Chicken Taco Soup Easy To Make

If you love Tex-Mex soups, also try our taco soup recipe made with ground beef and our buffalo chicken tacos. If you’ve spent time on my blog, you know I’m all about bold Mexican flavors AND that I have a serious soup obsession. So when it comes to deciding between a taco night or a comforting bowl of soup, why not enjoy the best of both worlds? Enter my beloved creamy chicken taco soup. Let me show you how to create this fusion of hearty chicken soup and vibrant tacos that will have everyone coming back for seconds – plus, there is only five minutes of prep time!

Storing taco chicken soup

If you’re lucky enough to have leftover taco chicken soup, let it cool to room temperature before transferring it to storage containers. Ensure your container is airtight, then transfer it to the fridge for up to four days. Reheat on the stovetop or in the microwave. And the flavorful broth is really incredible thanks to poaching the chicken breasts in the stock, those amazing fire-roasted tomatoes, and some delicious cream cheese. It all comes together to make a soup you’ll be dreaming of for days!

Switch up the beans. White beans or kidney beans work great, too. Use ground chicken and cook it with the onion and garlic. Make it spicy by adding chili flakes. Omit the cream cheese for a non-creamy version. Or make it extra creamy by adding a cup of grated cheddar cheese. Use leftover cooked chicken or rotisserie chicken.

Sour cream (works to dial down the heat) Cilantro A little lime juice Grated cheddar cheese Tortilla chips Avocado Sliced jalapeños

Easy Guacamole with corn chips Mexican Pasta Salad Mexican Food Truck Nacho Fries Sweet Potato Nachos Spicy Mexican Rice

And don’t forget to make yourself a fizzy lime margarita!

Can I freeze chicken taco soup?

Yes! This soup freezes very well. Let it cool completely before transferring it to freezer-safe bags. We’ve found that the best way to store soup is in these reusable Stasher freezer bags.