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.