Creamy Chicken Taco Soup with Cream Cheese Recipe
This creamy and flavorful Chicken Taco Soup combines tender chicken, bold taco seasonings, and a smooth cream cheese finish for a comforting and hearty meal perfect for any day of the week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Salt
Ingredients
Main Ingredients
- 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)
- 1 packet taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 8-ounce package cream cheese, softened and cut into cubes
- ¼ 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 to be added later.
- Sauté the Onions and Garlic: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until aromatic.
- Add Chicken and Liquids: Place the chicken breasts into the pot. Pour in the chicken broth, diced tomatoes, black beans, corn, and diced tomatoes with green chilies, mixing well.
- Season the Soup: Stir in the taco seasoning, ground cumin, chili powder, and season with salt and pepper to your preference.
- Cook the Chicken: Bring the soup to a boil over medium-high heat, then reduce heat to low and let it simmer gently for 20-25 minutes or until the chicken is cooked through and can be shredded easily.
- Shred the Chicken: Remove the chicken breasts from the pot using tongs and shred them with two forks. Return the shredded chicken back to the soup pot.
- Add Cream Cheese: Add the cubed cream cheese to the soup and stir continuously until the cream cheese has fully melted and the soup has a creamy texture.
- Adjust Seasoning: Taste the soup and adjust seasoning as needed by adding more salt, pepper, chili powder, or hot sauce for extra heat.
- Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro if desired. Serve warm and enjoy.
Notes
- For a spicier soup, add jalapeños or extra chili powder as desired.
- Using thighs instead of breasts will result in a richer flavor and more tender meat.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Can be served with tortilla chips, shredded cheese, or sour cream for added texture and flavor.
- To make it gluten-free, ensure the taco seasoning packet is gluten-free or make your own seasoning blend.
