Description
This creamy and flavorful Chicken Taco Soup with Cream Cheese is a comforting meal perfect for any day. Combining tender shredded chicken, black beans, corn, diced tomatoes, and a blend of taco seasonings, this soup offers a wonderful balance of spicy, savory, and creamy textures. The addition of cream cheese creates a smooth, rich broth that enhances every bite, making it a delicious and hearty dish suitable for family dinners or casual gatherings.
Ingredients
Scale
Soup Base
- 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)
Seasonings
- 1 packet taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Finishing
- 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 for later use.
- Sauté the Onions and Garlic: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes, stirring occasionally. Then add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add Chicken and Liquids: Place the chicken breasts in the pot with the sautéed onions and garlic. Pour in the chicken broth, canned diced tomatoes, black beans, corn, and diced tomatoes with green chilies, stirring to combine.
- Season the Soup: Stir in the taco seasoning packet, ground cumin, chili powder, salt, and pepper to taste, ensuring the spices are well distributed throughout the soup.
- Cook the Chicken: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until the chicken is fully cooked and can be easily shredded with a fork.
- Shred the Chicken: Remove the cooked chicken breasts from the pot and shred them finely using two forks. Return the shredded chicken back into the soup and mix well.
- Add Cream Cheese: Add the cubed softened cream cheese to the soup. Stir continuously until the cream cheese is fully melted and incorporated, resulting in a creamy texture.
- Adjust Seasoning: Taste the soup and adjust seasoning by adding more salt, pepper, chili powder, or hot sauce if desired for extra spiciness.
- Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro if using. Serve warm and enjoy the comforting flavors.
Notes
- The choice of chicken breasts or thighs depends on your preference; thighs yield a slightly richer flavor.
- For a spicier soup, consider adding extra chili powder or a few dashes of your favorite hot sauce.
- Drain and rinse beans and corn to reduce excess sodium and improve taste.
- Softening cream cheese before adding helps it melt more evenly into the soup.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
