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Chicken Taco Soup with Cream Cheese Recipe

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

4.7 from 21 reviews

This comforting Chicken Taco Soup with Cream Cheese combines tender shredded chicken, flavorful spices, and creamy melted cheese for a hearty, delicious meal perfect for any day. Packed with black beans, corn, and diced tomatoes, this soup is a savory blend of Tex-Mex flavors, easy to prepare, and sure to satisfy.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound boneless skinless chicken breasts (or thighs)

Broth and Veggies

  • 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

Creaminess and 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 to allow it to soften further during cooking.
  2. 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 and translucent, about 5 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
  3. Add Chicken and Liquids: Place the chicken breasts in the pot. Pour in the chicken broth, diced tomatoes, black beans, corn, and the can of diced tomatoes with green chilies (Rotel).
  4. Season the Soup: Stir in the taco seasoning, ground cumin, chili powder, and season with salt and pepper to taste. Mix everything well to combine all the flavors.
  5. Cook the Chicken: Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 20-25 minutes or until the chicken is thoroughly cooked and tender enough to shred.
  6. Shred the Chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken back to the pot and stir gently.
  7. Add Cream Cheese: Add the cubed cream cheese to the hot soup. Stir continuously until the cream cheese melts completely, creating a rich and creamy broth.
  8. Adjust Seasoning: Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or chili powder for extra spice. For additional heat, a dash of hot sauce can also be added.
  9. Serve: Ladle the soup into bowls and garnish with freshly chopped cilantro if desired. Serve hot and enjoy!

Notes

  • Use chicken thighs for a juicier, more flavorful option instead of chicken breasts.
  • For a thicker soup, simmer uncovered for additional 10 minutes after adding cream cheese.
  • Fresh cilantro is optional but adds a fresh herbaceous note to the soup.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
  • Adjust spice levels by varying the amount of taco seasoning and chili powder.

Nutrition

Keywords: chicken taco soup, creamy taco soup, crockpot chicken taco soup, easy taco soup recipe, Tex-Mex soup

Find it online: https://todayquickmeals.com/chicken-taco-soup-with-cream-cheese-recipe-3/