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Chicken Taco Soup with Cream Cheese Recipe

Chicken Taco Soup with Cream Cheese Recipe
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★★★★★

5.2 from 5 reviews

This Chicken Taco Soup with Cream Cheese is a comforting and flavorful dish that combines tender shredded chicken, beans, corn, and a blend of bold taco seasonings, all simmered to perfection and enriched with creamy softened cream cheese. It’s an easy-to-make, hearty soup perfect for chilly days or anytime you crave a delicious, Tex-Mex-inspired meal.

Ingredients

Scale

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)

Seasonings

  • 1 packet taco seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Creamy Addition & Garnish

  • 1 8-ounce package cream cheese, softened and cut into cubes
  • ¼ cup fresh cilantro, chopped (optional)

Instructions

  1. Prepare the Ingredients: Dice the onion and mince the garlic. Cut the cream cheese into cubes and set aside for easy melting later.
  2. Sauté the Onions and Garlic: Heat the olive oil over medium heat in a large pot or Dutch oven. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
  3. 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, stirring to combine all ingredients evenly.
  4. Season the Soup: Add the taco seasoning packet, ground cumin, chili powder, salt, and pepper to the pot. Stir well to distribute the seasonings through the soup base.
  5. Cook the Chicken: Bring the soup to a boil, then reduce heat to a simmer. Cover and let it cook for 20-25 minutes or until the chicken is fully cooked through and tender enough to shred.
  6. Shred the Chicken: Remove the chicken breasts carefully from the pot and shred them with two forks. Return the shredded chicken to the pot and stir to combine.
  7. Add Cream Cheese: Add the cubed cream cheese to the soup. Stir continuously until the cream cheese is fully melted and incorporated, giving the soup a creamy texture.
  8. Adjust Seasoning: Taste the soup and adjust salt, pepper, or chili powder as desired for extra flavor or spice. Add hot sauce if you prefer a spicier kick.
  9. Serve: Ladle the soup into bowls and garnish with freshly chopped cilantro if desired. Enjoy your warm, hearty Chicken Taco Soup!

Notes

  • You can substitute chicken thighs for breasts for juicier meat.
  • Use low-sodium chicken broth to control the salt level.
  • For a vegan or vegetarian version, replace chicken with beans and use vegetable broth.
  • Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 3 months.
  • Adding a squeeze of fresh lime juice before serving enhances the flavors.
  • Serve with tortilla chips, shredded cheese, or sour cream for added texture and flavor.

Nutrition

Keywords: Chicken Taco Soup, Cream Cheese Soup, Tex-Mex Soup, Easy Chicken Soup, Creamy Taco Soup, One-Pot Soup

Find it online: https://todayquickmeals.com/chicken-taco-soup-with-cream-cheese-recipe-2/