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Creamy Chicken and Rice Taco Soup

  • Author: Sara Wells



  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 8 cups chicken broth (2 cartons)
  • 1 7oz can mild green chilies
  • 1/2 cup long-grain white rice, uncooked
  • 1 teaspoon ground cumiin
  • 1 teaspoon chili powder
  • 2 cups cooked, shredded chicken breast
  • 1 1/2 cups fresh, frozen corn
  • 1 16oz package 2% milk Velveeta, diced
  • 1 cup sour cream
  • 1/2 cup chopped fresh cilantro


  • 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 1/2 cup sour cream. Serve into bowls and top with remaining sour cream and cilantro. Serves 12.