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Chicken Taco Soup with Cream Cheese Recipe

Chicken Taco Soup with Cream Cheese Recipe
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★★★★★

5.2 from 10 reviews

This Chicken Taco Soup with Cream Cheese is a rich and creamy twist on the classic taco soup. Packed with tender chicken, beans, corn, and a blend of savory spices, it’s perfect for a comforting meal. The addition of cream cheese adds a velvety texture, making it extra satisfying and delicious.

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

  1. Prepare the Ingredients: Dice the onion and mince the garlic. Cut the cream cheese into cubes and set aside, making sure it’s softened for easy melting.
  2. 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. Then add the minced garlic and cook for another 1-2 minutes until fragrant, stirring frequently to avoid burning.
  3. Add Chicken and Liquids: Place the chicken breasts in the pot. Pour in the chicken broth, diced tomatoes, black beans, corn, and the can of diced tomatoes with green chilies. Stir gently to combine all ingredients.
  4. Season the Soup: Stir in the taco seasoning, ground cumin, chili powder, and season with salt and pepper to taste. Mix well to ensure even distribution of the spices.
  5. Cook the Chicken: Bring the soup to a boil, then reduce to a simmer. Let it cook gently for 20-25 minutes, or until the chicken is fully cooked and easily shreds with a fork.
  6. Shred the Chicken: Remove the chicken breasts carefully from the pot and place on a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot and stir to combine.
  7. Add Cream Cheese: Add the cubed cream cheese to the hot soup. Stir continuously until the cream cheese has melted completely and the soup becomes creamy and smooth in texture.
  8. Adjust Seasoning: Taste the soup and adjust seasoning as needed. Add more salt, pepper, chili powder, or even a dash of hot sauce if you prefer a spicier flavor.
  9. Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro if desired. Serve hot for a comforting and hearty meal.

Notes

  • You can substitute chicken thighs for breasts for a juicier texture.
  • If you prefer a thicker soup, simmer uncovered for a few additional minutes to reduce liquid.
  • To make it spicier, add diced jalapeños or extra chili powder.
  • This soup can be made in advance and reheated; the flavors deepen nicely over time.
  • Serve with tortilla chips, shredded cheese, or sour cream for extra toppings.

Nutrition

Keywords: chicken taco soup, creamy taco soup, cream cheese soup, Mexican chicken soup, easy chicken soup, taco seasoning soup

Find it online: https://cookwithruby.com/chicken-taco-soup-with-cream-cheese-recipe/