Description
This comforting Chicken Taco Soup with Cream Cheese is a flavorful and creamy dish perfect for a cozy meal. It combines tender shredded chicken, black beans, corn, diced tomatoes with green chilies, and a blend of taco seasonings, all simmered together and enriched with smooth cream cheese for a deliciously creamy texture. Garnished with fresh cilantro, it’s a perfect family-friendly soup with a Mexican-inspired twist.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs
- 2 cups chicken broth
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can corn, drained
- 1 10-ounce can diced tomatoes with green chilies (Rotel)
Seasonings
- 1 packet taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
Cream Cheese & Garnish
- 1 8-ounce package cream cheese, softened and cut into cubes
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Prepare the Ingredients: Dice the onion and mince the garlic. Cut the cream cheese into cubes and set aside.
- Sauté the Onions and Garlic: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add Chicken and Liquids: Place the chicken breasts in the pot. Pour in the chicken broth, diced tomatoes, black beans, corn, and diced tomatoes with green chilies.
- Season the Soup: Stir in the taco seasoning, ground cumin, chili powder, salt, and pepper.
- Cook the Chicken: Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork.
- Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
- Add Cream Cheese: Add the cubed cream cheese to the soup. Stir until the cream cheese is completely melted and the soup is creamy.
- Adjust Seasoning: Taste and adjust the seasoning with more salt and pepper if needed. If you like it spicier, add more chili powder or a dash of hot sauce.
- Serve: Ladle the soup into bowls. Garnish with chopped fresh cilantro, if desired.
Notes
- You can use chicken thighs instead of breasts for a richer flavor and more tender meat.
- If you prefer a thicker soup, simmer a little longer to reduce the liquid or add a small amount of cornstarch slurry.
- For a dairy-free version, substitute the cream cheese with a vegan cream cheese or omit it entirely and use coconut milk for creaminess.
- This soup freezes well; store in an airtight container for up to 3 months.
- Serve with tortilla chips, shredded cheese, sour cream, or avocado slices for extra toppings.
