Name: Chicken Taco Soup with Cream Cheese
Prep time: 10 min
Cook time: PT-489600H5M
Total time: PT-489600H5M
Cuisine: Mexican-Inspired
Ingredients: 1 tbsp olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 lb chicken breasts or thighs; 2 cups chicken broth; 1 can diced tomatoes (14.5 oz); 1 can black beans, drained and rinsed (15 oz); 1 can corn, drained (15 oz); 1 can diced tomatoes with green chilies (10 oz); 1 packet taco seasoning; 1 tsp ground cumin; 1 tsp chili powder; Salt and pepper, to taste; 1 package cream cheese, cubed (8 oz); ¼ cup fresh cilantro, chopped (optional)

Jump to Recipe

There’s something deeply comforting about a big bowl of hot, flavorful soup—especially one that combines the zesty goodness of tacos with the creamy richness of cheese. Say hello to your new favorite: chicken taco soup.

Perfect for chilly evenings, busy weeknights, or when you just need something hearty and soul-soothing, this creamy taco soup is a total winner. It’s got all the flavors you love in a taco—spiced chicken, beans, corn, tomatoes—but with the added bonus of a velvety, cream cheese base that makes each bite feel like a hug in a bowl.

And the best part? It’s a true one-pot wonder. Minimal cleanup, maximum flavor.

Why You’ll Love This Chicken Taco Soup

Creamy and comforting: Thanks to the luscious addition of cream cheese.
Family-friendly: Even picky eaters go back for seconds.
Flexible: Use chicken breasts or thighs, adjust the spice, and top it however you like.
Easy cleanup: Just one pot for everything!

Ingredients You’ll Need

1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 lb chicken breasts or thighs
2 cups chicken broth
1 can diced tomatoes (14.5 oz)
1 can black beans, drained and rinsed (15 oz)
1 can corn, drained (15 oz)
1 can diced tomatoes with green chilies (10 oz)
1 packet taco seasoning
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
1 package cream cheese, cubed (8 oz)
¼ cup fresh cilantro, chopped (optional)

How to Make This Creamy Taco Soup

Dice the onion and mince the garlic. Cube the cream cheese and set aside.
In a large pot, heat olive oil over medium. Add diced onion and sauté until soft, about 5 minutes.
Stir in garlic and cook 1–2 minutes more.
Add the chicken, chicken broth, both cans of tomatoes, beans, and corn.
Sprinkle in taco seasoning, cumin, chili powder, salt, and pepper. Stir well.
Bring everything to a boil, then reduce heat and simmer for 20–25 minutes.
Remove the chicken, shred it with two forks, and return it to the pot.
Stir in cubed cream cheese until fully melted and the soup is creamy.
Taste and adjust seasoning. Add cilantro if using.

Tips to Make It Even Better

If your cream cheese is super cold, let it soften a bit before adding—it melts smoother that way.
Prefer more spice? Toss in a chopped jalapeño or a splash of hot sauce.
Don’t skip the simmer—it lets all those flavors blend beautifully.
Chicken thighs are juicier, but breasts work great too.
Want a thinner soup? Add a splash more broth at the end.

From My Kitchen to Yours

This recipe came to life during a snowstorm when the pantry was looking sparse, and we needed something warm, filling, and cozy. I tossed together what I had on hand—some chicken, canned goods, and that magical brick of cream cheese in the back of the fridge.

The result? A rich, hearty bowl of deliciousness that instantly became a family favorite. My kids call it “taco soup night,” and honestly, I look forward to it just as much. It’s warm, filling, and tastes even better the next day.

What to Serve with Chicken Taco Soup

Take this dish to the next level with these perfect pairings:

Tortilla chips: For dunking or crumbling on top.
Avocado slices: Creamy on creamy. So good.
Shredded cheese or sour cream: Because more dairy is always welcome.
Warm cornbread: A Southern classic that never fails.
Fresh lime wedges: A little squeeze of citrus brightens the whole bowl.

How to Store and Reheat

This chicken cream cheese soup stores like a dream:

Refrigerate in an airtight container for up to 4 days.
Freeze in individual portions for up to 2 months.
Reheat gently on the stove or in the microwave. Add a splash of broth if it thickens too much.

This also makes a fantastic meal prep recipe for lunches throughout the week.

FAQs About This Mexican Soup Recipe

Can I make it in a slow cooker?

Yes! Add everything except the cream cheese and cilantro to your slow cooker. Cook on low for 6–8 hours or high for 3–4. Shred the chicken, stir in the cream cheese, and cook until melted.

Is this soup spicy?

Mildly. The green chilies and taco seasoning add flavor but not much heat. You can dial it up or down as needed.

Can I use leftover cooked chicken?

Absolutely. Just reduce the simmer time since your chicken’s already cooked.

How do I make it dairy-free?

Swap cream cheese for a plant-based alternative and double-check your taco seasoning is dairy-free.

Can I blend it for a smoother texture?

Yes, blend partially or fully for a creamier consistency—just be careful with hot liquids!

A Creamy Chicken Taco Soup You’ll Want on Repeat

If you’re craving something cozy, hearty, and packed with flavor, this chicken taco soup is your new go-to. It hits all the right notes: savory, creamy, slightly spicy, and endlessly customizable. Whether you’re curled up on the couch or feeding a hungry crowd, this Mexican soup recipe delivers comfort in every spoonful. Grab your spoon—dinner just got delicious.

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