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Creamy Chicken Taco Soup

Rich, hearty soup with tender chicken, vegetables, and bold Mexican spices in a creamy base, perfect for comfort food cravings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American, Mexican
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 6 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes drained
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn kernels drained
Seasonings
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 0.5 tsp cayenne pepper optional
  • salt and black pepper to taste
Creamy Base
  • 1 cup heavy cream
  • 0.5 cup cream cheese softened
  • 2 tbsp fresh lime juice
  • 0.25 cup fresh cilantro chopped

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Two forks for shredding
  • Ladle

Method
 

  1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Season chicken breasts with salt and pepper, then cook for 6-7 minutes per side until golden brown and cooked through.
  2. Remove chicken from pot and set aside to cool. Once cool enough to handle, shred the chicken into bite-sized pieces using two forks.
  3. In the same pot, add diced onion and bell pepper. Cook for 5-6 minutes until vegetables are softened and onion is translucent.
  4. Add minced garlic, cumin, chili powder, paprika, oregano, and cayenne (if using). Cook for 1 minute until fragrant, stirring constantly.
  5. Pour in chicken broth and add diced tomatoes, black beans, and corn. Bring mixture to a boil, then reduce heat and simmer for 15 minutes.
  6. Add shredded chicken back to the pot and simmer for an additional 10 minutes to allow flavors to meld together.
  7. Reduce heat to low and slowly stir in heavy cream and softened cream cheese, whisking until cream cheese is completely melted and incorporated.
  8. Season with salt and pepper to taste, then stir in fresh lime juice and chopped cilantro just before serving.

Notes

For best results, ensure cream cheese is fully softened before adding. Soup can be stored in refrigerator for up to 4 days. Garnish with shredded cheese, sour cream, avocado, and crushed tortilla chips.