Description
Indulge in the cozy, comforting flavors of this Creamy Chicken Taco Soup – a rich and delicious one-pot meal that’s ready in just 30 minutes. Tender chicken, melty cheese, and zesty taco seasonings come together in a velvety broth for the ultimate in satisfying, soul-warming soup.
Ingredients
– 1 lb boneless, skinless chicken breasts, diced
– 1 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 packet taco seasoning
– 4 cups chicken broth
– 8 oz cream cheese, softened
– 1 (15 oz) can diced tomatoes
– 1 (15 oz) can corn, drained
– 1 (15 oz) can black beans, drained and rinsed
– 1 cup shredded cheddar cheese
– Tortilla strips, lime wedges, and fresh cilantro for serving
Instructions
1. – In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and cook until lightly browned, about 5-7 minutes.
2. – Add the diced onion and minced garlic to the pot. Cook for 2-3 minutes until the onion is translucent.
3. – Sprinkle the taco seasoning over the chicken and vegetables, and stir to coat.
4. – Pour in the chicken broth and add the softened cream cheese. Whisk until the cream cheese is fully incorporated and the mixture is smooth.
5. – Stir in the diced tomatoes, corn, and black beans. Bring the soup to a simmer and let it cook for 10-15 minutes, stirring occasionally, until the flavors have melded and the soup has thickened slightly.
6. – Remove from heat and stir in the shredded cheddar cheese until melted.
7. – Serve the Creamy Chicken Taco Soup hot, garnished with tortilla strips, lime wedges, and fresh cilantro.
Notes
– For a spicier soup, add diced jalapeños or a dash of hot sauce.
– Swap out the chicken for ground turkey or beef for a different protein.
– Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American