Creamy Chicken Taco Soup (Printable Version)

Hearty soup with shredded chicken, black beans, corn, and a rich, spiced cream broth ready in under an hour.

# Ingredient List:

→ Protein

01 - 2 cups cooked chicken breast, shredded (rotisserie chicken works well)

→ Vegetables & Beans

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 (15 oz) can black beans, drained and rinsed
05 - 1 (15 oz) can corn kernels, drained
06 - 1 (14.5 oz) can diced tomatoes with green chilies, undrained

→ Liquids & Dairy

07 - 2 cups low-sodium chicken broth
08 - 1 cup heavy cream or half-and-half
09 - 4 oz cream cheese, cubed and softened

→ Spices & Seasonings

10 - 1 packet (about 1 oz) taco seasoning (or 2 tbsp homemade)
11 - 1/2 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - Salt and black pepper, to taste

→ Optional Garnishes

14 - Chopped fresh cilantro
15 - Sliced jalapeños
16 - Shredded cheddar cheese
17 - Crushed tortilla chips
18 - Lime wedges

# Directions:

01 - In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the onion and cook until softened, about 3–4 minutes.
02 - Add the garlic and cook for 30 seconds until fragrant.
03 - Stir in the shredded chicken, black beans, corn, diced tomatoes with juices, chicken broth, taco seasoning, cumin, and smoked paprika. Mix well.
04 - Bring the soup to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
05 - Lower the heat. Add cream cheese and heavy cream. Stir until the cream cheese melts completely and the soup is creamy and smooth, about 5 minutes.
06 - Taste and season with salt and black pepper as needed.
07 - Ladle into bowls and garnish with cilantro, jalapeños, cheddar cheese, tortilla chips, and lime wedges as desired.

# Expert Tips:

01 -
  • It comes together in under 45 minutes with ingredients you probably already have in your pantry
  • The creamy broth feels indulgent but the soup is still packed with protein and veggies
  • Leftovers taste even better the next day, making it perfect for meal prep
02 -
  • Temper your cream by adding a small amount of hot soup to it before pouring it into the pot—this prevents the cream from separating and looking curdled
  • Cube your cream cheese while it's still cold and let it sit at room temperature while you prep everything else, otherwise it will take forever to melt into the soup
  • The soup will continue to thicken as it cools, so if you're reheating leftovers, you might need to add a splash of broth or cream to get it back to the right consistency
03 -
  • If you're planning to freeze portions, leave out the cream and cream cheese—add fresh dairy when you reheat, otherwise the texture can get grainy and weird
  • Make your own taco seasoning with chili powder, cumin, paprika, garlic powder, and onion powder to control exactly what's in your soup
  • Use an immersion blender for 30 seconds if you want a thicker, chowder-like consistency—just leave some chunks for texture

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