Chicken Taco Soup

This Chicken Taco Soup is proof that one pot of soup can do a LOT. I made it hearty enough to feed a crowd with 10 big servings and easy enough to pull together in about an hour! Every bowl is loaded with tender shredded chicken, soft beans, sweet corn, and peppers for tons of color and texture. Stir in cream cheese, cilantro, and lime at the end, and the whole pot turns creamy, bright, and full of taco-night flavor. One taste and I’m sure you’ll come back to this easy chicken taco soup again and again!

Creamy Chicken Taco Soup Recipe

I like to poll the audience on our Instagram from time to time to see if you have any requests, and the last time I did it, I saw a lot of people wanting more soups, easy chicken recipes, and meals that freeze well. And boy, do I have a delicious feast for you! This chicken taco soup is my answer to all of that in one easy recipe!

This recipe is a little different from our classic taco soup, which has a ground beef base and a brothy tomato finish. This version instead takes inspo from chicken tacos and has juicy shredded chicken, two kinds of canned beans, sweet corn, and tomatoes with chilies. Then I stir in cream cheese until the broth turns creamy and tangy without feeling heavy. I also cook the chicken right in the broth so it soaks up all that Tex-Mex flavor, then shred it and add it back at the end so every bite stays tender. This taco chicken soup is great for meal prepping, too! My family will happily enjoy the leftovers of this soup all week long!

Recipe Success Tips

1. My chicken breasts were pretty huge, so I only needed two for the whole batch. They were just shy of 2 lbs total. You can also use boneless chicken thighs, or bone-in breasts or thighs. Cook the chicken to 165°F and remove the bones when shredding.
2. Drain and rinse the beans and corn. This helps rinse away extra sodium and keeps the broth from getting too salty! You can always season to taste at the end if needed.
3. Whisk in the cream cheese until combined. It may look speckled or a little lumpy at first. Just keep whisking and it’ll smooth out as it melts. Room temp cream cheese will mix in a little easier (but cold from the fridge works too!)
4. Make it dairy-free. You can use a plant-based cream cheese, or leave the cream cheese out altogether for a non-creamy chicken taco soup.
5. Use shredded chicken for a shortcut. Pre-cooked shredded chicken will work here, but you’ll lose a little flavor because you’re not cooking the chicken directly in the broth. Sauté the onion and bell pepper, add the taco seasoning, and then add the broth, tomatoes, beans, and corn, and simmer until the veggies are tender. Stir in the shredded chicken at the end to warm it through.
6. Add your favorite chicken taco toppings. Try sour cream, jalapeño slices, pickled red onions, avocado, shredded cheese (I’d go for a Mexican cheese blend if you’ve got it), or crushed tortilla chips. Don’t forget to use the remaining lime half for squeezing over each bowl, either!

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Chicken Taco Soup

This easy Chicken Taco Soup recipe is hearty, creamy, and packed with tender chicken, beans, corn, and toppings for an easy family dinner!

Course Soup

Cuisine American, Mexican

Total Cost $14.23 recipe / $1.42 serving

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10 servings (2 cups each)

Calories 262kcal

Author Jess Rice

Equipment

• Large Pot

Ingredients

• 2 chicken breasts about 2 lbs., $4.76*
• 1 packet taco seasoning 1 oz. packet, $0.47**
• 1 Tbsp olive oil $0.19
• 1 yellow onion diced, $0.88
• 1 green bell pepper diced, $0.82
• 6 cups chicken broth $0.76***
• 28 oz. can diced tomatoes with chilies with juices, $2.72****
• 15.5 oz. can pinto beans drained & rinsed, $0.78
• 15.25 oz. can black beans drained & rinsed, $0.78
• 15 oz. can corn drained & rinsed, $0.98
• 4 oz. cream cheese $0.78
• 1 lime $0.50
• 1 Tbsp fresh cilantro minced, $0.16

