Creamy Chicken Taco Soup
A comforting, creamy soup with flavors of traditional tacos, loaded with tender shredded chicken, hearty beans, and vibrant spices.
Ingredients
Main Ingredients
- 1 1/2 cups cooked shredded chicken Use high-quality chicken for best flavor.
- 1 15 oz can pinto beans Drained and rinsed.
- 1 15 oz can diced tomatoes Including juices for added flavor.
- 1 15 oz can chicken broth Use low-sodium for better control over salt.
- 1 small red onion, finely chopped Sauté for sweetness.
- 1 clove garlic, minced Freshly minced for best flavor.
- 1/3 cup cream cheese, at room temperature Makes the soup creamy.
- 2 tsp lime juice Fresh lime juice preferred.
- 1 tbsp cilantro, chopped For garnish and flavor.
- 2/3 cup corn Frozen works great.
- 1 tbsp chili powder Adjust to taste.
- 1/4 tsp cayenne pepper Reduce or leave out for less heat.
- 1/2 tsp oregano
- 1/2 tsp salt Adjust to taste.
- 1/2 tsp cumin
Optional Toppings
- chopped onion
- chopped tomato
- chopped cilantro
- chopped avocado
- tortilla chips
Instructions
Preparation
- Gather all your ingredients to make the cooking process smoother.
- Heat a splash of oil in a Dutch oven or large saucepan over medium heat.
- Add the chopped red onion and sauté for 3-4 minutes until soft and translucent.
- Stir in the minced garlic and cook for an additional minute.
- Add chili powder, cayenne pepper, oregano, salt, and cumin. Stir frequently.
- Add the diced tomatoes with their juices and mix well.
- Stir in the cream cheese until completely melted and combined.
Cooking
- Add the shredded chicken, pinto beans, and corn into the pot.
- Pour in the chicken broth and lime juice, and stir everything together.
- Bring to a low simmer and let cook for about 30 minutes, stirring occasionally.
- Check the soup's consistency; it should be thick enough to cling to a spoon.
Serving
- Spoon the soup into bowls while hot and set out toppings for customization.
- Garnish with chopped cilantro before serving.
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Notes
Store leftovers in airtight containers. It keeps well in the refrigerator for 3-4 days or can be frozen for up to 3 months.