Description
This Creamy Chicken Taco Soup is the ultimate cozy meal for busy nights. It blends tender shredded chicken, beans, corn, and tomatoes in a flavorful taco-spiced broth enriched with cream cheese for irresistible creaminess. Ready in under 40 minutes, it’s a one-pot wonder that tastes like comfort in a bowl—perfect for family dinners or meal prep.
Ingredients
2½ cups rotisserie chicken, shredded
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (14.5 oz) petite diced tomatoes
1 can (15 oz) sweet corn, drained
1 can (28 oz) green enchilada sauce
1 can (14 oz) chicken broth
1 packet taco seasoning (about 2 tbsp)
½ tsp cumin
½ tsp chili powder
½ tsp garlic powder
8 oz cream cheese, cubed, room temperature
Topping Options:
Cheddar cheese, sliced jalapeños, chopped cilantro, lime wedges, sour cream, tortilla chips
Instructions
In a large pot over medium-high heat, add chicken, black beans, pinto beans, tomatoes, corn, enchilada sauce, chicken broth, taco seasoning, cumin, chili powder, and garlic powder. Stir to combine.
Bring to a boil, then reduce heat to low and simmer for 20–25 minutes, stirring occasionally.
Add cream cheese about 10 minutes before the end of cooking. Stir until melted and fully blended for a creamy texture.
Taste and adjust seasonings as needed.
Serve hot with your choice of toppings and enjoy!
Notes
Let cream cheese come to room temperature for easier melting.
Add diced green chilies or extra chili powder for more heat.
Leftover chicken or turkey works well in this recipe.
For a thicker soup, simmer uncovered a bit longer.
Great for meal prep—flavors deepen after a day in the fridge.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Soup
- Method: One-pot stovetop simmer
- Cuisine: Mexican-inspired / American fusion