Creamy Chicken Taco Soup
This creamy, flavor-packed soup combines tender chicken, hearty beans, sweet corn, and zesty taco seasonings in a velvety broth. Topped with fresh garnishes, it delivers the beloved flavors of chicken tacos in each comforting spoonful
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 3 garlic cloves minced
- 1 packet 1.25 oz taco seasoning (or 3 tablespoons homemade taco seasoning)
- 4 cups chicken broth
- 1 can 14.5 oz fire-roasted diced tomatoes
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn kernels, drained (or 1½ cups frozen corn)
- 3 cups cooked shredded chicken rotisserie chicken works great
- 1 cup heavy cream or half-and-half for a lighter option
- 8 oz cream cheese softened and cubed
- 1 tablespoon lime juice
- ¼ cup fresh cilantro chopped (plus more for garnish)
- Salt and pepper to taste
- Optional Toppings:
- Tortilla strips or crushed tortilla chips
- Shredded Mexican cheese blend
- Diced avocado
- Sour cream
- Sliced jalapeños
- Green onions chopped
- Extra lime wedges
Instructions
- Sauté the aromatics. Heat olive oil in a large Dutch oven or soup pot over medium heat. Add diced onion and bell pepper, cooking until softened, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Add seasonings and liquids. Sprinkle the taco seasoning over the vegetables and stir to coat evenly. Pour in the chicken broth and add the diced tomatoes with their juices, stirring to combine and scraping any browned bits from the bottom of the pot.
- Incorporate beans and corn. Add the drained black beans and corn to the pot, stirring to combine. Bring the mixture to a simmer.
- Add the chicken. Stir in the shredded chicken and return to a simmer. Cook for about 10 minutes to allow the flavors to meld together.
- Create the creamy base. Reduce heat to low. Add the cubed cream cheese, stirring frequently until it completely melts and incorporates into the soup. This may take 3-5 minutes.
- Finish with cream. Pour in the heavy cream, stirring to combine. Let the soup heat through for about 5 minutes, but do not allow it to boil after adding the cream.
- Add final touches. Stir in the lime juice and chopped cilantro. Taste and adjust seasoning with salt and pepper as needed.
- Serve with toppings. Ladle the hot soup into bowls and let everyone garnish with their choice of toppings. The contrasting textures and temperatures from the toppings really enhance the soup experience!
Notes
- For a thicker soup, you can mash some of the black beans before adding them to the pot.
- This soup can be made ahead and reheated gently—just be careful not to boil it once the cream has been added.
- The soup will continue to thicken as it cools, so you may need to add a splash of broth when reheating leftovers.
- For a spicier version, add a diced jalapeño with the onions and peppers, or stir in a few dashes of hot sauce at the end.
- This recipe freezes well if you omit the dairy components. When ready to eat, thaw completely, reheat, and then stir in fresh cream and cream cheese.