There's something irresistibly comforting about a bowl of this Creamy Chicken Taco Soup Recipe—it's rich, flavorful, and creamy with just the right amount of spice to keep you coming back for more. Trust me, once you make it, it'll quickly become a go-to for cozy weeknights!
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Why You'll Love This Recipe
I can't tell you how many times this creamy chicken taco soup has saved me on a busy night. It's the perfect blend of easy-to-find ingredients and bold Mexican-inspired flavors, all wrapped up in a creamy, satisfying soup that feels like a warm hug.
- Effortless Comfort: You only need one pot, making cleanup a breeze.
- Customizable Richness: The cream cheese and cheddar create a luscious texture that'll satisfy your creamy cravings.
- Fantastic Flavor Layers: Spices like chili powder, cumin, smoked paprika, and oregano build depth without overpowering.
- Kid-Friendly & Crowd-Pleasing: Mild heat with options to kick it up or tone it down to suit everyone at the table.
Ingredients & Why They Work
This city-staple combination brings together classic taco elements with creamy soup comfort. Each ingredient not only brings its own flavor but also plays a role in texture and balance. When shopping, pick fresh ingredients wherever possible, and for pantry staples like beans and corn, canned ones save loads of time without sacrificing taste.
- Boneless skinless chicken thighs: They stay juicy and tender during simmering, much better than breasts in my experience.
- Olive oil & unsalted butter: Combo adds richness and a lovely sear on the chicken at the start.
- Yellow onion: Sweetness builds the soup’s base flavor; sautéing until soft unlocks its magic.
- Flour: A little thickens the soup just enough without weighing it down.
- Garlic: Can't go wrong here! It lifts the entire flavor profile.
- Chili powder & ground cumin: These two are the fighters that bring authentic taco flavor.
- Dried oregano & smoked paprika: Adds earthiness and subtle smoky warmth that make the soup special.
- Low-sodium chicken broth: Keeps saltiness balanced and adds depth.
- Chicken bouillon base: Enhances the chicken flavor intensely.
- Black beans & sweet corn: Classic taco additions providing texture and sweetness.
- Fire-roasted diced tomatoes: Adds a slight smoky zing and freshness.
- Salsa & mild diced green chiles: For an approachable heat that pairs perfectly with creamy elements.
- Sharp cheddar cheese & cream cheese: Cream cheese melts smoothly, creating that velvety mouthfeel, and cheddar amps up the flavor.
- Cilantro & lime juice: Brighten and cut through the richness, giving that fresh finish everyone loves.
Make It Your Way
I love mixing things up depending on what I have on hand or the season—food should be flexible, right? You can easily tweak this Creamy Chicken Taco Soup Recipe to fit your taste or dietary needs. Don’t be afraid to make it yours!
- Variation: Sometimes I swap chicken thighs for shredded rotisserie chicken when I’m short on time—it still tastes incredible and the prep time shrinks dramatically.
- Spice Level: Want more heat? Add jalapeños or a pinch of cayenne when adding spices.
- Dairy-Free: Use coconut milk in place of cream cheese and skip the cheddar for a creamy but dairy-free soup.
- Veggie Boost: Toss in diced bell peppers or zucchini for extra nutrition and texture.
Step-by-Step: How I Make Creamy Chicken Taco Soup Recipe
Step 1: Sear the Chicken to Lock in Juices
Start by seasoning the chicken with salt and pepper—this simple step makes a big difference in flavor. Heat olive oil on medium-high in a large Dutch oven or heavy soup pot until it’s shimmering, then sear the chicken about 2 minutes per side until golden. You want a nice crust here; it adds such wonderful flavor depth. Remove the chicken to a plate but keep all those tasty drippings in the pot.
Step 2: Sauté Onions in Butter for Sweetness and Richness
Now, melt butter in the leftover chicken oil over medium-high heat to pick up every bit of flavor. If using rotisserie chicken, just add the oil here. Add diced onions and cook them for 5 to 7 minutes until soft and translucent. This slow sauté unlocks their natural sweetness that balances the spices.
