When the fall and winter months roll around, people inevitably start searching our recipe archives for the same things. Obviously pumpkin, pumpkin, and more pumpkin- also butternut squash and apple recipes, which then morphs into gingerbread and peppermint-chocolate. But you know what else we can see you’re going crazy for? Soup.
When I started out making this Creamy Chicken and Rice Taco Soup I wanted something rich, creamy, and hearty, while keeping it healthy enough for an every-day kind of soup. That can be a tricky combination, but let me tell you guys, I knocked it out of the park with this one. My family loved it so much I made it twice in one week! It’s cheesy and flavorful with the bright flavor of mild green chilies, and hearty thanks to the rice, chicken and vegetables. It’s almost like chicken and rice chowder meets taco soup – the ultimate combination.
Ingredients Needed
- olive oil
- onion
- garlic
- chicken broth
- green chilies – one of my favorite cooking ingredients! They add a fire-roasted undertone and pleasant chili taste to the finished soup.
- long-grain white rice – uncooked. This cooks up as the soup simmers, absorbing all of the flavors and really adding a heartiness to the soup.
- ground cumin
- chili powder
- chicken breast – cooked and shredded
- frozen corn – this adds great contrasting texture and flavor.
- 2% milk Velveeta – Before this recipe, I hadn’t ever cooked with Velveeta, so I wasn’t really sure how this addition would turn out. However, I liked the idea that it might be able to give me the richness and creaminess I was looking for. Sure enough, it melted beautifully into the hot soup and added the perfect flavor and texture. Don’t knock it until you’ve tried it!
- sour cream
- cilantro – fresh and chopped
How to Make Creamy Chicken & Rice Taco Soup
This is a simple overview of the recipe, you’ll find a full printable recipe below!
- Sauté onion in olive oil until tender, then add garlic.
- Stir in broth, green chiles, rice, and spices; simmer until rice is cooked.
- Add corn, chicken, and cheese’ stir until smooth and creamy.
- Season to taste, then finish with sour cream.
- Serve hot with extra sour cream and fresh cilantro on top.
Storage, Serving, & Other Tips
- Storage: store leftovers in an airtight container in the fridge for 3 – 4 days.
- Reheating: the soup may thicken as it sits. Just stir in a splash of chicken broth or milk when reheating to loosen it up.
- Freezing: this soup doesn’t freeze particularly well, due to the Velveeta. However, you can freeze the base before adding the cheese and sour cream, then stir those in fresh when you reheat.
- Topping ideas: top each bowl with crushed tortilla chips, sliced avocado, jalapeños, or extra shredded cheese. A squeeze of fresh lime juice brightens it up too!
- To serve: pair it with a quesadilla, a roll, or a small sandwich to the side.
Frequently Asked Questions
Yes! It works perfectly here and makes prep even faster.
Long-grain white rice cooks evenly and gives the best texture. Brown rice can be used, but you’ll need to increase the cook time and the liquid.
I’ve never tried it any other way. I’d imagine you could swap in cheddar, Monterey Jack, or a Mexican blend. Just melt it in slowly to avoid clumping. Let me know how it goes in the comments!
Add extra chili powder, toss in a diced jalapeño, or stir in a spoonful of your favorite hot sauce.
Maybe by an hour or two, but don’t extend it too much. The rice will continue to absorb liquid as it sits. If you’re making it ahead, you may want to cook the rice separately and stir it in just before serving.
Creamy Chicken and Rice Taco Soup
Equipment
Ingredients
- 2 teaspoons olive oil
- 1 onion, medium diced
- 4 cloves garlic minced
- 8 cups chicken broth 2 cartons
- 1 7 oz can mild green chilies
- ½ cup long-grain white rice uncooked
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups shredded chicken breast cooked
- 1 ½ cups fresh frozen corn
- 1 16 oz package 2% milk Velveeta diced
- 1 cup sour cream
- ½ cup cilantro, fresh chopped
Instructions
- Heat olive oil in a large soup pot. Add onion and sauté 4-5 minutes, until tender. Add garlic and cook for about 30 seconds, until fragrant. Add chicken broth, green chilies, rice, cumin, chili powder. Bring to a boil and then reduce to a simmer until rice is cooked, about 20 minutes. Turn heat to low and add corn and chicken. Add Velveeta and stir until melted and smooth. Season to taste.
- Remove pot from heat and stir in ½ cup sour cream. Serve into bowls and top with remaining sour cream and cilantro.
Questions & Reviews
Sorry for the dumb question, but when do I add the shredded chicken? I added it about halfway through the rice cooking because I wasn’t sure. Does it make any difference?
Hey, it’s Cat, I am Sara and Kate’s assistant. They are off for the holidays! How did it turn out adding it halfway through the rice? In the future, go ahead and just add in the cooked chicken with the corn. 🙂
I made this tonight paired with some cheese quesadillas and it was delicious! A perfect weeknight meal on a cold night. Thank you for posting such yummy, family-friendly recipes!
Just be careful when you reheat the soup not to bring it back to a boil. Velveeta clumps up and looks like a weird version of cottage cheese when you do that. Trust me… I speak from experience.
I went to the Kraft link and read through the recipe twice. I just wanted to confirm when to add the cooked shredded chicken.
Looks yummy! I’m such a to-the-letter recipe follower, though, I wanted to be able to duplicate how you intended the recipe to be prepared.
Hey Melissa! Cat here, Sara and Kate’s assistant. They are off for the holidays 🙂 Go ahead and add the chicken in with the corn. Since it’s already cooked, all you really need to do is bring up to the same temperature as the rest of the soup. I am glad you are excited to try it!
The link to the Kraft site does not work. I did manage to get to the Kraft site and find the recipe it doesn’t say when to add the chicken.
Sorry for the trouble! Go ahead and add the chicken in with the corn. 🙂
Looks so delicious that I have it cooking right now! Howevere, when do you add the chicken? It seems to be missing from the recipe. Thanks!
Hey Katrina! Cat here, Sara and Kate’s assistant. They are off for the holidays ? Go ahead and add the chicken in with the corn. Since it’s already cooked, all you really need to do is bring up to the same temperature as the rest of the soup. Enjoy!
The recipe instructions don’t tell u when to add the cooked chicken!
Go ahead and add it in with the corn 🙂 Sorry for the trouble!
I assume you put the cooked chicken in when you put in the corn? It does not exactly say…..
Yes, you are exactly right! Sorry for the trouble!
Not sure when you add the chicken…With the corn?
Yes, that is correct 🙂
Yum! Looks so so good!