Tex-Mex Chicken Taco Soup Recipe

Name: Tex-Mex Chicken Taco Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Vegetable Oil; 3 Chicken Breasts; 1 Onion, Chopped; 1 package (about 8 Oz. Size) Mexican Flavored Rice (Mahatma Or Vigo); 3 cubes Chicken Bouillon; 10 cups Water; 8 ounces, weight Low-fat Cream Cheese; 2 cans (15 Oz. Size) Black Beans, Drained And Rinsed; 1 can (28 Oz. Size) Petite Diced Tomatoes; 2 cups Frozen Corn; 1 package (about 1 Oz. Size) Taco Seasoning; 1/4 cups Taco Sauce; 1/4 cups Cilantro, Chopped Plus More For Garnish; Monterey Or Pepper Jack Cheese, Tortilla Chips, Sour Cream, Cilantro For Garnish; Tortilla Chips, To Serve; Sour Cream, To Serve

Servings: persons

1 Tablespoon Vegetable Oil
3 Chicken Breasts
1 Onion, Chopped
1 package (about 8 Oz. Size) Mexican Flavored Rice (Mahatma Or Vigo)
3 cubes Chicken Bouillon
10 cups Water
8 ounces, weight Low-fat Cream Cheese
2 cans (15 Oz. Size) Black Beans, Drained And Rinsed
1 can (28 Oz. Size) Petite Diced Tomatoes
2 cups Frozen Corn
1 package (about 1 Oz. Size) Taco Seasoning
1/4 cups Taco Sauce
1/4 cups Cilantro, Chopped Plus More For Garnish
Monterey Or Pepper Jack Cheese, Tortilla Chips, Sour Cream, Cilantro For Garnish
Tortilla Chips, To Serve
Sour Cream, To Serve

1
Heat oil in a Dutch oven over medium-high heat. Add chicken and brown on both sides until cooked through. Remove to plate and allow to cool.
2
Saute onion in pan, scraping up fond, until just translucent. Add rice, bouillon cubes, and water. Bring to a boil, cover, reduce heat to medium-low and simmer for 20 minutes. While rice cooks, shred cooled chicken.
3
Put cream cheese in a microwave-safe/heat-proof bowl. Microwave on medium power for 1 to 1-1/2 minutes to soften. Slowly add 1/2 to 1 cup hot broth to cream cheese until melted. When cream cheese is melted, add to pot of broth and rice. Stir in shredded chicken, beans, tomatoes, corn, taco seasoning, taco sauce and cilantro.
4
Serve with cheese, tortilla chips, sour cream, and cilantro.

1053

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 Tablespoon Vegetable Oil, 3 Chicken Breasts, 1 Onion, Chopped, 1 package (about 8 Oz. Size) Mexican Flavored Rice (Mahatma Or Vigo), and more.

Yes, Tex-Mex Chicken Taco Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tex-Mex Chicken Taco Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions