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Easy Creamy Chicken Taco Soup

A close-up of a white bowl filled with creamy chicken taco soup, featuring shredded chicken, beans, corn, tomatoes, and melted cheese.
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Make this comforting, cheesy chicken taco soup on the stovetop for a quick weeknight dinner. It delivers classic Tex Mex flavor with a rich, creamy base.

Ingredients

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  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
  • 1 (10 ounce) can cream of chicken soup
  • 1 (4 ounce) can green chilies, drained
  • 4 cups chicken broth
  • 1 packet (about 1 ounce) taco seasoning mix
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 8 ounces cream cheese, cubed
  • 1 cup shredded Mexican blend cheese, plus more for topping
  • Optional toppings: sour cream, avocado, tortilla strips

Instructions

  1. Season the chicken pieces lightly with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the chicken breasts, black beans, kidney beans, diced tomatoes, Ro-Tel, cream of chicken soup, green chilies, chicken broth, taco seasoning, cumin, and chili powder to the pot. Stir everything together.
  4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through.
  5. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
  6. Reduce the heat to the lowest setting. Add the cubed cream cheese and stir constantly until it melts completely and the soup becomes creamy. Do not let the soup boil after adding the cream cheese.
  7. Stir in the 1 cup of shredded Mexican blend cheese until melted and smooth.
  8. Serve the best creamy taco soup hot with your favorite toppings like extra cheese and tortilla strips.

Notes

  • For a slow cooker chicken taco soup, combine all ingredients except the cream cheese and shredded cheese in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken, then stir in the cream cheese and shredded cheese during the last 30 minutes of cooking.
  • If you prefer a thinner consistency, add more chicken broth until you reach your desired texture.
  • To make this a low-fat chicken taco soup, use low-fat cream cheese and reduced-sodium broth.

Nutrition

Find it online: https://delicerecipe.com/creamy-chicken-taco-soup-recipe/