If there’s one recipe I keep tucked in my weeknight rotation, it’s Chicken Taco Soup with Cream Cheese. It’s got everything I love about tacos — zesty seasoning, hearty chicken, and that irresistible kick of spice — but in the comforting form of a creamy, soul-warming soup.
On those chilly New York evenings when the kids come home starving and I’m running a little behind (which happens more often than I care to admit), this is the dish that saves the day. It’s one pot, fuss-free, and always a crowd-pleaser. The cream cheese melts right into the broth, giving you that velvety texture that makes everyone think you spent hours in the kitchen — even though dinner’s on the table in under an hour.
Table of Contents
Why You’ll Love This Chicken Taco Soup with Cream Cheese
Here’s why this soup has earned a permanent spot on my dinner menu:
- Quick and simple: Only 45 minutes from start to finish — most of that time is simmering while you set the table or check homework.
- Creamy comfort: The cream cheese adds that luscious, tangy creaminess that turns an ordinary taco soup into something downright dreamy.
- Family-approved: It’s flavorful enough for adults but mild enough for the kids.
- Customizable: Adjust the heat, add extra toppings, or toss in whatever beans or veggies you’ve got on hand.
- Perfect for meal prep: Leftovers taste even better the next day.
What Does Chicken Taco Soup with Cream Cheese Taste Like?
Imagine the rich, seasoned depth of your favorite taco night — smoky cumin, chili powder, and tender chicken — all mingled in a creamy, slightly tangy broth. The cream cheese softens the edges of the spice, making it silky and balanced.
Each spoonful is a little fiesta in itself: tender shreds of chicken, bursts of sweet corn, hearty black beans, and that smooth, cheesy finish that makes it pure comfort food.
If you love my Chicken Taco Soup or crave something with a similar creamy touch like Creamy Tuscan Chicken Soup, you’ll fall for this one instantly.
Ingredients You’ll Need for Chicken Taco Soup with Cream Cheese
This recipe keeps things simple and pantry-friendly. You likely have most of these ingredients already:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts (or thighs)
- 2 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chilies (Rotel)
- 1 packet taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 (8-ounce) package cream cheese, softened and cubed
- ¼ cup fresh cilantro, chopped (optional for garnish)
Pro Tip: Use full-fat cream cheese for the creamiest texture. It melts smoother and gives a richer flavor.
How to Make Chicken Taco Soup with Cream Cheese (Step-by-Step)
Here’s how I make it in my own kitchen — easy, comforting, and always foolproof.
Step 1: Prep the basics.
Dice your onion, mince the garlic, and cut the cream cheese into cubes so it melts easily later.
Step 2: Sauté.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the onions and cook until they’re soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute, just until fragrant.
Step 3: Add the chicken and liquids.
Place your chicken breasts right into the pot. Pour in the chicken broth, diced tomatoes, black beans, corn, and that can of Rotel.
Step 4: Season it up.
Stir in the taco seasoning, cumin, chili powder, salt, and pepper. Bring it all to a boil, then reduce heat and let it simmer for about 25 minutes — until the chicken is cooked through and tender.
Step 5: Shred the chicken.
Remove the chicken, shred it with two forks, and return it to the pot.
Step 6: Add the magic — cream cheese.
Stir in the cubed cream cheese. Keep stirring until it melts completely into the soup, creating a creamy, velvety texture.
Step 7: Taste and adjust.
Give it a quick taste test and add more salt, pepper, or chili powder if you like a little kick.
Step 8: Serve and garnish.
Ladle into bowls and top with fresh cilantro, shredded cheese, crushed tortilla chips, or even a dollop of sour cream if you’re feeling indulgent.
Tips and Tricks for Perfect Chicken Taco Soup with Cream Cheese
- Use room temperature cream cheese: Cold cream cheese can clump instead of melt.
- Add a smoky twist: Stir in a bit of smoked paprika or chipotle powder.
- Want a thicker soup? Mash some of the beans or add a spoonful of instant mashed potatoes.
- For extra heat: Add diced jalapeños or a splash of hot sauce.
- Make it in the slow cooker: Combine everything except the cream cheese, cook on low for 6 hours, then stir in cream cheese just before serving.
Storage
This soup keeps beautifully. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much.
FAQs
Can I use rotisserie chicken instead?
Absolutely. Just skip the simmering step and add shredded rotisserie chicken when you add the cream cheese.
Can I make it dairy-free?
You can swap the cream cheese for a dairy-free version or use a bit of coconut milk for creaminess.
Can I double the recipe?
Yes! It’s perfect for meal prepping or feeding a crowd.
Conclusion
There’s just something special about Chicken Taco Soup with Cream Cheese. It’s hearty, creamy, and tastes like a warm hug in a bowl. Whether it’s a busy weeknight or a cozy Sunday dinner, this recipe delivers comfort every time.
If you loved this one, try my Creamy Chicken and Rice Soup or Chicken Enchilada Soup next — both have that same creamy, comforting magic.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Chicken Taco Soup with Cream Cheese — Simple, Creamy & Delicious
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Chicken Taco Soup with Cream Cheese is the ultimate comfort meal — combining the bold, zesty flavors of tacos with the creamy richness of soup. This easy one-pot dish is hearty, flavorful, and perfect for weeknight dinners or meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts (or thighs)
- 2 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chilies (Rotel)
- 1 packet taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 (8-ounce) package cream cheese, softened and cut into cubes
- ¼ cup fresh cilantro, chopped (optional)
Instructions
1. Dice the onion and mince the garlic. Cut the cream cheese into cubes and set aside.
2. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté until softened, about 5 minutes. Add minced garlic and cook for 1–2 minutes until fragrant.
3. Place chicken breasts in the pot, then add chicken broth, diced tomatoes, black beans, corn, and diced tomatoes with green chilies.
4. Stir in taco seasoning, cumin, chili powder, salt, and pepper.
5. Bring the soup to a boil, then reduce heat and simmer for 20–25 minutes, or until the chicken is cooked through and tender.
6. Remove the chicken, shred it with two forks, and return it to the pot.
7. Add the cubed cream cheese and stir until completely melted and the soup is smooth and creamy.
8. Taste and adjust seasoning with additional salt, pepper, or chili powder as desired.
9. Ladle the soup into bowls and garnish with fresh cilantro, if using. Serve hot and enjoy!
Notes
Use either chicken breasts or thighs — thighs are juicier, while breasts are leaner.
For extra heat, add jalapeños, cayenne, or a dash of hot sauce.
Always use full-fat, room-temperature cream cheese for the creamiest texture.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Reheat gently over medium-low heat, stirring often to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 359
- Sugar: 5g
- Sodium: 840mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 105mg
Keywords: Chicken Taco Soup with Cream Cheese, creamy chicken soup, taco soup, easy Mexican soup
