Description
Creamy Chicken Taco Soup is a flavorful and comforting dish that combines tender chicken, black beans, corn, and diced tomatoes with green chilies in a rich, creamy broth. Seasoned with taco spices and finished with cheddar cheese, this soup is perfect for cozy dinners and can be customized with various toppings for extra zest.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 packet (1 oz) taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
Optional Toppings
- Chopped cilantro
- Sliced jalapeños
- Sour cream
- Tortilla chips
Instructions
- Sauté Onions: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add Garlic: Add the minced garlic and sauté for another minute until fragrant to build the base flavor.
- Cook Chicken: Add the bite-sized chicken pieces to the pot and season with taco seasoning. Cook until the chicken is lightly browned on all sides, about 5-7 minutes.
- Add Vegetables and Broth: Stir in the black beans, corn, diced tomatoes with green chilies, and chicken broth. Bring the mixture to a simmer to combine the flavors.
- Simmer Soup: Reduce heat to low and let the soup simmer gently for 20 minutes to allow the chicken to cook through and for flavors to meld.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese until the cheese melts and the soup becomes creamy and smooth.
- Season: Season with salt and pepper to taste. Adjust seasonings as needed for balance.
- Serve: Serve the soup hot with optional toppings such as chopped cilantro, sliced jalapeños, sour cream, and tortilla chips for added flavor and texture.
Notes
- For a spicier soup, add more jalapeños or include a pinch of cayenne pepper along with the taco seasoning.
- You can substitute heavy cream with half-and-half or milk for a lighter version, though the soup will be less rich.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
- For a thicker soup, reduce broth quantity or let soup simmer uncovered for a few minutes before adding cream and cheese.
- Gluten-free taco seasoning can be used to make the soup gluten-free.
