Print

Creamy Chicken Taco Soup

Creamy Chicken Taco Soup.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Chicken Taco Soup is a soup that is as easy to make as it is to enjoy, filled with chicken, corn, beans, tomatoes, cream cheese, and spices. Ready in 30 minutes.

Ingredients

Scale
  • 2½ cups (350 grams) rotisserie chicken, shredded
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 can (14.5 ounces) petite diced tomatoes
  • 1 can (15 ounces) sweet corn, drained
  • 1 can (28 ounces) green enchilada sauce
  • 1 can (14 ounces) chicken broth
  • 1 packet (2 tablespoons) taco seasoning
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • 8 ounces cream cheese, cubed, room temperature
  • 1 cup (113 grams) cheddar cheese, shredded (for topping)
  • Jalapeño, sliced for garnish
  • Cilantro, chopped for garnish
  • Lime wedges for garnish
  • Sour cream for garnish
  • Tortilla chips for serving

Instructions

  1. Add chicken, black beans, pinto beans, tomatoes, corn, enchilada sauce, chicken broth, taco seasoning, cumin, chili powder, and garlic powder to a 5-6 quart pot over medium-high heat. Stir to combine and bring to a boil, about 5-7 minutes.
  2. Lower the heat to medium-low and let simmer for 20-25 minutes, stirring occasionally.
  3. During the final 10 minutes of cooking, add cubed cream cheese to the pot. Stir continuously until cream cheese melts completely and creates a smooth, creamy texture. The soup will turn from red-orange to pale peachy-tan.
  4. Taste the soup and adjust seasoning if needed with additional salt or a squeeze of lime juice.
  5. Ladle soup into bowls and top with shredded cheddar cheese, jalapeños, cilantro, lime wedges, sour cream, and tortilla chips as desired.

Notes

  • Can use canned chicken if rotisserie chicken is not available. Ground beef or turkey can also be substituted.
  • For vegetarian version, omit chicken and use vegetable broth instead of chicken broth.
  • Let cream cheese sit at room temperature for 30 minutes before adding for smoother melting.
  • Use a 5-6 quart pot to accommodate all ingredients comfortably.
  • Can be made in crockpot: cook on low 4-6 hours or high 2-3 hours, add cream cheese in final 30 minutes.
  • Do not freeze soup with cream cheese as it will separate. Freeze base without cream cheese, add when reheating.

Nutrition

Find it online: https://www.benefitiany.com/creamy-chicken-taco-soup/