Description
A hearty and flavorful creamy chicken taco soup with a Mexican twist, perfect for a comforting dinner.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes with green chilies
- 2 cups chicken broth
- 1 (8 oz) package cream cheese, softened
- 2 tablespoons taco seasoning
- Salt and pepper to taste
- Optional toppings: shredded cheese, cilantro, lime, sour cream, tortilla strips
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for 1 minute.
- Add shredded chicken, black beans, corn, diced tomatoes with green chilies, and chicken broth to the pot. Stir to combine.
- Sprinkle in taco seasoning, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes.
- Cut cream cheese into cubes and add to the soup. Stir until the cream cheese is fully melted and the soup is creamy, about 5 minutes.
- Taste and adjust seasoning if needed. Serve hot, garnished with your favorite toppings such as shredded cheese, cilantro, or tortilla strips.
Notes
- This creamy chicken taco soup thickens as it cools.
- Leftovers of this chicken taco soup taste even better the next day.
- If your cream cheese looks lumpy at first, keep stirring; it will melt smooth.
- For a spicier soup, add extra diced green chiles or a pinch of cayenne.
- This creamy chicken taco soup can be made in a slow cooker by adding cream cheese in the last 30 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 340 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 17g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 0mg