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Chicken Taco Soup with Cream Cheese Recipe

Chicken Taco Soup with Cream Cheese Recipe
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★★★★★

5.2 from 26 reviews

This creamy and flavorful Chicken Taco Soup blends tender shredded chicken, beans, corn, and a medley of diced tomatoes with warm taco spices, all enriched with smooth cream cheese for a comforting and hearty meal that’s perfect for any day of the week.

Ingredients

Scale

Soup Base

  • 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)

Seasonings

  • 1 packet taco seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Creamy Finish

  • 1 8-ounce package cream cheese, softened and cut into cubes
  • ¼ cup fresh cilantro, chopped (optional)

Instructions

  1. Prepare the Ingredients: Dice the onion and mince the garlic. Cut the cream cheese into cubes and set aside to soften slightly at room temperature.
  2. 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 and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant, stirring frequently to prevent burning.
  3. Add Chicken and Liquids: Place the chicken breasts into the pot. Pour in the chicken broth, diced tomatoes, black beans, corn, and diced tomatoes with green chilies. Stir gently to combine all ingredients.
  4. Season the Soup: Sprinkle the taco seasoning, ground cumin, chili powder, salt, and pepper evenly into the soup. Stir well to distribute the spices throughout the mixture.
  5. Cook the Chicken: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and let the soup simmer, uncovered, for 20 to 25 minutes or until the chicken is fully cooked and can be easily shredded with a fork.
  6. Shred the Chicken: Remove the chicken breasts carefully from the pot and place them on a cutting board. Using two forks, shred the meat into bite-sized pieces. Return the shredded chicken back into the pot.
  7. Add Cream Cheese: Add the cubed cream cheese to the hot soup. Stir continuously until the cream cheese has fully melted and incorporated, giving the soup a rich and creamy texture.
  8. Adjust Seasoning: Taste the soup and adjust salt and pepper as needed. For additional heat, add more chili powder or a dash of your favorite hot sauce to suit your preference.
  9. Serve: Ladle the warm soup into bowls and garnish with freshly chopped cilantro if desired. Serve immediately with optional sides such as tortilla chips, sour cream, or shredded cheese.

Notes

  • Use chicken thighs for a juicier and more flavorful result.
  • For a dairy-free version, substitute cream cheese with a vegan cheese alternative or coconut cream.
  • Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Customize spice level by adjusting chili powder or adding jalapeños.
  • Serve with toppings like avocado slices, shredded cheddar cheese, or a squeeze of lime for enhanced flavor.

Nutrition

Keywords: chicken taco soup, creamy chicken soup, taco soup with cream cheese, easy soup recipe, Mexican-inspired soup

Find it online: https://dinewithlily.com/chicken-taco-soup-with-cream-cheese-recipe/