Description
This Creamy Chicken Taco Soup is the ultimate comforting dish! Packed with tender chicken, black beans, corn, and a perfectly spiced creamy broth, this soup delivers bold taco flavors in every bite. It’s easy to make, perfect for meal prep, and loaded with customizable toppings like avocado, tortilla chips, and shredded cheese. A family-friendly favorite that’s as fun as taco night, but with a cozy twist!
Ingredients
Scale
For the soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn (or canned corn, drained)
- 1 (4 oz) can diced green chilies
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
For the creamy base:
- 1 (8 oz) block cream cheese, softened and cubed
- 1/2 cup heavy cream (optional for extra creaminess)
Optional toppings:
- Shredded cheddar cheese
- Crushed tortilla chips
- Sliced avocado
- Sour cream
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Prepare the aromatics: Heat the olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic for 3-4 minutes until soft and fragrant.
- Cook the chicken: Add the chicken pieces to the pot. Cook for 5-6 minutes, stirring occasionally, until browned on the outside (it will finish cooking in the soup).
- Add the soup ingredients: Stir in the diced tomatoes (with their juices), black beans, corn, green chilies, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil.
- Simmer: Reduce the heat to low and simmer for 20-25 minutes, or until the chicken is fully cooked and the flavors have melded together.
- Make it creamy: Add the cubed cream cheese and stir until it melts completely into the soup. For extra creaminess, stir in the heavy cream. Adjust the seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with shredded cheddar, tortilla chips, avocado slices, sour cream, cilantro, or a squeeze of lime. Serve hot!
Notes
- This soup is versatile—you can substitute ground turkey, ground beef, or even shredded rotisserie chicken for the chicken breasts.
- If you prefer a spicier kick, add a pinch of cayenne pepper or use a spicy variety of diced green chilies.
- Leftovers store well in the fridge for up to 3 days, and the soup can be frozen for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 920 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 90 mg
Keywords: Taco soup, creamy chicken taco soup, Tex-Mex soup, chicken taco soup recipe, easy weeknight dinner