Easy Creamy Chicken Taco Soup (Print View)
Comforting soup with tender chicken, beans, and corn in a creamy taco-seasoned broth. Ready in 40 minutes.
# Ingredient List:
→ Protein
01 - 2 cups cooked chicken breast, shredded (rotisserie chicken works well)
→ Vegetables & Beans
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 (15 oz) can black beans, drained and rinsed
05 - 1 (15 oz) can corn kernels, drained
06 - 1 (14.5 oz) can diced tomatoes with green chilies, undrained
→ Liquids & Dairy
07 - 2 cups low-sodium chicken broth
08 - 1 cup heavy cream or half-and-half
09 - 4 oz cream cheese, cubed and softened
→ Spices & Seasonings
10 - 1 packet taco seasoning (about 1 oz or 2 tablespoons homemade)
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - Salt and black pepper, to taste
→ Optional Garnishes
14 - Chopped fresh cilantro
15 - Sliced jalapeños
16 - Shredded cheddar cheese
17 - Crushed tortilla chips
18 - Lime wedges
# How to Make:
01 - Heat a drizzle of oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, approximately 3–4 minutes.
02 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
03 - Add shredded chicken, black beans, corn, diced tomatoes with juices, chicken broth, taco seasoning, cumin, and smoked paprika. Mix thoroughly to incorporate all seasonings.
04 - Bring the mixture to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally to develop flavors.
05 - Lower heat and stir in cubed cream cheese and heavy cream. Continue stirring until the cream cheese melts completely and the soup achieves a smooth, creamy consistency, about 5 minutes.
06 - Taste the soup and adjust seasoning with salt and black pepper as needed. Ladle into bowls and top with desired garnishes such as cilantro, jalapeños, cheese, tortilla chips, or lime wedges.
# Expert Advice:
01 -
- Creamy without being heavy, somehow light enough for seconds
- Ready in under 45 minutes with barely any active work
- Uses rotisserie chicken so no raw meat handling required
02 -
- Adding cold cream cheese to hot soup can cause it to seize into little lumps. Let it soften on the counter first and add it with the heat already reduced to low.
- If you have leftovers, the soup will thicken considerably in the refrigerator. Add a splash of broth or cream when reheating to bring back the perfect consistency.
03 -
- Cube the cream cheese small before adding it. Large chunks take forever to melt and youll be standing there stirring much longer than necessary.
- If your soup seems too thick after adding the dairy, dont hesitate to add more broth. The consistency should be velvety but still spoonable.