Instructions

• Gather your ingredients.
• Seed and dice the bell pepper, dice the onion, and roughly chop the cilantro. Cut the lime in half; juice one half and reserve the other half to slice for serving.
• Coat the chicken breasts evenly on all sides with taco seasoning and set aside.
• Heat the olive oil in a large pot over medium-high heat. Add the onion and bell pepper and cook for about 5 minutes, until softened but still with a little bite. They will continue cooking in the soup.
• Push the softened onions and peppers to the side so the bottom of your pot is visible. Sear breasts on both sides for 5 minutes per side, until lightly browned.
• Pour in the chicken broth and canned diced tomatoes with chiles (with juices). Stir well, scraping up any browned bits from the bottom of the pot. Increase the heat to bring the soup to a boil, then reduce to medium and simmer for 30 minutes.
• Add drained and rinsed black beans, pinto beans, and canned corn.
• Continue simmering until the chicken reaches an internal temperature of at least 165°F.
• Remove the chicken from the pot and shred it using two forks. Set aside.
• Add the cream cheese to the soup and whisk until melted and fully incorporated. It may look a little chunky at first, but this is normal and does not mean it has curdled! Keep whisking, and it will smooth out as it melts. For easier mixing, you can whisk the cream cheese with a ladle of hot broth in a separate bowl, then stir it back into the pot.
• Once the cream cheese has dissolved into the broth and the texture of the soup is nice and creamy, add the lime juice, fresh cilantro, and the shredded chicken back. Taste and adjust seasoning as needed. Enjoy!

See how we calculate recipe costs here.

Notes

*I found these gigantic chicken breasts at Walmart for $2.67 per lb. Mine were just shy of 2 lbs. You can also use chicken thighs (boneless or bone-in, remove bone when shredding).

**Taco packet seasoning is an easy way to pack this soup with a ton of flavor. You can also make a homemade taco seasoning if you’ve got a well stocked spice drawer (chili powder, smoked paprika, cumin, cayenne, oregano, salt, and black pepper). Use about 2 Tbsp homemade seasoning to replace the 1 oz. packet.

***We use Better Than Bouillon for its quality and to keep our broth costs low.

****I used Rotel, but any diced tomatoes with chilis will do. I went for mild so I could adjust the spice level on my own, as-needed! I didn’t add any extra spice, but you may want to add more to taste at the end by stirring in some red pepper flakes or cayenne.

Try it in the slow cooker. This recipe uses similar ingredients to our slow cooker chicken tortilla soup, so I’m sure it would work well in the crockpot too! Add everything, minus the cream cheese, cilantro, and lime, to your slow cooker. Cook on high for ~4 hours or low for ~8 hours, or until the chicken is cooked through (165°F internally). Remove and shred the chicken, whisk in the cream cheese until smooth, then stir the chicken back in with the cilantro and lime.

Meal-prep note: This soup stores well in an airtight container in the fridge for 3-4 days. Reheat gently in the microwave or on the stovetop, stirring well. I recommend freezing the soup before adding the cream cheese for the creamiest texture. Stir in the cream cheese after reheating (1 scant Tbsp cream cheese per bowl if reheating individual portions).

Nutrition

Serving: 1serving (2 cups) | Calories: 262kcal | Carbohydrates: 35g | Protein: 19g | Fat: 7g | Sodium: 1021mg | Fiber: 9g

how to make Chicken Taco Soup step-by-step photos

Gather all of your ingredients.

Prep the fresh ingredients: Remove the seeds and dice 1 green bell pepper and dice 1 yellow onion. Roughly chop 1 Tbsp cilantro and set it aside. Cut 1 lime in half, juice one half, and slice the other half into wedges for serving.

Season the chicken: Sprinkle 1 packet of taco seasoning (1 oz.) evenly over 2 chicken breasts, coating all sides. Set the chicken aside while you start the soup base.

Sauté the onion and bell pepper: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Once hot, add the diced onion and bell pepper and cook for about 5 minutes, stirring occasionally, until they start to soften. They should still have a little bite since they’ll keep cooking in the soup.

Sear the chicken: Push the onions and peppers to the side of the pot so you have a clear spot on the bottom. Add the seasoned chicken breasts and sear for about 5 minutes per side, or until the outside is lightly browned. This adds extra flavor to the broth.

Assemble the soup: Pour in 6 cups chicken broth and one 28 oz. can diced tomatoes with chilies (with the juices from the can). Stir well, scraping up any browned bits from the bottom of the pot so all that flavor gets worked into the soup.

Increase the heat and bring the soup to a boil, then reduce the heat to medium and let it simmer for about 30 minutes. The broth should be gently bubbling, not rapidly boiling.

Add the beans and corn: Stir in one 15.5 oz. can pinto beans (drained and rinsed), one 15.25 oz. can black beans (drained and rinsed), and one 15 oz. can corn (drained and rinsed).

Finish the chicken: Continue simmering until the chicken is cooked through and reaches an internal temperature of 165°F.

Shred the chicken: Remove the chicken breasts from the pot and place them on a cutting board or plate. Shred the chicken with two forks, then set it aside.

