When the weather cools down or you just need something soul-hugging, chicken taco soup with cream cheese comes to the rescue. It’s that magical middle ground between a taco night and a cozy soup dinner—creamy, zesty, and downright comforting. As a busy mom of three, I can’t tell you how many times this soup has saved me on weeknights when the clock was ticking and little tummies were rumbling.
Think of it as taco Tuesday… in a bowl, with extra warmth and less mess.
Table of Contents
Why You’ll Love This Chicken Taco Soup with Cream Cheese
- Quick & Easy: Ready in under an hour, with only about 10 minutes of prep.
- Crowd-Pleaser: Even picky eaters go back for seconds (trust me, I’ve tested this at home).
- Comfort Factor: Cream cheese makes the broth silky and satisfying.
- Customizable: Add spice, toppings, or extra veggies to fit your mood.
What Does Chicken Taco Soup with Cream Cheese Taste Like?
Imagine the bold flavors of a taco—spiced chicken, hearty beans, corn, and tomatoes—melted together in a creamy broth that feels like a warm hug. The cream cheese gives it richness, while the taco seasoning keeps things lively and a little zippy. Add some cilantro on top, and you’ve got freshness in every bite.
Ingredients You’ll Need for Chicken Taco Soup with Cream Cheese
Before you dive into making this hearty bowl of comfort, let’s talk ingredients. Each one plays an important role in building the bold, creamy flavors that make chicken taco soup with cream cheese such a family favorite.
- Olive Oil (1 tablespoon): A little drizzle is all you need to sauté the onions and garlic. It creates a flavorful base and adds healthy fat.
- Onion (1 medium, diced): Sweet and savory, onions bring depth to the broth. If you love a more subtle flavor, try a yellow onion.
- Garlic (3 cloves, minced): Garlic adds that irresistible aroma that makes everyone wander into the kitchen asking, “What’s cooking?”
- Chicken (1 pound, boneless and skinless breasts or thighs): Breasts make the soup leaner, while thighs give it juicier bites. Both work beautifully, so use what you prefer or have on hand.
- Chicken Broth (2 cups): The foundation of your soup. Homemade broth is wonderful, but store-bought works just fine for busy nights.
- Diced Tomatoes (1 can, 14.5 oz): Brings acidity and balance to the creamy soup.
- Black Beans (1 can, 15 oz, drained and rinsed): Add protein, fiber, and a hearty bite. If your family loves beans, you can toss in an extra can.
- Corn (1 can, 15 oz, drained): Brings sweetness and texture. Fresh or frozen corn can be used as well.
- Diced Tomatoes with Green Chilies (1 can, 10 oz – like Rotel): This is where the zesty taco flavor really shines. It adds just the right amount of kick.
- Taco Seasoning (1 packet): The heart of the taco flavor. You can use a store-bought packet or make your own blend for extra freshness.
- Ground Cumin (1 teaspoon): Earthy and smoky, cumin rounds out the seasoning.
- Chili Powder (1 teaspoon): Adds warmth without being too spicy—perfect for family meals.
- Salt & Pepper: To taste. Adjust as needed once the cream cheese melts in.
- Cream Cheese (1 package, 8 oz, softened and cubed): The star of the show. This is what makes the soup velvety and indulgent. For best results, use full-fat cream cheese and let it soften before adding.
- Fresh Cilantro (¼ cup, chopped, optional): A bright, herbal garnish that balances the richness of the cream cheese.
👉 Love creamy soups like this? You might also enjoy my White Chicken Lasagna Soup, which has that same cozy, cheesy vibe.
How to Make Chicken Taco Soup with Cream Cheese
Making chicken taco soup with cream cheese is easier than you think, and I promise, it’ll taste like you spent hours in the kitchen. Let’s break it down step by step so you feel confident at every turn.
Step 1: Prep Your Ingredients
Before you even turn on the stove, dice your onion, mince the garlic, and cube the cream cheese. Having everything ready to go makes cooking smoother (and keeps little ones from asking, “Is dinner ready yet?” every five minutes).
Pro Tip: If your cream cheese is straight from the fridge, let it sit out while you prep the veggies. It’ll melt into the soup much more easily later.
Step 2: Build the Flavor Base
In a large soup pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the diced onion and cook for about 5 minutes until it’s soft and fragrant. Next, stir in the garlic and let it cook for another minute.
This quick sauté is what gives your soup that irresistible, homemade flavor from the very start.
Step 3: Add Chicken and Broth
Place the chicken breasts (or thighs) directly into the pot. Pour in the chicken broth, then add the diced tomatoes, black beans, corn, and the can of diced tomatoes with green chilies (Rotel).
