Description
This Creamy Chicken Taco Soup is a hearty and flavorful dish featuring tender chicken simmered in a spicy blend of chilies, cumin, and smoked paprika, enriched with cream cheese and sharp cheddar for a rich, velvety texture. Loaded with black beans, corn, fire-roasted tomatoes, and fresh cilantro, this soup makes a perfect comforting meal, garnished with crunchy tortilla chips and fresh toppings.
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, plus more as needed
- 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)
- 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 (full fat)
- 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. When hot, add the chicken and sear for about 2 minutes per side until golden brown. Remove the chicken to a plate, leaving the 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 from step one instead. Add the diced onion and sauté until softened, about 5 to 7 minutes.
- Add Flour and Spices: Stir in the flour, chili powder, cumin, oregano, smoked paprika, and salt, cooking and stirring continuously for 2 minutes to create a roux. Add the minced garlic and sauté for 30 seconds until fragrant.
- Add Broth and Ingredients: Slowly pour in the chicken broth while stirring to prevent lumps. Return the raw seared chicken to the pot (if using rotisserie, add chicken later in step 7). Add the chicken bouillon base, black beans, corn, fire-roasted diced tomatoes (with liquid), salsa, and diced green chiles.
- Simmer: Partially cover the pot with the lid leaving a 1-inch gap. Bring the soup to a simmer over high heat, then reduce the heat to medium-low or low to maintain a gentle simmer. Cook for 15 to 20 minutes until the chicken shreds easily with two forks. Remove the chicken and let it rest for 5 minutes before shredding.
- Add Cheese Mixture: Reduce heat to low. Stir in the cubed cream cheese until fully melted and incorporated into the soup. Gradually add the shredded cheddar cheese in handfuls, stirring to melt each addition completely.
- Finish Soup: Stir in the minced cilantro, lime juice, and shredded chicken (add rotisserie chicken here if used). Taste and season with additional salt, lime juice, or cayenne pepper as needed. If the soup is too thick, stir in extra chicken broth to reach desired consistency.
- Serve: Ladle the soup into bowls and garnish with crushed tortilla chips, diced avocado, fresh tomatoes, and jalapenos as desired. Serve hot and enjoy.
Notes
- For convenience, rotisserie chicken can be used instead of raw chicken thighs; add it after the simmering step.
- Use full-fat cream cheese for a smooth texture; low-fat versions may curdle.
- Adjust the level of chili powder and salsa heat to suit your spice preference.
- If a thicker soup is desired, reduce the amount of chicken broth or simmer uncovered for longer.
- Fresh cilantro and lime juice added at the end brighten the flavor profile.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 65 mg
