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Tex Mex Chicken Taco Soup Recipe

Tex Mex Chicken Taco Soup

Course Chicken, Main Course, Soup
Cuisine American, Mexican Inspired
Keyword tex-mex-chicken-taco-soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 322kcal
Author Melissa Sperka


  • 1 medium sweet onion diced
  • 1 medium poblano and jalapeno pepper seeded and diced
  • olive oil
  • 4 clove garlic minced
  • 3 15 oz cans white cannellini beans
  • 1 cup chunky salsa [Use mild,medium or hot, your preference]
  • 1 16 oz can low sodium chicken broth plus additional as needed to thin
  • 1 11 oz can Mexicorn
  • 3 tablespoon taco seasoning
  • 1 tablespoon ground cumin
  • 1 teaspoon salt adjust to taste
  • 1 teaspoon ground ancho chili
  • ½ teaspoon oregano
  • ¼ teaspoon black pepper
  • 1 lime juiced
  • 3 cup roasted or rotisserie chicken chopped
  • 3 oz cream cheese softened
  • 2 tablespoon chopped cilantro
  • Assorted toppings: Shredded cheese queso fresco, tortilla chips, chopped green onion, sour cream


  • In a large pot over medium-high heat, saute the diced onion and peppers in a few drizzles of olive oil. Cook for 5 minutes until they are beginning to soften and brown. Add the minced garlic and cook for 1 minute until fragrant.
  • Add the cannelini beans, chicken broth, mexi-corn and seasonings. Bring to a boil.
  • Cover then lower the heat to medium and simmer for 20-25 minutes until the beans are tender.
  • Add the lime juice, chopped chicken, cream cheese and chopped cilantro. Cook for another 5 minutes or until the cream cheese has melted and the chicken is heated through.
  • Serve with your favorite taco toppings.


Serving: 1serving | Calories: 322kcal | Carbohydrates: 43g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 1226mg | Potassium: 292mg | Fiber: 10g | Sugar: 4g | Vitamin A: 425IU | Vitamin C: 9mg | Calcium: 76mg | Iron: 1mg