Description
Chicken taco soup with cream cheese is a must-try recipe that combines the comforting warmth of soup with bold, zesty taco flavors. It’s easy to make, highly customizable, and perfect for feeding a crowd or a cozy night in.
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 shreds easily 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 fully melted and the soup is creamy.
9. Taste and adjust the seasoning with more salt and pepper if needed. Add chili powder or hot sauce for extra spice if desired.
10. Ladle the soup into bowls. Garnish with chopped fresh cilantro, if using.
Notes
Both chicken breasts and thighs work well; thighs offer more flavor and moisture.
For a spicier soup, add jalapeños or cayenne pepper to taste.
Use full-fat cream cheese for the best texture and flavor—ensure it’s at room temperature before adding to the soup.
This soup is great for meal prep and tastes even better the next day.
Serve with tortilla chips, shredded cheese, or avocado for extra toppings.
Nutrition
- Serving Size: 1 bowl
- Calories: 359
- Sugar: 5g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg