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Creamy Chicken Taco Soup

Creamy Chicken Taco Soup

Cook time 30 minutes
Ready in 30 minutes
Makes Makes 6-8 servings


  • 1 teaspoon extra virgin olive oil
  • 1 cup diced onion
  • 1 clove garlic, minced
  • 3-4 tablespoons taco seasoning (1 packet)
  • 2 (15.5 ounce) cans diced tomatoes with chiles
  • 2 cups chicken stock (or broth)
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 3 cups diced, cooked chicken breast
  • 1/2 cup heavy cream
  • Salt to taste


1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 1-2 minutes, or until the onion becomes translucent.
2. Add the taco seasoning, diced tomatoes, chicken stock, black beans, and pinto beans to the pot. Increase heat to medium-high and bring to a boil. Add the chicken breast and reduce heat to medium.
3. Cook for 10 minutes. Add the heavy cream and cook until back to serving temperature. Add salt to taste.


Use more taco seasoning for a spicier soup. Garnish with cilantro, sour cream, cheese and jalapeño slices.
Recipe by Jenny Bullistron of