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chicken taco soup with cream cheese

Chicken Taco Soup with Cream Cheese

Chicken taco soup with cream cheese is a must-try recipe that combines the best of both worlds: the comforting warmth of soup and the bold, zesty flavors of tacos. It's easy to make, highly customizable, and perfect for feeding a crowd or enjoying solo.
Whether you’re new to the kitchen or a seasoned cook, this recipe is sure to impress.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 6 Servings
Calories 359 kcal

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.

Notes

Tips for the Perfect Chicken Taco Soup

Choosing the Right Chicken

Both chicken breasts and thighs work well for this recipe. Thighs tend to be juicier and more flavorful, while breasts are leaner. Choose based on your preference or what you have on hand.

Spice Levels and Customization

If you like your soup spicier, don’t hesitate to add more jalapeños or even a dash of cayenne pepper. Conversely, if you prefer a milder soup, use fewer jalapeños and opt for a mild taco seasoning.

Cream Cheese Tips

For the best results, use full-fat cream cheese. It melts more smoothly and provides a richer flavor. Ensure it’s at room temperature before adding it to the soup to help it blend more easily.
Keyword Chicken Taco Soup, Chicken Taco Soup with Cream Cheese