Creamy Chicken Taco Soup
A quick and easy creamy chicken taco soup packed with bold flavors, protein, and satisfying ingredients—perfect for busy nights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Cuisine: Tex-Mex
Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie or grilled)
- 4 cups chicken broth
- 8 ounces cream cheese, softened
- 1 cup heavy cream
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 packet taco seasoning (or homemade blend)
- 1 medium onion, diced
- 1 tablespoon olive oil
- Optional toppings: shredded cheese, sour cream, avocado slices, cilantro, tortilla chips
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onions and sauté until soft and translucent, about 3-4 minutes.
- Stir in the taco seasoning and let it coat the onions, cooking for 1 minute.
- Pour in the chicken broth and stir to combine. Bring to a gentle simmer.
- Add the diced tomatoes with green chilies, black beans, and corn. Stir and simmer for 5 minutes.
- Lower the heat and add the cream cheese, stirring continuously until melted and blended.
- Stir in the heavy cream and shredded chicken. Heat through for about 5 minutes.
- Taste and adjust seasoning as needed.
- Serve hot with your favorite toppings such as shredded cheese, sour cream, avocado slices, cilantro, or tortilla chips.
Notes
[‘Use softened cream cheese to avoid lumps.’, ‘Sauté onions and spices to build flavor.’, ‘Shred chicken finely for better texture.’, ‘Customize spice level with mild or spicy ingredients.’, ‘Add a splash of chicken broth to thin the soup if needed.’]
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 15
- Fiber: 5
- Protein: 25
Keywords: Creamy chicken taco soup, easy dinner recipe, Tex-Mex soup, gluten-free soup, quick weeknight meal