Struggling to find one meal the entire family will eat without a chorus of “eww” or “what’s that green thing?” I feel you. I know how tough weeknight dinners can be. You’re juggling homework, activities, and your own sanity, all while trying to get something nutritious on the table.
That’s why I’m so excited to share my secret weapon: One-Pot Chicken Taco Soup with shrimps. It sounds fancy, but I promise it’s the easiest thing ever. It combines two crowd-pleasing proteins in one cozy, flavorful bowl. Best of all, it all comes together in a single pot, much like my favorite quick chicken taco soup. That means less time cleaning and more time actually enjoying your evening.
This dish is a total game-changer for picky eaters. The flavors are familiar and fun, like a taco in soup form! The shrimp and chicken make it feel special, while the simple ingredients keep it stress-free. Let’s dig into a recipe that might just become your new weekly favorite.
Recipe Overview
- Cuisine: Tex-Mex Fusion
- Category: Soup / Stew
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6
Why Even My Picky Eaters Love This!
I’ve served this to the most skeptical little taste testers. The magic is in the build-your-own-bowl concept. Kids love having control over their food.
The soup base is mild, creamy, and packed with flavor from taco seasoning. The chicken is tender and easy to eat. The shrimp are a fun, “grown-up” touch that adventurous kids often want to try. Then, we set out all the toppings like a taco bar.
One-Pot Chicken Taco Soup with shrimps Recipe
Our Family-Friendly Ingredient List
The Full Step-by-Step Instructions
Notes
Enjoy your homemade One-Pot Chicken Taco Soup with shrimps Recipe!
Nutrition Information
They can load up on cheese and chips, skip the cilantro, or just have the broth with chicken. It takes the pressure off and makes dinner feel like a fun activity instead of a chore.
Our Family-Friendly Ingredient List
I keep my pantry stocked with these basics. You probably have most of them already! This list is all about simplicity and accessibility.
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts or thighs
- 1 lb medium raw shrimp, peeled and deveined
- 1 onion, diced
- 1 bell pepper (any color), diced
- 2 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 4 cups chicken broth
- 1 (8 oz) block cream cheese, softened
- 2 tablespoons taco seasoning (store-bought or homemade)
- 1 teaspoon cumin
- Salt and pepper to taste
For Serving (The Fun Part!): Shredded cheddar cheese, tortilla chips, sour cream, chopped cilantro, avocado slices, lime wedges.
How to Get the Kids Involved in Cooking This
Getting kids in the kitchen is a great way to get them excited about eating. Here are two super simple tasks perfect for little helpers.
Task 1: The Topping Station Manager. Have your child set up all the topping bowls in a line on the counter or table. They can pour cheese into a bowl, arrange lime wedges, and put out a bowl of chips.
Task 2: The Seasoning Sprinkler. Once the broth is in the pot, let them measure and sprinkle in the taco seasoning and cumin. They feel like they’re adding the magic!
The Full Step-by-Step Instructions
Don’t let the ingredient list fool you. The process is straightforward and moves quickly. I’ll walk you through every single step.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the chicken with a pinch of salt and pepper. Add it to the pot and cook for 5-6 minutes per side, until golden and mostly cooked through. Remove the chicken to a plate and set aside.
- In the same pot, add the diced onion and bell pepper. Cook for 4-5 minutes, until they start to soften. Add the garlic and cook for 1 more minute, until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. This adds so much flavor! Add the diced tomatoes (with their juices), black beans, corn, taco seasoning, and cumin. Stir well.
- Reduce heat to medium. Take the softened cream cheese and add it to the soup in small spoonfuls. Let it sit for a minute to warm, then whisk it into the broth until the soup is smooth and creamy. If you love creamy soups, you must try my creamy garden chicken lasagna soup next.
- Shred or dice the cooked chicken and add it back to the pot. Let the soup simmer for 10 minutes to let all the flavors blend together.
- Add the raw shrimp to the pot. They cook very fast! Let them simmer in the hot soup for 3-4 minutes, just until they turn pink and opaque. Be careful not to overcook them.
- Taste the soup and add more salt or pepper if needed. Your soup is ready! Ladle it into bowls and let everyone add their favorite toppings.
Fun Twists for Different Tastes
Every family is different. Here are my favorite ways to tweak this recipe to please everyone at your table.
For Sensitive Palates: Use mild diced tomatoes (without green chiles) and reduce the taco seasoning to 1 tablespoon. You can even serve the soup base plain and let adults add hot sauce to their own bowls.
To Boost Veggies: Stir in a handful of fresh spinach during the last 2 minutes of cooking. It wilts right down and adds nutrients without a fuss.
For the Adults: Add a drained can of diced green chiles for more heat. A splash of lime juice right at the end really brightens all the flavors. A little chopped jalapeño on top is great too!
Storing & Reheating (Perfect for Busy Nights)
This soup is arguably even better the next day. It’s my ultimate make-ahead meal for crazy weeks.
Let the soup cool completely. Store it in an airtight container in the fridge for up to 4 days. The shrimp will stay tender if you reheat it gently.
To reheat, warm it slowly on the stovetop over medium-low heat, stirring often. You can also use the microwave. Add a small splash of broth or water if the soup has thickened up too much in the fridge.
Nutrition Notes
This is a hearty, balanced meal in a bowl. Here’s a simple look at what you’re serving up.
- High in Protein: Thanks to the chicken and shrimp, this soup is very filling and helps keep energy levels steady.
- Fiber-Rich: The black beans and corn provide good fiber, which is great for digestion.
- Customizable Calories: Toppings like cheese, sour cream, and chips add more. You can control this based on your family’s needs.
- Vitamin C: The bell peppers and tomatoes are a great source of this important vitamin.
FREQUENTLY ASKED QUESTIONS
Can I make this in a crockpot?
Absolutely! This is a fantastic crockpot recipe. Add everything except the shrimp and cream cheese to the slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Shred the chicken, then whisk in the cream cheese until melted. Add the shrimp and cook on HIGH for an additional 20-30 minutes, until pink.
My child doesn’t like shrimp. Can I leave them out?
Of course! Just use 1.5 lbs of chicken instead. The soup will still be creamy, delicious, and packed with protein. It’s an easy swap that keeps the meal friendly for everyone.
What can I use instead of cream cheese?
For a lighter option, you can use 1 cup of plain Greek yogurt. Stir it in at the very end, off the heat, to prevent curdling. It adds a similar tangy creaminess that works really well.
And there you have it! My family’s go-to solution for a busy night that still feels special. It’s a one pot meal that delivers on flavor, nutrition, and, most importantly, peace at the dinner table. For another fantastic family-friendly option, check out my ultimate family taco soup.
I really hope this easy soup recipe brings a little joy and a lot of flavor to your kitchen. It’s saved my sanity on more than one chaotic evening. Seeing my kids happily eat (and even ask for seconds!) is the biggest win.
I’d love to know if this was a hit with your family! Did your picky eater try the shrimp? What was their favorite topping? Please leave a comment and rating below!
