Chicken Taco Soup
This creamy chicken taco soup is a hearty one-pot meal packed with tender shredded chicken, black beans, corn, and a scratch-made spice blend, all finished with cream cheese for a silky, velvety broth. It reheats beautifully, tasting even better the next day.
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Servings: 8 servings
Calories: 635kcal
Ingredients
- 2 tablespoons avocado or olive oil
- 1 yellow onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 3 cloves garlic minced or pressed
- 1 ½ tablespoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- 1 pinch - ¼ teaspoon cayenne pepper or to taste
- 8 cups 2 quarts low-sodium chicken broth
- 1 14-oz can chopped tomatoes or 1 cup salsa for an extra kick
- 2 14-oz cans black beans drained and rinsed
- 1 14-oz can corn drained or 1 ½ cups frozen corn
- 3 tablespoons tomato paste
- 2 teaspoons chicken bouillon paste optional
- 4 cups shredded chicken rotisserie or baked/cooked
- 1 cup cream cheese cut into cubes and softened– see notes
- Salt and pepper to taste
- 1 lime juiced (about 1 tablespoon fresh lime juice)
- Optional toppings: cilantro avocado, sliced jalapeños, lime slices, shredded Monterey Jack or Mexican cheese blend, tortilla chips, etc.
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and red and green peppers, and sauté for 7-8 minutes or until the onions soften.
- Add the minced garlic, chili powder, cumin, paprika, oregano, and onion powder. Sauté for 1-2 minutes or until fragrant.
- Add the chicken broth, canned tomatoes or salsa, black beans, corn, tomato paste, and chicken bouillon (if using). Bring to a simmer, reduce to medium-low, and cook uncovered for 20 minutes.
- Stir in the shredded chicken and cream cheese. Bring back to a simmer and cook for 5-7 minutes, stirring often, until the cheese is melted and the broth is smooth.
- Season the soup to taste with salt and pepper and stir in the lime juice. Enjoy hot with your favorite toppings.
Recipe Tips
- Soften the cream cheese first. Take it out of the fridge before you start cooking. For faster results, cut it into cubes and microwave in 30-second increments until soft and spreadable. This is the key to a smooth, lump-free broth.
- Toast the spices. Once the garlic and spice blend go in, let them cook for a full 1 to 2 minutes until fragrant. This step is what separates a deep, layered broth from a flat one.
- Keep the heat low after the cream cheese goes in. A gentle simmer, not a boil. Stir often and give it time to fully melt before you season.
- Salt last. The bouillon paste, broth, and cream cheese all contribute saltiness. Taste after everything is incorporated before adding any salt.
Nutrition
Calories: 635kcal | Carbohydrates: 81g | Protein: 34g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 81mg | Sodium: 497mg | Potassium: 1047mg | Fiber: 11g | Sugar: 46g | Vitamin A: 1734IU | Vitamin C: 41mg | Calcium: 114mg | Iron: 5mg