Step 3: Build the Base with Flour, Spices, and Garlic
Sprinkle in the flour and stir it with the onions and butter. Let it cook for 2 minutes—that helps thicken your soup later and cooks off the raw flour taste. Then toss in your chili powder, cumin, oregano, smoked paprika, and salt, stirring well to toast and coat every bit. Add minced garlic last and sauté just 30 seconds to keep it fragrant but not bitter.
Step 4: Add Liquids and Remaining Ingredients
Slowly pour in the chicken broth while stirring to keep it smooth—no lumps here, please! If you’re cooking fresh chicken, now’s the time to return it to the pot. Then add your beans, corn, fire-roasted tomatoes (don’t drain!), salsa, green chiles, and chicken bouillon base. Give everything a good stir.
Step 5: Simmer Until Chicken is Tender and Shred it
Partially cover the pot with a little gap for steam to escape and bring soup to a boil on high heat. Then reduce to medium-low or low so it slowly simmers—this gentle simmer is the secret for tender chicken that pulls apart easily. I usually let it go about 15 to 20 minutes. Set the chicken aside for a few minutes to cool slightly before shredding with two forks.
Step 6: Add the Creamy Goodness and Finish with Freshness
Turn the heat down to low. Stir in softened cream cheese until fully melted, then add shredded cheddar cheese a handful at a time, stirring as you go so it melts smoothly. Finally, stir in fresh cilantro, a good squeeze of lime juice, and fold in the shredded chicken (or add rotisserie chicken at this stage). Taste and add salt, lime, or even a pinch of cayenne if you want a little extra kick.
Step 7: Serve and Garnish to Taste
Ladle your creamy chicken taco soup into bowls and top with your favorite garnishes—crushed tortilla chips, diced avocado, fresh tomatoes, or jalapeños all pair beautifully here. It’s truly a bowl full of joy.
Top Tip
From years of making this Creamy Chicken Taco Soup Recipe, here are a few tips that have really changed the game for me—these little things make your effort shine through in every spoonful.
- Choosing Chicken: I prefer thighs over breasts because they hold moisture better and shred more tenderly without drying out.
- Heating Spices: Don’t skip toasting the spices in the butter and onion mixture; it awakens their flavors and creates a deeper, more authentic taste.
- Cream Cheese Trick: Make sure it’s softened to room temperature before adding, so your soup stays silky smooth and doesn’t get grainy.
- Simmer Low and Slow: A gentle simmer prevents tough chicken and allows flavors to meld beautifully—avoid boiling vigorously.
How to Serve Creamy Chicken Taco Soup Recipe
Garnishes
I usually keep it simple but vibrant: crushed tortilla chips for a satisfying crunch, diced ripe avocado for creaminess, chopped fresh tomatoes for brightness, and a few thin slices of jalapeño for those who want a little extra heat. The contrast in textures really elevates the whole bowl.
Side Dishes
On the side, I love serving warm, homemade cornbread or even simple tortilla chips for scooping. A crisp green salad with a lime vinaigrette cuts through the richness perfectly and makes the meal balanced and fresh.
Creative Ways to Present
For special occasions or entertaining, try serving the soup in mini bread bowls or hollowed-out bell peppers. Topping with a dollop of sour cream and a sprinkle of fresh cilantro makes it feel extra festive and inviting.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to 3 days. Just make sure to cool it before refrigerating to keep the creaminess intact.
Freezing
Freezing this soup can be tricky because of the cream cheese, but if you freeze before adding the cheese, it thaws well and the cheese can be stirred in fresh after reheating. I’ve found this works best with my schedule—prepare in advance, freeze, then add creamy elements when ready to serve.
Reheating
Reheat gently on the stovetop over low heat, stirring often to prevent scorching. If the soup feels too thick, add a splash of chicken broth or water to loosen it up and keep that perfect creamy texture.
Frequently Asked Questions:
Yes, you can use chicken breasts, but they tend to dry out and become stringy more quickly during simmering. If you use breasts, watch the cooking time carefully and avoid overcooking to keep the soup tender.
You could substitute with sour cream or Greek yogurt stirred in at the end, though it won’t be quite as rich and creamy as the original version. Cream cheese gives the soup a velvety texture that’s hard to beat!
Absolutely! You can layer all the ingredients (except cheese and fresh herbs) into your slow cooker and cook on low for 4-6 hours. Add the cream cheese, cheddar, cilantro, and lime juice at the end and stir until melted and combined.
