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
Scale
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
