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Pioneer Woman Chicken Taco Soup

This Pioneer Woman Chicken Taco Soup recipe takes just 35 minutes to prepare and features a tasty soup made with Rotel tomatoes, cream cheese, and black beans. It also includes lots of succulent chicken, black beans, and corn.

Pioneer Woman Chicken Taco Soup
Pioneer Woman Chicken Taco Soup

Pioneer Woman Chicken Taco Soup Ingredients

  • Olive Oil. It will be put to use in the process of sauteing the vegetables.
  • Onion. The sweet onion, also known as Vidalia, is our top pick, but yellow onions work just as well. Feel free to use whichever color you choose.
  • Red Bell Pepper. This is what we will be using. However, you may choose whatever color you choose.
  • Tomatoes. If you can’t locate diced tomatoes with green chilies from Rotel, you may use ordinary diced tomatoes instead. However, I highly recommend adding one or two cans of chopped green chilies if you have access to them because they have a significant impact on the dish’s flavor as a whole.
  • Chicken Broth. Use reduced sodium instead of regular salt if you want a more robust savory flavor but are concerned about your sodium intake.
  • Garlic Powder, Cumin, Smoked Paprika, Chili Powder. This is the handmade taco spice that gives the soup its distinctive flavor.
  • Corn & Black Beans. We recommend buying canned vegetables due to their portability and convenience.
  • Cream Cheese. is a reference to the silky, rich soup.
  • Chicken. Because it is more convenient, we are utilizing a rotisserie.

Chicken Taco Soup Toppings

  • Try tortilla strips or crumbled tortilla chips for a dish that has a satisfying crunch.
  • The addition of a spoonful of sour cream or plain Greek yogurt works well to provide a cooling impact. Additionally, avocado would contribute to the overall creaminess.
  • For a cheesier flavor, stir in more shredded cheddar or a Tex-Mex cheese mix.
  • The addition of lime wedges and cilantro not only brightens the dish but also amplifies the taste.
  • A spicy kick might be achieved by adding sliced jalapeño peppers.

Can I Make It With Uncooked Chicken?

Sure! If you want an uncooked version, feel free to use raw chicken; just add 2 cut-up chicken breasts (or 4 cut-up chicken thighs) to the pot after the onion has simmered for a few minutes.

The chicken just needs around 5 minutes in the oven before it is ready to be served. Reintroduce it at the end of cooking time to avoid overcooking and toughness.

How To Make Pioneer Woman Chicken Taco Soup

  • Remove the cream cheese from the refrigerator at least an hour ahead of time to soften, or microwave it for 20-30 seconds until soft.
  • In a soup pot, sauté the onion and oil for 5 minutes over medium-high heat.
  • Except for the cream cheese, chicken, and salt and pepper, combine all of the remaining soup ingredients in a large saucepan.
  • Bring the soup to a boil by increasing the heat to high. Reduce the heat to low and leave it to gently simmer (uncovered) for 5 minutes. Prepare your toppings while the soup cooks.
  • Add the cream cheese, cut into tiny pieces, to the soup. Allow it to melt in (you may need to stir it a little until it’s entirely absorbed).
  • Cook for another 5-7 minutes, or until the chicken is warmed through.
  • Season the soup with salt and pepper and serve with chosen garnishes.

What To Serve With Chicken Taco Soup?

  • Baked tortilla chips
  • Polenta fries
  • Honey beer bread
  • Spicy bean and cheese taquitos
  • Cucumber jicama slaw
  • Classic Spanish rice
  • Chiles Relleno
  • Mango chile glazed shrimp
  • Pineapple mango salsa
Pioneer Woman Chicken Taco Soup
Pioneer Woman Chicken Taco Soup

Recipe Variations

  • Olive Oil. You may replace avocado oil, butter, or ghee.
  • Chicken Breasts. You may prepare this dish using ground beef instead of rotisserie chicken if you want, or you can use boneless chicken thighs or chicken tenders.
  • Veggies. Feel free to throw in more or fewer vegetables.
  • Tomato. In this recipe, you are free to use any brand of canned tomatoes you choose, and you can even choose to include one can of green chilies.
  • Chicken Broth. There is no difference between broth and stock; both may be used interchangeably in cooking. For example, beef broth, chicken broth, or vegetable broth can all be used in place of one another in any soup recipe. I always use either chicken broth that is reduced in sodium or chicken broth that does not include any salt.
  • Black Beans. You may substitute black beans, navy beans, or pinto beans in place of the black beans called for in this recipe. The only requirement is that the beans be properly cooked, rinsed, and drained before use.
  • Corn. You don’t need to include corn in this recipe if you don’t want to; it will still turn out great!