Add the cream cheese: Add 4 oz. cream cheese to the soup and whisk until it melts into the broth. It may look a little lumpy at first. Just keep whisking, and it will smooth out as the cream cheese warms. You can also whisk the cream cheese with a ladle of the hot soup in a small bowl first, then stir that mixture back into the pot.

Add the chicken back in: Once the broth looks creamy and smooth, stir the shredded chicken back into the soup.

Finish: Add the lime juice and 1 Tbsp minced cilantro. Taste and adjust the seasoning as needed. Serve your chicken taco soup hot with the reserved lime wedges and any toppings you like. Enjoy!

Serving Suggestions

This chicken taco soup recipe already makes a lot, but adding cooked white rice (about ½ cup) to each bowl makes it even more filling for pennies! The rice softens into the broth and gives each spoonful a little extra body. Cilantro lime rice is another good choice if you like your rice on the side instead. For texture, I’ll add air fryer tortilla chips for dipping, crumbling, or chasing the last bits in the bowl, and this avocado tomato salad gives the meal a fresh and cool finish.

Storage & Reheating

Let your chicken taco soup cool, then store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently in the microwave or on the stovetop. Make sure to stir it well to help the cream cheese melt back into the broth if it separates a little.

You can also freeze this soup for up to 3 months, but for the creamiest texture, I recommend freezing it before adding the cream cheese. Cream cheese can sometimes look grainy after freezing and thawing, even though the flavor is still fine. Freeze the cooled soup in individual portions to make reheating easier. If adding the cream cheese fresh per serving, stir in about 1 scant tablespoon cream cheese per serving (2 cups each) until smooth.

Try These Chicken Soup Recipes Next!

• When my family wants something cozy with a little kick, Chicken Enchilada Soup is an easy way to get all those saucy enchilada flavors in one bowl!
• Creamy Chicken and Rice Soup is a from-scratch comfort food favorite with tender chicken, hearty wild rice, fresh vegetables, and a light creamy broth.
• A bowl of this Coconut Turmeric Chicken Soup feels warm and soothing, with a creamy broth that’s perfect for chilly days or anytime you need something cozy.

More Taco-Inspired Recipes

Slow Cooker Chicken Taco Bowls

$11.17 recipe / $1.86 serving

Easy Taco Soup

$11.43 recipe / $1.90 serving

Easy Homemade Taco Dip

$3.98 recipe / $0.40 serving

Taco Pasta

$8.64 recipe / $1.44 serving

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Meatloaf Casserole

There’s truly nothing like a classic meatloaf, and this Meatloaf Casserole turns that comfort food favorite into a full meal in one baking dish! It starts with a tender ground beef meatloaf layer, gets brushed with a sweet-tangy ketchup glaze, and finishes with creamy mashed potatoes and melty cheddar cheese on top. But my favorite part? This recipe is ready in just under an hour, and for less than $10, you can get dinner for 6 on the table! I love this meatloaf casserole as is, but it’s also wonderful served alongside a fresh salad or with a helping of steamed peas, just like my mama always did.

Cheesy Meatloaf Casserole Recipe

I think of this casserole as my extra-cozy shortcut to a full meatloaf dinner. It reminds me of cottage pie because of the creamy mashed potato topping, but the bottom layer is all classic meatloaf: ground beef, breadcrumbs, onion, egg, milk, Worcestershire sauce, and our go-to ketchup-mustard glaze.

Baking the meatloaf layer first keeps the base tender but sliceable, and it also gives the glaze a chance to caramelize slightly before the mashed potatoes and cheddar are added. While it bakes, you can mash the potatoes, wash the prep dishes, and have the kitchen mostly cleaned up before dinner even hits the table, which is my favorite kind of weeknight recipe! By the time it comes out of the oven for the second time, the cheddar is melted into the potatoes, and every slice feels extra hearty and satisfying. YUM.