This recipe is mildly spiced to appeal to most palates, but it's easy to adjust. Add jalapeño, cayenne, or hot salsa if you prefer more heat. Conversely, reduce or omit the chili powder for a milder version.
Final Thoughts
I have a soft spot for this Creamy Chicken Taco Soup Recipe because it’s proof that simple ingredients, combined thoughtfully, create something extraordinary. Whether it’s for a busy weeknight dinner or a casual gathering, this soup delivers warmth, comfort, and vibrant flavors you just can’t get enough of. I hope you love making and sharing it as much as I do!
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Creamy Chicken Taco Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
A hearty and flavorful Creamy Chicken Taco Soup featuring tender chicken simmered with beans, corn, and fire-roasted tomatoes, enriched with cheddar and cream cheese for a comforting tex-mex inspired meal perfect for any occasion.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 pound boneless skinless chicken thighs OR 2 ½ cups rotisserie chicken
- ½ large yellow onion, diced
- ¼ cup flour
- 4-6 cloves garlic, minced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 5 cups low-sodium chicken broth
- 2 teaspoons chicken bouillon base, granulated or crushed cubes
- 1 15 oz. can black beans, rinsed and drained
- 1 15 oz. can sweet corn, rinsed and drained
- 1 15 oz. can fire-roasted diced tomatoes, undrained
- ½ cup salsa (medium heat recommended)
- 1 4 oz. can mild diced green chiles
Add Later
- 1 ¼ cups freshly shredded sharp cheddar cheese
- 4 ounces block cream cheese, cubed and very soft
- 3 tablespoons minced cilantro
- 2 tablespoons lime juice
Garnish (Optional)
- crushed tortilla chips
- avocados
- tomatoes
- jalapenos
Instructions
- Sear Chicken: Season the chicken thighs with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven or soup pot. Once hot, add the chicken and sear each side for about 2 minutes until golden. Remove chicken to a plate, leaving drippings in the pot.
- Sauté Onions: Melt 2 tablespoons unsalted butter in the chicken drippings over medium-high heat. If using rotisserie chicken, add the 2 tablespoons olive oil used in Step 1 instead of butter. Add diced onions and sauté until softened, about 5-7 minutes.
- Add Flour and Spices: Stir in the flour and all spices: chili powder, ground cumin, dried oregano, smoked paprika, and salt. Cook and stir for 2 minutes to remove raw flour taste. Add minced garlic and sauté for an additional 30 seconds.
- Add Broth and Main Ingredients: Slowly pour in the low-sodium chicken broth while stirring to prevent lumps. Return chicken thighs to the pot (if using fresh chicken, not rotisserie). Add black beans, corn, fire-roasted diced tomatoes (including liquid), salsa, diced green chiles, and chicken bouillon base.
- Simmer Soup: Partially cover the pot with a lid left ajar about 1 inch to allow steam to escape. Bring to a boil over high heat, then reduce heat to medium-low or low and simmer until chicken shreds easily, approximately 15-20 minutes. Remove chicken and let rest for 5 minutes.
- Shred Chicken: Using two forks, shred the rested chicken into bite-sized pieces. If using rotisserie chicken, add it now to the soup.
- Add Cheeses and Finish Soup: Reduce heat to low. Stir in the cubed cream cheese until melted, then gradually add shredded sharp cheddar cheese a handful at a time, stirring until fully melted. Mix in minced cilantro, lime juice, and shredded chicken.
- Season and Serve: Taste soup and adjust seasoning with additional salt, lime juice, or cayenne pepper as desired. Add more chicken broth if you prefer a thinner consistency. Serve hot with crushed tortilla chips and optional avocado, tomato, and jalapeno garnishes.
Notes
- Use rotisserie chicken for a quicker version, adding it in later instead of searing fresh chicken.
- For a spicier soup, use medium or hot salsa instead of mild or medium.
- Low-sodium broth helps control salt levels; adjust additional salt to taste.
- Shredding chicken after simmering ensures a tender texture.
- Use full-fat cream cheese to prevent curdling and achieve a creamy texture.
- Add extra chicken broth to thin the soup to your preferred consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 75 mg
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