Description
This creamy and flavorful Chicken Taco Soup combines tender shredded chicken, black beans, corn, and a blend of southwestern spices in a rich broth with cream cheese for added smoothness. Easy to prepare and perfect for a comforting weeknight meal, this soup offers a delicious twist on classic taco flavors in a hearty, creamy soup.
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
Finishing Touches
- 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 for later use.
- 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 into the pot with the sautéed onions and garlic. 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, mixing well to combine all flavors.
- Cook the Chicken: Bring the soup to a boil. Once boiling, reduce the heat and let it simmer gently for 20-25 minutes or until the chicken is thoroughly cooked and can be easily shredded with a fork.
- Shred the Chicken: Remove the chicken breasts from the pot carefully. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
- Add Cream Cheese: Add the cubed cream cheese to the hot soup and stir continuously until the cream cheese is fully melted, creating a creamy texture throughout.
- Adjust Seasoning: Taste the soup and adjust the salt and pepper if necessary. For added heat, you can also add extra chili powder or a splash of hot sauce according to your preference.
- Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro if desired, then serve warm.
Notes
- You can substitute chicken thighs for breasts for juicier meat.
- For a spicier version, add diced jalapeños or more chili powder.
- Use low-sodium chicken broth to control the salt content.
- Leftovers store well in the refrigerator for up to 3 days or freeze for longer storage.
- Serve with tortilla chips or warm tortillas to make a complete meal.
