Ingredients
2 cups Cooked Chicken Breast
1 tablespoon Olive Oil
1 medium Yellow Onio
2 cloves Garlic
4 cups Chicken Broth
1 can (14.5 oz) Diced Tomatoes
1 can (15 oz) Black Beans
1 can (15 oz) or 1 cup Cor
1 can (4 oz) Green Chiles
1 packet (1 oz) or 2 tablespoons Taco Seasoning
1 teaspoon Chili Powder
1 teaspoon Cumi
8 oz block Cream Cheese
To taste Salt
To taste Pepper
1/4 cup Fresh Cilantro
Lime Wedges
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until it softens and becomes translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Do not let the garlic brow
- Pour in the chicken broth, diced tomatoes (undrained), rinsed and drained black beans, drained corn, and undrained green chiles. Stir everything together
- Sprinkle in the taco seasoning, chili powder, and cumin. Give it a good stir to combine all the spices evenly throughout the soup. Bring the mixture to a gentle simmer
- Once simmering, reduce the heat to low, cover the pot, and let the soup cook for at least 10-15 minutes. This allows all the flavors to meld and deepen beautifully
- Stir in the shredded or diced cooked chicken. Allow it to heat through in the soup for about 2-3 minutes
- Add the cubed, softened cream cheese to the simmering soup. Stir continuously until the cream cheese completely melts and incorporates, creating that luscious, creamy texture we all crave in this Creamy Chicken Taco Soup with Cream Cheese. This step usually takes 2-4 minutes. Keep stirring to prevent the cream cheese from sticking to the bottom
- Taste the soup and adjust the seasoning with salt and pepper as needed. Sometimes, depending on your broth and taco seasoning, you might need a little extra salt. Ladle the hot Creamy Chicken Taco Soup with Cream Cheese into bowls. Garnish generously with fresh cilantro and serve with lime wedges for squeezing. Enjoy this comforting, hearty meal!
Notes
For a smooth soup, ensure your cream cheese is softened and cut into small cubes. Stir continuously while melting and avoid bringing the soup to a rolling boil afterwards.
Always taste and adjust seasoning (salt, pepper, or hot sauce) before serving, as broth and taco seasoning sodium levels can vary.
Using pre-cooked chicken, especially rotisserie chicken, is a fantastic shortcut for this recipe.
Don't skip fresh garnishes like cilantro and a squeeze of lime juice; they beautifully brighten the rich, creamy flavors.
Store cooled leftovers in an airtight container for 3-4 days in the refrigerator. The soup also freezes well for 2-3 months; thaw overnight and whisk gently during reheating if separation occurs.
Serve with a toppings bar including shredded cheese, sour cream or Greek yogurt, avocado, green onions, and crushed tortilla chips for a customizable experience.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg