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