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Chicken Taco Soup with Cream Cheese Recipe

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

5.3 from 21 reviews

This creamy and comforting Chicken Taco Soup brings together tender shredded chicken, seasoned with classic taco spices, combined with beans, corn, and diced tomatoes for a hearty and flavorful meal. The addition of cream cheese adds a rich, velvety texture that makes this soup a perfect easy weeknight dinner.

Ingredients

Scale

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

Cream Cheese 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.
  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, about 5 minutes. Add the minced garlic and cook 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 diced tomatoes with green chilies.
  4. Season the Soup: Stir in the taco seasoning, ground cumin, chili powder, salt, and pepper.
  5. Cook the Chicken: Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork.
  6. Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
  7. Add Cream Cheese: Add the cubed cream cheese to the soup. Stir until the cream cheese is completely melted and the soup is creamy.
  8. Adjust Seasoning: Taste and adjust the seasoning with more salt and pepper if needed. If you like it spicier, add more chili powder or a dash of hot sauce.
  9. Serve: Ladle the soup into bowls. Garnish with chopped fresh cilantro, if desired.

Notes

  • Use chicken thighs as an alternative for juicier meat.
  • To make it spicier, add extra diced jalapeños or hot sauce.
  • For a dairy-free version, substitute cream cheese with a vegan cream cheese or coconut cream.
  • This soup can be prepared in a slow cooker by adding all ingredients except cream cheese and cooking on low for 6-7 hours.
  • Leftovers store well in the fridge for up to 3 days and freeze beautifully.

Nutrition

Keywords: chicken taco soup, creamy taco soup, easy chicken soup, taco seasoning soup, comfort food, weeknight dinner

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