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Best Creamy Chicken Taco Soup Recipe

A close-up of a white bowl filled with creamy chicken taco soup, featuring chunks of chicken, corn, and black beans.
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Make this easy weeknight taco soup that delivers a thick and rich, creamy texture using simple ingredients for a comforting one pot dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
  • 1 (10.75 ounce) can cream of chicken soup
  • 1 (4 ounce) can diced green chilies, undrained
  • 4 cups chicken broth
  • 1 packet (1 ounce) taco seasoning mix
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream (optional, for extra richness)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 to 7 minutes. You do not need to cook them completely through yet.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the chicken broth, drained corn, rinsed black beans, Ro-Tel, cream of chicken soup, diced green chilies, taco seasoning, cumin, and chili powder. Stir well to combine all ingredients.
  4. Bring the soup mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for 15 minutes, allowing the chicken to cook through and the flavors to blend.
  5. Remove the lid. Add the cubed cream cheese to the pot, stirring constantly until the cream cheese has completely melted and the soup thickens and becomes creamy.
  6. If using, stir in the heavy cream for an even richer texture. Taste the soup and add salt and pepper if needed.
  7. Serve hot with your favorite toppings.

Notes

  • For a thicker soup, mash about 1 cup of the soup mixture against the side of the pot with a spoon before adding the cream cheese, or add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last 5 minutes of simmering.
  • Shred the chicken instead of cubing it for a different texture. Cook the chicken whole in the broth, remove it, shred it with two forks, and return it to the pot before adding the cream cheese.
  • Toppings suggestions: shredded cheddar cheese, sour cream or plain Greek yogurt, sliced avocado, fresh cilantro, and crushed tortilla chips or strips.

Nutrition

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