I first created this Ranch-Style Chicken Taco Soup on a chilly fall evening when my family begged for tacos, but I wanted something cozier. I had some leftover shredded chicken and a packet of ranch seasoning staring at me from the pantry. So I decided to throw them together with my favorite taco ingredients into one big pot.
What came out was this incredibly creamy, hearty soup that everyone went crazy for. It’s now our go-to meal on busy weeknights. I love how it brings all the taco flavors we adore into a warm, comforting bowl. If you enjoy easy soup recipes, you should also try our Easy Rotel Taco Soup for another quick family favorite.
Recipe Overview
- Cuisine: Tex-Mex
- Category: Soup
- Prep Time: 15 minutes
- Cook Time: 4 hours (crockpot) or 30 minutes (stovetop)
- Total Time: 4 hours 15 minutes
- Servings: 6
Why This Recipe is So Special
This soup stands out because of its creamy texture and the way the ranch seasoning blends with the taco spices. It’s not your average brothy soup. The ranch adds a tangy, herby note that makes it really special.
I also love that it’s a one pot meal. You can make it in your crockpot or on the stovetop. Either way, cleanup is a breeze. It’s perfect for beginners because it’s so forgiving and hard to mess up.
Ranch-Style Chicken Taco Soup Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Ranch-Style Chicken Taco Soup Recipe!
Nutrition Information
The Full Ingredient List
Here’s everything you’ll need to make this cozy soup. I often use what I have on hand, so feel free to get creative with substitutions.
- 1 lb boneless, skinless chicken breasts
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) taco seasoning
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 can (8 oz) tomato sauce
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese
- Optional toppings: sour cream, avocado, cilantro, tortilla strips
My Step-by-Step Method
Follow these simple steps for a perfect soup every time. I’ll walk you through both the crockpot and stovetop methods so you can pick what works best for you.
- If using a crockpot, place chicken breasts at the bottom. Add ranch seasoning, taco seasoning, black beans, corn, diced tomatoes, tomato sauce, and chicken broth. Stir to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours. About 30 minutes before serving, remove chicken and shred it with two forks. Return shredded chicken to the crockpot.
- Stir in heavy cream and shredded cheese until cheese is melted and soup is creamy. For stovetop, use a large pot and simmer for 20-25 minutes after adding all ingredients except cream and cheese. Then stir those in at the end.
- Let the soup sit for 5-10 minutes to thicken slightly. This waiting time is key for the flavors to meld together beautifully.
- Ladle into bowls and top with your favorite taco toppings. I love a dollop of sour cream and some crunchy tortilla strips for texture.
My Top Tips for Success
These little tips will help you make the best version of this soup. They’re especially helpful if you’re new to cooking or using a crockpot.
- Use room temperature cream to prevent curdling when you add it to the hot soup. Just let it sit out for 10-15 minutes before using.
- Don’t skip letting the soup rest after cooking. It allows the flavors to deepen and the soup to thicken up nicely.
- If you prefer a thicker soup, mix 1-2 tablespoons of cornstarch with a little cold water. Stir it in during the last 30 minutes of cooking.
- For extra flavor, try browning the chicken lightly in a pan before adding it to the crockpot. It adds a nice depth to the overall taste.
Common Mistakes to Avoid
I’ve made a few errors with this recipe over the years, so learn from my mistakes. These simple fixes can make a big difference in your final dish.
- Avoid adding the cream and cheese too early. If they cook for too long, the soup can become grainy or separate. Always add them at the end.
- Don’t overcook the chicken. In the crockpot, check it at the minimum time. Overcooked chicken can become tough and dry, even in soup.
- Make sure to rinse canned beans well. The starchy liquid can make the soup cloudy and affect the texture. A quick rinse keeps it clear and tasty.
NUTRITION INFORMATION
- Calories: 380 per serving
- Protein: 28g
- Carbohydrates: 25g
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 95mg
- Sodium: 1200mg
- Fiber: 5g
- Sugar: 6g
If you’re looking for more delicious slow cooker recipes, don’t miss our Slow Cooker Chicken Pho for an aromatic Vietnamese soup bowl experience. And for a sweet treat to follow your meal, try our delightful Frozen Yogurt Granola Cups that are perfect for dessert or snacks.
FREQUENTLY ASKED QUESTIONS
Can I make this soup ahead of time?
Yes, absolutely! This soup stores really well. Let it cool completely, then keep it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stove, stirring occasionally.
What can I use instead of heavy cream?
If you want a lighter option, you can use half-and-half or even whole milk. The soup will be a bit less creamy, but still delicious. For a dairy-free version, try full-fat coconut milk.
Can I freeze this taco soup?
I don’t recommend freezing it with the dairy added. The cream and cheese can separate when thawed. Instead, freeze the soup before adding those ingredients, then stir them in after reheating.
Leave a Reply! (I’d Love to Hear From You!)
Did you try making this creamy taco soup? I’d love to know how it turned out for you! Share your experience, any tweaks you made, or your favorite toppings in the comments below. Your feedback helps me and other readers too. Happy cooking!
