This Creamy Taco Soup is one of those quick, comforting meals that comes together fast, but still delivers big, bold flavor. It’s rich, slightly spicy, and packed with everything you love about taco night in a cozy bowl. Perfect for busy weeknights, this easy taco soup is done in under 30 minutes, and tastes like it simmered all day.
Why You Will Love This Creamy Taco Soup Recipe
- Quick and easy taco soup – This taco soup is ready in under 30 minutes, making it perfect for busy weeknights or last-minute dinners.
- Creamy and flavorful soup – The whipped cream cheese creates a rich, velvety texture, without being heavy.
- Taco Tuesday favorite – This Creamy Taco Soup Recipe is a fun twist on traditional tacos.
- One pot dinner – Minimal cleanup and simple ingredients make this a go-to meal.
- Hearty and satisfying – Loaded with chicken, beans, and rice for a complete meal in one bowl.
- Customizable toppings – Make it your own with shredded cheese, sour cream, crispy tortilla strips, jalapeños, diced avocado, and more.
- Meal prep friendly – Leftovers reheat beautifully for lunch or dinner.
Ingredient Substitutions
- Rotisserie chicken: Swap with cooked shredded chicken breast, thighs, or even ground beef or turkey.
- Zatarain’s Taco Rice: Substitute with plain rice + extra taco seasoning.
- Whipped cream cheese: Use block cream cheese (softened), or heavy cream for a lighter texture.
- Black beans: Pinto beans or kidney beans work well.
- Goya sofrito: Substitute with a mix of sautéed onion, garlic, bell pepper, and cilantro.
- Rotel tomatoes: Use diced tomatoes + green chilies or plain diced tomatoes.
- Jalapeño: Omit for less heat, or substitute with green bell pepper.
- Chicken stock: Vegetable broth works, if needed.
How to Prepare Creamy Taco Soup
- Heat the olive oil in a large soup pot over medium heat.
- Add the diced jalapeño and sauté for a few minutes, until slightly softened.
- Stir in the minced onion and garlic. Add 2 tablespoons of taco seasoning and sauté for a few more minutes until fragrant.
- Add the box of taco rice and let it toast for a couple of minutes.
- Stir in the Rotel tomatoes and whipped cream cheese.
- Add the sofrito, chicken stock, and lime juice, whisking until smooth and combined.
- Stir in the shredded chicken and black beans.
- Bring the soup close to a boil, then reduce heat. Cover and simmer for 12–15 minutes, stirring occasionally to prevent sticking, until the rice is fully cooked.
- Finish by stirring in the fresh cilantro.
- Ladle into bowls and top with your favorite toppings.
How to Serve and Store
- Serve this creamy taco soup piping hot with tortilla chips, warm flour tortillas, or cornbread Add extra toppings for texture and flavor contrast.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat on the stovetop or microwave, adding a splash of broth.
- Freeze, without toppings, for up to 2 months.
Yes, it reheats really well. You may need to add a little broth when reheating since the rice will absorb liquid.
It has a mild kick from the jalapeño and Rotel. Adjust by adding more or less jalapeño.
Yes, but add the rice later so it doesn’t overcook.
Absolutely! Any cooked shredded chicken works great in this taco soup recipe.
Add extra chicken stock to loosen it up to your desired consistency.
Yes, but it won’t be as creamy. You can substitute with heavy cream or half and half.
More Taco Tuesday Recipes to Love
This Creamy Taco Soup Recipe is the ultimate quick and easy dinner packed with bold taco flavor, tender chicken, beans, and rice in a rich, creamy broth. It’s perfect for Taco Tuesday or any busy weeknight when you want something comforting, hearty, and ready in under 30 minutes.
Print
Creamy Taco Soup
- Total Time: 25 minutes
- Yield: 8 servings 1x
Description
This Creamy Taco Soup recipe made in under 30 minutes with chicken, beans, rice, and bold taco flavors. An easy one pot dinner that’s perfect for Taco Tuesday, or any night of the week.
Ingredients
- 2 tablespoons olive oil
- 1 jalapeño, diced
- 1/2 yellow onion, minced
- 2 garlic cloves, minced
- 2 tablespoons taco seasoning (see below)
- 1 box Zatarain’s Taco Rice
- 1 can Rotel tomatoes
- 8 ounces whipped cream cheese
- 2 tablespoons Goya sofrito
- 5 1/2 cups chicken stock
- 2 cups rotisserie chicken, shredded
- 1 can black beans, rinsed and drained
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, plus more for garnish
Optional toppings: shredded cheese, sour cream, crispy tortilla strips, jalapeños, diced avocado, lime wedges
Homemade Taco Seasoning:
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Heat the olive oil in a large soup pot over medium heat.
- Add the diced jalapeño and sauté for a few minutes, until slightly softened.
- Stir in the minced onion and garlic. Add 2 tablespoons of taco seasoning and sauté for a few more minutes until fragrant.
- Add the box of taco rice and let it toast for a couple of minutes.
- Stir in the Rotel tomatoes and whipped cream cheese.
- Add the sofrito, chicken stock, and lime juice, whisking until smooth and combined.
- Stir in the shredded chicken and black beans.
- Bring the soup close to a boil, then reduce heat. Cover and simmer for 12–15 minutes, stirring occasionally to prevent sticking, until the rice is fully cooked.
- Finish by stirring in the fresh cilantro.
- Ladle into bowls and top with your favorite toppings.
- ENJOY!
Notes
- Only use 2 tablespoons of the taco seasoning. Save the rest for future recipes.
- Stir occasionally while simmering to prevent rice from sticking.
- If using block cream cheese, make sure it’s softened for easy mixing.
- Adjust consistency with additional broth, if needed
- Taste and adjust seasoning before serving.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup, Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: American/Mexican
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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