Description
This creamy and flavorful Chicken Taco Soup combines tender chicken, black beans, corn, and diced tomatoes with a blend of taco seasoning and melted cream cheese for a comforting meal that’s perfect for any day of the week. With a mix of spicy and savory flavors, this soup is easy to prepare and serves six people.
Ingredients
Scale
Main 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
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Prepare the Ingredients: Dice the onion and mince the garlic. Cut the cream cheese into cubes and set aside.
- Sauté the Onions and Garlic: 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. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add Chicken and Liquids: Place the chicken breasts in the pot. Pour in the chicken broth, diced tomatoes, black beans, corn, and diced tomatoes with green chilies.
- Season the Soup: Stir in the taco seasoning, ground cumin, chili powder, salt, and pepper.
- Cook the Chicken: Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork.
- Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
- Add Cream Cheese: Add the cubed cream cheese to the soup. Stir continuously until the cream cheese is fully melted and the soup becomes creamy and smooth.
- Adjust Seasoning: Taste the soup and adjust the seasoning by adding more salt, pepper, or chili powder as desired. If you prefer extra heat, add a dash of hot sauce.
- Serve: Ladle the soup into individual bowls and garnish with chopped fresh cilantro, if using. Serve hot and enjoy!
Notes
- You can substitute chicken thighs for chicken breasts for a juicier texture.
- For a spicier kick, add jalapeños or hot sauce while simmering.
- Use low-sodium chicken broth to control the salt content.
- If you want a thicker soup, mash some of the black beans before adding cream cheese.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
