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Chicken Taco Soup with Cream Cheese

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This creamy chicken taco soup combines mild taco flavors with rich cream cheese for the perfect comfort food dinner. Ready in 35 minutes with simple ingredients.

Ingredients

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  • 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, room temperature and cubed
  • ¼ cup fresh cilantro, chopped (optional)

Instructions

  1. Dice onion, mince garlic, and cut room temperature cream cheese into cubes. Set aside.
  2. Heat olive oil in large 4-quart pot over medium heat. Add onion and cook 5 minutes until softened.
  3. Add garlic and cook 1-2 minutes until fragrant.
  4. Add chicken breasts, broth, diced tomatoes, black beans, corn, and Rotel tomatoes to pot.
  5. Stir in taco seasoning, cumin, chili powder, salt, and pepper. Bring to boil, then simmer 20-25 minutes until chicken shreds easily.
  6. Remove chicken, shred with two forks, and return to pot.
  7. Stir in cubed cream cheese until completely melted and soup is creamy, 2-3 minutes.
  8. Taste and adjust seasonings. Garnish with cilantro and serve hot.

Notes

  • Use rotisserie chicken to save time – add during last 5 minutes of cooking.
  • For slow cooker: Cook all ingredients except cream cheese on low 6-8 hours. Add cream cheese last 30 minutes.
  • Soup develops better flavor when stored overnight in refrigerator.

Nutrition

Find it online: https://www.benefitiany.com/chicken-taco-soup-with-cream-cheese/