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Ranch Chicken Taco Soup

ByStaci Meals and sides, Soup and Sandwich
bowl of ranch chicken taco soup
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If fall weather has you in a soup state of mind or the busy school year has you in slow cooker mode, you may want to add ranch chicken taco soup to your meal rotation.

Although I love a thick, cheesy soup, this ranch chicken taco soup is broth-based so it’s not so heavy that you need a nap after eating a bowl instead of going to your kid’s hockey game. However, there is a block of cream cheese but it’s for added flavor not richness.

Let’s make it quick on YouTube:

Ingredients for Ranch Chicken Taco Soup

Make this soup in a slow cooker or on the stove top or. To make it you’ll need:

  • Chicken breast: for the quickest assembly of this soup, use about one pound of fully cooked rotisserie chicken or bake and shred chicken breasts. I baked and shredded my chicken one day and made the soup the next day. Season your chicken with complimentary seasonings like cumin and chili powder or dry ranch seasoning mix or taco seasoning.
  • Chicken broth: a 32-ounce carton is 4 cups. Use a splash of it to bake your chicken in, and use the remaining for the soup.
  • Seasonings: if there’s a seasoning that you don’t have, just add more of something else. This recipe is pretty forgiving, you just want plenty of flavor. The heat will come from how hot your chili powder and RO-TEL are.
  • Ranch Seasoning Mix: You can use a 1-ounce packet of Hidden Valley Ranch seasoning mix, which is equivalent to approximately 3 Tablespoons if you’re measuring it from a shaker bottle of ranch dressing mix. I see there’s a spicy version too if you want to kick it up.
  • Diced Tomatoes & Green Chilies: use two cans of diced tomatoes and green chilies. There are lots of brands out there. Most people are familiar with RO-TEL. The heat of your soup depends on how hot these are. I know it’s crazy to think I, someone who used to detest tomatoes, now adds two cans to my soup.
  • Pinto Beans: drain and rinse the beans. If you prefer black beans, add those instead. Ranch chicken taco soup would actually be good with a can of each.
  • Whole Kernel Corn: drain before adding to the soup. There’s also a southwest corn that includes peppers that you might like.
  • Cream Cheese: melt an 8-ounce block of cream cheese. Add it to the soup once the soup is very hot, otherwise, the cream cheese will curdle.
  • Optional Toppings: tortilla strips, wonton strips, sour cream, avocado, diced red onion, finely shredded parmesan cheese.
bowl of ranch chicken taco soup

How to Store and Reheat Ranch Chicken Taco Soup

Store leftovers in the refrigerator in an airtight container for up to three days. Reheat on the stovetop or in a slow cooker. Although you can microwave the soup, that method might change the texture of the chicken.

bowl of ranch chicken taco soup

More Soup Recipes To Love

In addition to chicken ranch taco soup, here are three of my go-to soup recipes:

cute owl mug bowl with chicken noodle soup and bread

Also, I would be remiss if I didn’t share a cozy but easy dessert to go with your soup—Cherry Crunchobblerumble, made with cherry pie filling, yellow cake mix, and butter.

bowl of cherry crunch and a pie plate with cherry crunch in the background

Sweet wishes,

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bowl of ranch chicken taco soup

Ranch Chicken Taco Soup

Staci at Random Sweets
This soup is broth-based so it's not so heavy that you need a nap after eating a bowl instead of going to your kid's hockey game. There is a block of cream cheese but it's for added flavor not richness. Make in a slow cooker or on the stove top.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course, Soup
Cuisine American
Servings 10
Calories 249 kcal

Equipment

  • slow cooker

Ingredients
  

  • 4 cups chicken broth
  • 1¼ tsp ground chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 oz ranch seasoning mix packet (equivalent to 3 Tablespoons of ranch mix)
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 20 oz tomatoes and green chilies (two 10-oz cans), RO-TEL
  • 14 oz can of pinto beans, drained and rinsed
  • 12 oz whole kernel corn, drained
  • 1 lb fully cooked shredded chicken
  • 8 oz cream cheese
  • 1 tsp salt
  • 1 tsp ground black pepper
  • optional toppings like tortilla strips, wonton strips, avocado, parmesan cheese, sour cream, diced red onion

Instructions
 

  • Before you begin, fully cook your chicken or shred a cooked rotisserie chicken.
  • In a slow cooker set on high, or a big pot on the stove top, pour in chicken broth.
  • Whisk in chili powder, cumin, paprika, ranch seasoning, onion powder, and garlic powder until dissolved.
  • Stir in tomatoes and chilies, beans, corn, and shredded cooked chicken. Heat until very hot.
  • Meanwhile, melt cream cheese over medium-low heat on stove top. Once the soup is very hot, stir in the cream cheese and whisk until melted. Turn slow cooker to low. Ready to eat in about 30 minutes. Add optional toppings.

Nutrition

Calories: 249kcalCarbohydrates: 22gProtein: 18gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 52mgSodium: 664mgPotassium: 614mgFiber: 4gSugar: 3gVitamin A: 560IUVitamin C: 7mgCalcium: 68mgIron: 2mg
Keyword chicken, slow cooker

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All text and images © Staci Mergenthal • Random Sweets

Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife

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