Description
Chicken taco soup with cream cheese is a must-try recipe that combines the comforting warmth of soup with the bold, zesty flavors of tacos. Perfect for a hearty meal any day of the week.
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
- 1 8-ounce package cream cheese, softened and cut into cubes
- ¼ cup fresh cilantro, chopped (optional)
Instructions
1. Dice the onion and mince the garlic. Cut the cream cheese into cubes and set aside.
2. 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.
3. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Place the chicken breasts in the pot. Pour in the chicken broth, diced tomatoes, black beans, corn, and diced tomatoes with green chilies.
5. Stir in the taco seasoning, ground cumin, chili powder, salt, and pepper.
6. 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.
7. Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
8. Add the cubed cream cheese to the soup. Stir until the cream cheese is completely melted and the soup is creamy.
9. 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.
10. Ladle the soup into bowls. Garnish with chopped fresh cilantro, if desired.
Notes
Tips for the Perfect Chicken Taco Soup:
Both chicken breasts and thighs work well for this recipe. Thighs are juicier and more flavorful, while breasts are leaner.
If you like your soup spicier, add more jalapeños or a dash of cayenne pepper. For a milder soup, reduce the heat and use mild taco seasoning.
Use full-fat cream cheese at room temperature for best results. It melts more smoothly and creates a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 359
- Sugar: 5g
- Sodium: 940mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 90mg