Creamy Chicken Taco Soup
A comforting and creamy chicken taco soup packed with vibrant flavors and easy to make, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 tablespoon olive oil For sautéing
- 1 small onion, chopped Adds flavor and sweetness
- 2 cloves garlic, minced Enhances the aroma
- 2 teaspoons taco seasoning Add spices to the soup
- 1 can black beans, drained and rinsed (15 oz) Source of protein and fiber
- 1 can corn, drained (15 oz) Adds sweetness and texture
- 1 can diced tomatoes with green chilies (10 oz) Provides tanginess and flavor
- 2 cups chicken broth Base of the soup
- 2 cups shredded cooked chicken Use rotisserie chicken for convenience
- 4 ounces cream cheese, softened and cubed Adds creaminess to the soup
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes until softened.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Cooking
- Add the taco seasoning, mixing well to release the flavors.
- Add the black beans, corn, and diced tomatoes, followed by the chicken broth.
- Bring to a gentle simmer and let the flavors meld together.
- Add the shredded cooked chicken and stir into the broth.
- Introduce the softened cream cheese and stir until melted and creamy.
- Simmer for another 10-15 minutes, stirring occasionally. Adjust seasoning as needed.
Serving
- Ladle the soup into bowls and garnish with your favorite toppings such as shredded cheese, sliced avocados, or fresh cilantro.
- Serve alongside tortilla chips for added crunch.
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Notes
For convenience, use rotisserie chicken. To make it spicy, add jalapeños or spicy salsa. Store leftovers in an airtight container for 3-4 days.