At this point, the pot will look colorful and a little messy—that’s the good kind of chaos.
Step 4: Season the Soup
Sprinkle in the taco seasoning, ground cumin, chili powder, plus a little salt and pepper. Stir everything well so those spices coat every ingredient.
This is where the taco magic happens, and your kitchen starts smelling amazing.
Step 5: Simmer Until Tender
Bring the soup to a gentle boil, then lower the heat and let it simmer for about 20–25 minutes. The chicken should cook through and become tender enough to shred.
Pro Tip: Keep the lid partially on while simmering to prevent too much liquid from evaporating.
Step 6: Shred the Chicken
Using tongs, carefully remove the chicken from the pot and place it on a cutting board. Shred it into bite-sized pieces using two forks, then return it to the pot.
This step makes every spoonful hearty and satisfying.
Step 7: Add the Cream Cheese
Now comes the creamy twist that makes this recipe shine. Add the cubed cream cheese directly to the pot. Stir patiently until it melts completely into the broth, creating a velvety, smooth texture.
Pro Tip: Don’t rush this step. Give the cream cheese a few minutes to melt and blend—it’s worth the wait!
Step 8: Taste and Adjust
Give your soup a taste. Need more spice? Add a dash of chili powder or hot sauce. Too salty? A squeeze of lime juice can balance it out.
Step 9: Serve and Garnish
Ladle the soup into bowls, sprinkle with fresh cilantro if you like, and add your favorite toppings. Tortilla strips, shredded cheese, diced avocado, or even a dollop of sour cream make it extra special.
👉 If you’re a fan of creamy, comforting soups, don’t miss my Creamy Chicken Tortilla Soup for another cozy family dinner idea.
This step-by-step method guarantees that your chicken taco soup with cream cheese comes out creamy, flavorful, and ready to win over even the pickiest eaters.
Tips and Tricks for Perfect Chicken Taco Soup with Cream Cheese
- Thighs vs. Breasts: Thighs bring extra juiciness; breasts keep it lighter.
- Cream Cheese Hack: Soften it to room temperature first—it melts better and prevents clumps.
- Spice Play: Add jalapeños or cayenne for heat, or stick to mild seasoning for family-friendly flavor.
- Toppings Bar: Set out chips, sour cream, and avocado slices for a fun DIY taco-soup night.
- Make Ahead: The flavors deepen if you let it sit overnight in the fridge—hello, easy leftovers!
Storage Tips
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze in portions (without cream cheese, if possible) for up to 3 months. Add cream cheese when reheating for best texture.
- Reheat: Warm gently on the stove, stirring often.
FAQs
Can I use rotisserie chicken?
Absolutely! Shred it and add in after simmering the broth.
What if I don’t have taco seasoning?
Mix chili powder, cumin, paprika, onion powder, garlic powder, and salt—it works perfectly.
Can I make this in the slow cooker?
Yes! Add everything except cream cheese, cook on low 6–7 hours, shred chicken, then stir in cream cheese at the end.
Conclusion
There you have it—a cozy, flavor-packed chicken taco soup with cream cheese that’s weeknight-friendly and guaranteed to win over your table. Whether you’re feeding family or warming up solo, this soup will keep you full, happy, and maybe even looking forward to leftovers tomorrow.
If you try this, I’d love to hear how it turned out—drop a comment, leave a rating, or tag me on Instagram. Sharing food is sharing love, after all. 💛
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Chicken Taco Soup with Cream Cheese – A Creamy Comfort Classic
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course, Soup
- Method: stovetop
- Cuisine: Mexican
Description
Chicken taco soup with cream cheese is a bold, creamy, and comforting dish that combines all your favorite taco flavors into a hearty soup. Perfect for weeknight dinners or casual gatherings.
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 olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for 1-2 minutes until fragrant.
4. Place the chicken breasts into the pot. Pour in chicken broth, diced tomatoes, black beans, corn, and diced tomatoes with green chilies.
5. Stir in taco seasoning, ground cumin, chili powder, salt, and pepper.
6. Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through.
7. Remove chicken from the pot and shred using two forks. Return the shredded chicken to the pot.
8. Add cubed cream cheese to the soup. Stir until fully melted and the soup is creamy.
9. Taste and adjust seasoning with more salt, pepper, or chili powder if needed.
10. Ladle into bowls and garnish with chopped cilantro if desired.
Notes
Both chicken breasts and thighs work great; thighs are juicier, while breasts are leaner.
For extra spice, add jalapeños, cayenne, or hot sauce to taste.
Use full-fat cream cheese at room temperature for smooth melting and rich flavor.
This soup stores well and tastes even better the next day.