How To Store Chicken Taco Soup?

  • In The Fridge. If you are planning on making this chicken taco soup in advance or you just happen to have some leftovers, make sure you let the soup come to room temperature before storing it in an airtight container and placing it in the refrigerator for up to 3-5 days. This will allow the soup to maintain its quality.
  • In The Freezer. This chicken taco soup is suitable for freezing, which means that you can keep it in the freezer for up to three months if it is stored in a container that is airtight.
  • To Make Ahead. Combine all of the ingredients, excluding the cheese and the sour cream, then transfer to an airtight container and store in a container that is suitable for freezing for up to three months. When you are ready to cook it, remove it from the freezer and place it directly into the slow cooker. Cook it on high for 4 hours or on low for 8 hours or until it is hot and the flavors have merged. You may alternatively let the soup defrost in the refrigerator overnight and then reheat it according to the instructions provided with the recipe.
  • To Reheat. If you just have a little bit of this chicken taco soup or are pressed for time, you may reheat it in the microwave in increments of 30 seconds while stirring it between each cycle until it is warm. Reheat the soup on the stovetop or in a slow cooker, stirring it regularly, until it is at the desired temperature if you have the time or a significant quantity of the soup.

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Pioneer Woman Chicken Taco Soup Nutrition Facts

Amount Per Serving

  • Calories 323
  • Total Fat 17g
  • Cholesterol 65mg
  • Sodium 1342mg
  • Total Carbohydrate 20g
  • Dietary Fiber 6.3g
  • Protein 24g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 41%
  • Iron 14%

Nutrition Facts Source: Source

Pioneer Woman Chicken Taco Soup

Difficulty:BeginnerPrep time: 5 minutesCook time: 30 minutesRest time: minutesTotal time: 35 minutesServings:5 servingsCalories:323 kcal Best Season:Available

Description

This Pioneer Woman Chicken Taco Soup recipe takes just 35 minutes to prepare and features a tasty soup made with Rotel tomatoes, cream cheese, and black beans; it also includes lots of succulent chicken, black beans, and corn.

Ingredients

Instructions

  1. Remove the cream cheese from the refrigerator at least an hour ahead of time to soften, or microwave it for 20-30 seconds until soft.
  2. In a soup pot, sauté the onion and oil for 5 minutes over medium-high heat.
  3. Except for the cream cheese, chicken, and salt and pepper, combine all of the remaining soup ingredients in a large saucepan.
  4. Bring the soup to a boil by increasing the heat to high. Reduce the heat to low and leave it to gently simmer (uncovered) for 5 minutes. Prepare your toppings while the soup cooks.
  5. Add the cream cheese, cut into tiny pieces, to the soup. Allow it to melt in (you may need to stir it a little until it’s entirely absorbed).
  6. Cook for another 5-7 minutes, or until the chicken is warmed.
  7. Season the soup with salt and pepper and serve with chosen garnishes.

Notes

  • Olive Oil. You may replace avocado oil, butter, or ghee.
  • Chicken Breasts. You may prepare this dish using ground beef instead of rotisserie chicken if you want, or you can use boneless chicken thighs or chicken tenders.
  • Veggies. Feel free to throw in more or fewer vegetables.
  • Tomato. In this recipe, you are free to use any brand of canned tomatoes you choose, and you can even choose to include one can of green chilies.
  • Chicken Broth. There is no difference between broth and stock; both may be used interchangeably in cooking. For example, beef broth, chicken broth, or vegetable broth can all be used in place of one another in any soup recipe. I always use either chicken broth that is reduced in sodium or chicken broth that does not include any salt.
  • Black Beans. You may substitute black beans, navy beans, or pinto beans in place of the black beans called for in this recipe. The only requirement is that the beans be properly cooked, rinsed, and drained before use.
  • Corn. You don’t need to include corn in this recipe if you don’t want to; it will still turn out great!
Keywords:Pioneer Woman Chicken Taco Soup, Chicken Taco Soup
Nutrition Facts

Servings 5


Amount Per Serving
Calories 323
% Daily Value *
Total Fat 17g27%
Cholesterol 65mg22%
Sodium 1342mg56%
Total Carbohydrate 20g7%
Dietary Fiber 6.3g26%
Protein 24g48%

Vitamin A 0%
Vitamin C 0%
Calcium 41%
Iron 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.