Jennie Alley from our Nashville Test Kitchen prepping her meatloaf casserole for the oven in March 2026

Recipe Success Tips

1. Use a light hand with the beef. I mix with my hands or a fork and stop as soon as everything is evenly mixed in. The more you handle ground beef, the more its proteins bind together, which can make the meatloaf layer firm and dense instead of tender.
2. Don’t skip the egg, milk, and breadcrumbs! The egg helps bind everything together, while the milk hydrates the breadcrumbs and adds moisture to the meat mix. Chicken or beef broth will also work in place of the milk if that’s what you have on hand!
3. Make the mashed potatoes while the meat layer bakes. This keeps the recipe moving and gives you time to clean up before the casserole goes back into the oven. Mash the potatoes while they’re still warm, and stop once they’re smooth and creamy. Overmixing can make them gluey.
4. Adjust the glaze to your taste. I sometimes swap the ketchup for BBQ sauce for a ketchup-free glaze! As for the mustard, it helps to balance the glaze and is only a subtle flavor. You can leave the mustard out if you prefer.
5. Expect a little shrinkage! The meatloaf layer may pull away from the edges of the dish as it bakes because the beef releases moisture and fat as it cooks. You can carefully drain off some of the fat if you’d like, though I don’t usually bother. When you add the mashed potatoes, just spread them into any gaps around the edges.
6. Let it rest before slicing. I always give this meatloaf casserole about 5 minutes to settle after baking. This helps the juices redistribute, the layers firm up a bit, and the slices come out cleaner.

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Meatloaf Casserole

This easy Meatloaf Casserole recipe gives you classic meatloaf, mashed potatoes, a tangy glaze, and cheddar cheese in one hearty, family-friendly dish!

Course Main Course

Cuisine American

Total Cost $9.36 recipe / $1.56 serving

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 449kcal

Author Jennie Alley

Equipment

• Mixing Bowls
• 8×8” Baking Dish
• Medium Pot

Ingredients

Meatloaf Casserole Filling

• 1 lb. ground beef 80/20 preferred, $6.24*
• ⅓ cup Italian breadcrumbs 37g, $0.11
• 1 large egg $0.14
• ¼ cup whole milk 2 fl oz., $0.07
• ½ small onion finely diced, (¼ cup, 38g) $0.35
• 3 tsp Worcestershire sauce divided, (0.5 oz) $0.05
• ½ tsp garlic powder $0.02
• ¾ tsp salt divided, $0.06
• ½ tsp black pepper divided, (freshly cracked) $0.08

Glaze

• ½ cup ketchup 125g, $0.27
• 1 Tbsp brown sugar 13g, $0.03
• 1 tsp yellow mustard 5g, $0.01

Potato Topping

• 1 lb. russet potatoes peeled and diced, (about 2 potatoes) $0.49**
• 2 Tbsp salted butter 28g, $0.19
• ⅓ cup whole milk 2.7 fl oz., $0.09
• 1 cup cheddar cheese shredded, (56g) $0.92
• 2 green onions thinly sliced, $0.24

Instructions

• Gather and prep your ingredients. Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
• In a medium bowl, combine ground beef, breadcrumbs, egg, milk, diced onion, garlic, 1 tsp Worcestershire, ½ tsp salt, and ¼ tsp black pepper. Mix gently to combine.
• In a small bowl, whisk together ketchup, mustard, brown sugar, and the remaining 2 tsp Worcestershire and set aside.
• Press the meat mixture into the bottom of the baking dish.
• Brush half of the ketchup mixture evenly on top of the meat. Bake uncovered for 25-30 minutes, until the internal temperature reaches 160° F.
• Meanwhile, place diced potatoes in a medium-sized pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer for 12–15 minutes until tender. Drain.
• Mash potatoes with butter, milk, ¼ tsp salt, and ¼ tsp black pepper until smooth and creamy.
• After the first bake, brush the remaining ketchup glaze over the meatloaf.***
• Spread the mashed potatoes over the cooked meatloaf, then sprinkle evenly with shredded cheddar cheese. Return to the oven and bake 10-12 more minutes until the cheese is melted and slightly golden. Optional: broil for 1-2 minutes for a lightly browned top.
• Sprinkle green onion slices over the casserole. Let rest for 5 minutes before slicing.

See how we calculate recipe costs here.

Notes

*I like to use 80/20 ground beef for the price and because it keeps the meatloaf layer flavorful and juicy. Some grease will render during the first bake. You can carefully drain it before adding the second glaze if desired.

**These Russet potatoes are priced by a 5 lb bag. Buying in bulk can save money. Store in a cool, dry place to keep them fresh for several weeks. I don’t recommend storing potatoes in the fridge, since cold temperatures can affect their flavor and texture.

***The meat may shrink slightly during the first bake; this is normal. Gaps can be filled with mashed potato topping for an even layer.

Nutrition

Serving: 1slice | Calories: 449kcal | Carbohydrates: 29g | Protein: 22g | Fat: 27g | Sodium: 839mg | Fiber: 2g

how to make Meatloaf Casserole step-by-step photos

Gather and prepare all of your ingredients. Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.

Make the meatloaf mixture: In a medium bowl, combine 1 lb. ground beef, ⅓ cup Italian breadcrumbs, 1 large egg, ¼ cup whole milk, ½ small finely diced onion, 1 tsp Worcestershire sauce, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Mix gently with your hands or a fork just until everything is combined. Try not to overwork the meat mixture. Overworking ground beef can make it cook up dense instead of tender.

Make the glaze: Now whisk together ½ cup ketchup, 1 Tbsp brown sugar, 1 tsp yellow mustard, and the remaining 2 tsp Worcestershire sauce in a small bowl until smooth and glossy. Set the glaze aside.

Assemble the meat layer: Press the meat mixture evenly into the bottom of the prepared 8×8 baking dish. Make sure it reaches the corners and is level across the top so it cooks evenly.

Add the glaze and bake: Brush half of the ketchup glaze over the meat, spreading it all the way to the edges. Bake uncovered for 25-30 minutes, or until the meatloaf filling reaches an internal temperature of 160°F. The glaze should look darker and slightly tacky on top.

Make the mashed potatoes: Meanwhile, add 1 lb. peeled and diced russet potatoes to a medium pot. Cover with cold water, add a pinch of salt, and bring to a boil. Simmer for 12-15 minutes, or until the potatoes are fork-tender. Drain well so the potato topping doesn’t turn watery.

Mash the drained potatoes with 2 Tbsp salted butter, ⅓ cup whole milk, ¼ tsp salt, and ¼ tsp black pepper until smooth and creamy. I like to mash while the potatoes are still hot and add the milk gradually for the fluffiest potato topping!

Add the final glaze: If the meat has rendered a lot of fat, you can carefully spoon off or drain any excess grease from the dish (if desired). The meat may shrink during baking; this is normal! I just cover the gaps with the mashed potatoes when it’s time to spread them on top. Now brush the remaining ketchup glaze over the meat layer.

Add the mashed potato topping: Spoon the mashed potatoes over the glazed meatloaf filling and gently spread them into an even layer.

Make it cheesy: Now sprinkle 1 cup shredded cheddar cheese evenly over the top.

Melt the cheese: Return the casserole to the oven and bake for 10-12 minutes, or until the cheese is melted, bubbly, and just starting to turn golden in spots. For a more browned top, broil for 1-2 minutes, watching closely so the cheese doesn’t burn.

Finish and serve: Sprinkle 2 thinly sliced green onions over the top. Let the casserole rest for 5 minutes before slicing so the layers can settle and hold together better. Enjoy!

Serving Suggestions

This meatloaf casserole is already meat and potatoes in one cozy dish, so I usually add something green and call it a day! I especially love peas or sautéed green beans with this for a super easy, weeknight-friendly dinner. A simple green salad and homemade dinner rolls are easy additions that keep the meal classic and comforting. For a little extra flavor, I sometimes make some brown gravy or drizzle a bit more ketchup over the top before serving. I also add roasted cauliflower or air fryer carrots when I want another warm veggie on the table.

Storage & Reheating

This meatloaf casserole stores well for meal prep! Cover leftovers tightly with plastic wrap or transfer them to an airtight container and refrigerate for up to 3-4 days. To freeze, portion the casserole into individual servings or keep it whole in a freezer-safe dish. Wrap it tightly with plastic wrap and foil, then freeze for up to 2-3 months. Thaw overnight in the fridge before reheating. Just keep in mind that mashed potatoes can turn a little grainy after freezing, so the texture may be slightly different once reheated.

To reheat, cover with foil and bake at 350°F until warmed through, about 15-20 minutes (longer if frozen). For individual portions, microwave on medium power for 1-2 minutes, stirring or rotating halfway through.

Try These Classic Casserole Recipes Next:

• Tuna Noodle Casserole is pure comfort food with a creamy homemade sauce, tender noodles, and a buttery, crunchy topping.
• I make this Chicken and Rice Casserole on the regular because it’s just SO easy and honestly never gets old.
• This Broccoli Cheese Casserole gives you creamy, cheesy comfort with just enough green to call it balanced! 😉

Love casseroles? Take a look at all our favorite casserole recipes and find your new weeknight win!

More Delicious Meatloaf Recipes

Classic Homemade Meatloaf Recipe

$9.23 recipe / $1.32 serving

Chicken Meatloaf

$6.52 Recipe / $1.09 Serving

Turkey Mushroom Meatloaf

$6.70 recipe / $1.12 serving

Lentil Loaf

$9.55 recipe / $0.95 serving

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