Description
Chicken Taco Soup with Cream Cheese is a creamy, flavorful Mexican-inspired soup that combines spiced chicken, beans, corn, tomatoes, and a rich cream cheese base. It’s hearty, family-friendly, and perfect for cozy nights or meal prep—ready in under 40 minutes and cooked in one pot.
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)
Instructions
Dice the onion and mince the garlic. Cube the cream cheese and set aside.
Heat olive oil in a large pot over medium heat. Sauté onion for 5 minutes until soft.
Stir in garlic and cook for 1–2 minutes more.
Add chicken, chicken broth, diced tomatoes, black beans, corn, and diced tomatoes with green chilies.
Sprinkle in taco seasoning, cumin, chili powder, salt, and pepper. Stir well.
Bring to a boil, then reduce heat and simmer for 20–25 minutes.
Remove chicken, shred with two forks, and return to the pot.
Stir in cubed cream cheese until fully melted and soup is creamy.
Taste and adjust seasoning. Add cilantro before serving, if desired.
Notes
Soften cream cheese slightly for a smoother melt.
For extra heat, add jalapeños or hot sauce.
Simmering allows flavors to blend—don’t skip it!
Chicken thighs add extra juiciness, but breasts work perfectly.
Add more broth if you prefer a thinner soup.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Soup / Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired