Creamy Chicken Taco Soup
A warm, creamy soup combining tender chicken and zesty taco flavors, perfect for a family meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 2 cans (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (15 oz) chicken broth
- 8 oz cream cheese, softened
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Chopped cilantro (optional garnish)
- Sour cream (optional garnish)
- Shredded cheese (optional garnish)
- Avocado slices (optional garnish)
Instructions
- Sauté the vegetables: In a large pot, heat a splash of oil over medium heat. Add the diced onion and bell pepper. Sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Cook the chicken: Add the chicken pieces to the pot and season with taco seasoning, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
- Add the canned ingredients: Pour in the diced tomatoes, black beans, corn, and chicken broth. Stir well to combine and bring the mixture to a boil.
- Simmer and incorporate cream cheese: Lower the heat and let the soup simmer for 15-20 minutes. After simmering, add the softened cream cheese, stirring until fully melted and incorporated into the soup.
- Adjust seasoning: Taste and adjust seasoning as needed. If desired, add more taco seasoning or additional salt and pepper.
- Serve hot: Ladle the soup into bowls and top with your choice of garnishes like cilantro, sour cream, shredded cheese, or avocado slices.
Notes
For a thicker soup, allow to simmer longer or mash some beans; adjust spice levels to taste.