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
Where can I find the WW points for your recipes???
We don’t provide WW points for all our recipes, though you will find them on a few!
Can you suggest a cheese replacement?
You’d have to play around with it- i’ve only made it as written!
I use a large spoonful of cheez whiz (that’s what I had here and not velveeta) and I stirred in some shredded Colby jack (about a cup or 2). It was delicious!
There’s also a Mexican flavored velveeta, wonder how that would be
This soup is wonderful! Thanks for the recipe. My husband keeps asking me to make it again.
My family loved this recipe! I was a little concerned before serving it as it looked a little blah but the taste is incredible. I think I may substitute MexiCorn for the frozen corn next time or simply dice a little red pepper to give it a little more color.
I like that idea!
Any substitute for Velveeta?
I’ve never tried anything else but I suppose you could experiment with some cream cheese perhaps?
I too am interested in knowing if there is a different option than using Velveeta.
You could always use high-quality American cheese from the deli at your grocery store (like Boar’s Head or Land O’ Lakes.)
I make a cheesy potato soup with Velveeta and it’s a family favorite. Freezes great and no problem clumping when reheating.
Where can I find the nutrition information on this? It looks delish, but I am interested in the calories, fat, etc. Thanks!
Made this last week and it was such a hit! Love the mild spiciness from the chiles and the heartiness and texture the rice gave the soup. Adding this to our list of favorites for sure.
Can this soup be frozen? 12 servings is a bit much for my family.