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Creamy Chicken Taco Soup Recipe

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4.2 from 78 reviews

This creamy chicken taco soup is a flavorful, comforting dish that combines tender shredded chicken with a zesty blend of taco seasoning, fire-roasted tomatoes, black beans, and corn. Cream cheese adds a luscious, rich texture, making this soup perfect for a cozy meal. Topped with cheddar, sour cream, fresh cilantro, and served with crunchy tortilla chips and lime wedges, it’s an irresistible twist on classic taco flavors in a warm, hearty soup.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • 1 tbsp olive oil (divided)
  • 1 small yellow onion, diced
  • 3 cloves garlic, finely minced
  • 2 tbsp taco seasoning (divided)
  • 1 quart chicken broth
  • 2 10 oz cans Rotel fire-roasted tomatoes and green chilies
  • 1 14 oz can black beans, drained and rinsed
  • 1 14 oz can corn kernels, drained
  • 8 oz full-fat cream cheese, softened at room temperature
  • 2 cups shredded chicken

Toppings

  • Shredded cheddar cheese
  • Sour cream
  • Fresh cilantro
  • Green onions
  • Tortilla chips or strips
  • Lime wedges

Instructions

  1. Sauté Aromatics: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onions and sauté until they become soft and translucent, about 3-4 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
  2. Add Taco Seasoning: Sprinkle in 2 tablespoons of taco seasoning and stir well to coat the onions and garlic evenly, enhancing the flavor base of the soup.
  3. Combine Soup Ingredients and Simmer: Pour in the chicken broth, followed by the fire-roasted tomatoes and green chilies, black beans, and corn kernels. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat and let the soup gently simmer for 8-10 minutes to meld the flavors.
  4. Melt Cream Cheese: Gradually add the softened cream cheese in small pieces to the simmering soup. Stir slowly and patiently until the cream cheese is fully melted and incorporated, creating a creamy texture without separation.
  5. Add Chicken and Warm Through: Stir the shredded cooked chicken into the soup and continue to simmer for an additional 5 minutes to warm the chicken through and let the flavors combine.
  6. Serve and Garnish: Ladle the soup into bowls and top with shredded cheddar cheese, sour cream, fresh cilantro, green onions, and tortilla chips or strips. Squeeze fresh lime wedges over the top before serving for added brightness and zest.

Notes

  • For a spicier soup, add extra green chilies or a dash of hot sauce.
  • Use rotisserie chicken as a quick option for shredded chicken.
  • Substitute cream cheese with sour cream or Greek yogurt for a tangier version.
  • To make it gluten-free, ensure your taco seasoning is gluten-free and avoid tortilla chips with gluten.
  • This soup freezes well; store in an airtight container for up to 3 months.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican American

Find it online: https://allyumcooks.com/creamy-chicken-taco-soup-recipe/