Stir in the salt, black pepper, paprika, smoked paprika, cayenne, and garlic powder. Let the spices cook for a minute or two to bring out their flavors. Add the fire-roasted and diced tomatoes with chilies, including their juices, and stir to combine.

Chicken broth and diced tomatoes being poured into the pot, mixing with the sautéed vegetables and spices.

Step 3: Pour in the chicken broth and add the shredded or chopped chicken. Bring the soup to a gentle simmer and cook for 10 minutes.

A pot of creamy chicken taco soup simmering on the stovetop.

Step 4: Cut the cream cheese into small cubes and add it to the pot. Stir frequently until it melts completely, creating a smooth and creamy texture. Taste and adjust the seasoning as needed. Serve warm with toppings like shredded cheese, sour cream, avocado, fresh cilantro, or tortilla chips.

Slow Cooker Taco Soup

In the slow cooker, I add everything except cream cheese and cook on low for 6–8 hours or high for 3–4 hours. Stirring in the cream cheese at the end keeps it smooth and creamy.

Sarah's Top Tips

If the soup is too thin, let it simmer longer to reduce the liquid. A splash of cream, a cornstarch slurry, or blending a portion of the soup also helps thicken it.
To keep the cream cheese from clumping, I soften it first and cut it into cubes before stirring it in. Adding it off the heat and stirring constantly helps it melt smoothly.
Lowering the heat before adding dairy prevents curdling. I also use room-temperature cream cheese to keep the texture creamy.
For more flavor, make sure to season well, use fire-roasted tomatoes, and taste before serving to adjust salt and spice levels.
Shredded chicken stays juicier than large chunks. If using pre-cooked chicken, I add it at the end to keep it tender.
For a milder soup, I use less cayenne and swap in mild diced tomatoes. When I want extra heat, I add more cayenne, diced chilies, or a splash of hot sauce.

A white bowl of creamy chicken taco soup, each bowl topped with green onions, shredded cheese, and a side of tortilla chips.

Serving

I love topping this creamy chicken taco soup with fresh avocado, chopped scallions, and a sprinkle of shredded cheese for extra flavor. A dollop of sour cream or Greek yogurt adds more creaminess, while lime wedges brighten up each bite. For some crunch, tortilla strips or sliced jalapeños are the perfect finishing touch.

This soup pairs perfectly with jalapeño cheddar cornbread, which adds a touch of sweetness and spice to every bite.

Storage & Reheating

This soup stores well in an airtight container in the fridge for 3–4 days. When reheating, I take it slow since dairy can sometimes separate. Warming it gently on the stovetop over low heat while stirring helps bring it back to a smooth consistency.

I don't recommend freezing this soup as the cream cheese can separate and become grainy in the freezer. If you want to freeze for later, store without the cream cheese in a freezer-safe container for up to 4 months. Defrost overnight in the refrigerator. While this soup isn’t ideal for freezing due to the cream cheese, my Instant Pot stuffed pepper soup is a great freezer-friendly alternative.