Can I make this taco soup ahead of time?

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.

Can I make this in a slow cooker?

Yes, but add the rice later so it doesn’t overcook.

Can I use leftover chicken?

Absolutely! Any cooked shredded chicken works great in this taco soup recipe.

What if my soup is too thick?

Add extra chicken stock to loosen it up to your desired consistency.

Can I make it without cream cheese?

Yes, but it won’t be as creamy. You can substitute with heavy cream or half and half.

Creamy Taco Soup | Charlotte Fashion Plate

Name: Creamy Taco Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American/Mexican
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; 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

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

Scale

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

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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