Description
This Chicken Taco Soup with Cream Cheese is a hearty and creamy dish packed with flavorful ingredients like tender shredded chicken, black beans, corn, and diced tomatoes with green chilies. Enhanced with classic taco spices and the rich creaminess of melted cream cheese, this soup is perfect for a comforting weeknight meal that comes together in under an hour.
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)
- 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
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Prepare the Ingredients: Dice the onion and mince the garlic. Cut the softened cream cheese into cubes and set aside for later use.
- 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, about 5 minutes. Then add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add Chicken and Liquids: Place the chicken breasts in the pot. Pour in the chicken broth, diced tomatoes, black beans, corn, and the diced tomatoes with green chilies (Rotel).
- Season the Soup: Stir in the taco seasoning, ground cumin, chili powder, salt, and pepper to the pot, mixing everything well to combine the flavors.
- Cook the Chicken: Bring the soup to a boil, then reduce the heat and let it simmer gently for 20-25 minutes, or until the chicken is cooked through and can be easily shredded with a fork.
- Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the soup pot.
- Add Cream Cheese: Add the cubes of cream cheese to the soup and stir until the cream cheese has completely melted, making the soup creamy and rich.
- Adjust Seasoning: Taste the soup and adjust the seasoning by adding more salt or pepper if desired. For more heat, add additional chili powder or a dash of hot sauce.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh cilantro if you like. Serve immediately and enjoy!
Notes
- Use chicken thighs if you prefer a juicier, more flavorful chicken.
- For a thicker soup, simmer uncovered for a few extra minutes to reduce the liquid.
- Feel free to add extra vegetables such as bell peppers or jalapeños for added flavor and texture.
- This soup can be made in advance and stored in the refrigerator for up to 3 days; reheat gently on the stove.
- To make it spicier, add diced jalapeños or extra chili powder during cooking.
