Ever crave something that’s both comforting and packed with flavor?
Let me introduce you to this Chicken Taco Soup with Cream Cheese recipe.
This dish is like a warm hug on a cold day, combining the rich, spicy flavors of your favorite tacos with the creamy goodness of soup.
It’s easy to make, a perfect dinner for any night of the week, and it’s sure to become a family favorite.
Enjoy!
Serving Suggestions for Chicken Taco Soup with Cream Cheese
Chicken taco soup is incredibly versatile and pairs well with a variety of sides. Consider serving it with:
With Tortilla Chips: Serve the soup with tortilla chips for added crunch.
Topped with Avocado: Add sliced avocado on top for extra creaminess and nutrition.
With Sour Cream: A dollop of sour cream can add a nice tangy contrast to the soup.
Cheese Topping: Sprinkle some shredded cheddar or Monterey Jack cheese on top.
Lime Wedges: Serve with lime wedges for a fresh, zesty kick.
Fresh Salsa: Top the soup with fresh salsa or pico de gallo for added texture and flavor.
Rice or Quinoa: Serve over cooked rice or quinoa to make the meal more filling.
Cornbread: Pair with a slice of cornbread for a delicious southern touch.
Fresh Jalapeños: Add sliced fresh jalapeños for those who like extra heat.
These serving suggestions will enhance your Chicken Taco Soup and create a well-rounded, delicious meal. Enjoy!
Tips & Tricks
Here are some tips and tricks to help you make the best Chicken Taco Soup with Cream Cheese:
Pre-Softened Cream Cheese: Make sure the cream cheese is softened to ensure it melts smoothly into the soup.
Rotisserie Chicken Shortcut: Use shredded rotisserie chicken to save time on cooking and shredding.
Slow Cooker Option: Combine all ingredients (except cream cheese and cilantro) in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in cream cheese during the last 30 minutes of cooking.
Spice Level: Adjust the spice level to your preference by adding more or less chili powder or using a spicy taco seasoning.
Extra Veggies: Add extra vegetables like bell peppers or zucchini for more nutrition.
Make Ahead: This soup can be made ahead of time and reheated. It often tastes even better the next day as the flavors meld.
Freezing: Freeze leftovers in individual portions for easy meals later. Just thaw and reheat.
Enjoy making and savoring this delicious and easy Chicken Taco Soup with Cream Cheese!
Recipe FAQ’s
Can I use a different type of cheese?
Yes, you can substitute cream cheese with other cheeses like cheddar or Monterey Jack, but keep in mind the texture and flavor will change.
What are some low-carb alternatives for this recipe?
To make this soup low-carb, omit the corn and black beans, and consider adding more low-carb vegetables like zucchini or cauliflower.
How can I make this soup spicier?
To spice things up, add more jalapeños, a dash of cayenne pepper, or use a hot taco seasoning blend.
Storing and Reheating Leftovers
Refrigeration Tips
Store any leftover soup in an airtight container in the refrigerator. It should keep well for up to 4 days.
Freezing Instructions
This soup freezes beautifully. Allow it to cool completely, then transfer it to freezer-safe containers.
It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm on the stove.
Reheating Guidelines
Reheat your soup on the stove over medium heat, stirring occasionally, until heated through.
If the soup is too thick after reheating, add a splash of chicken broth to reach your desired consistency.
Chicken Taco Soup with Cream Cheese
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 pound boneless skinless chicken breasts (or thighs)
- 2 cups chicken broth
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can corn, drained
- 1 10-ounce can diced tomatoes with green chilies (Rotel)
- 1 packet taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 8-ounce package cream cheese, softened and cut into cubes
- ¼ cup fresh cilantro chopped (optional)
Instructions
- Prepare the Ingredients:Dice the onion and mince the garlic. Cut the cream cheese into cubes and set aside.
- Sauté the Onions and Garlic:In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add Chicken and Liquids:Place the chicken breasts in the pot. Pour in the chicken broth, diced tomatoes, black beans, corn, and diced tomatoes with green chilies.
- Season the Soup:Stir in the taco seasoning, ground cumin, chili powder, salt, and pepper.
- Cook the Chicken:Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork.
- Shred the Chicken:Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
- Add Cream Cheese:Add the cubed cream cheese to the soup. Stir until the cream cheese is completely melted and the soup is creamy.
- Adjust Seasoning:Taste and adjust the seasoning with more salt and pepper if needed. If you like it spicier, add more chili powder or a dash of hot sauce.
- Serve:Ladle the soup into bowls. Garnish with chopped fresh cilantro, if desired.