Creamy Chicken Taco Soup Recipe

Ingredients

Serves 6–8 people

• 3 cups cooked shredded chicken

• 4 cups chicken broth

• 1 can (15 oz / 425 g) black beans, drained and rinsed

• 1 can (15 oz / 425 g) sweet corn, drained

• 1 can (10 oz / 283 g) diced tomatoes with green chilies, such as Ro-Tel

• 1 packet (1 oz / 28 g) taco seasoning

• 8 oz (225 g) cream cheese, softened and cubed

• 1 cup sour cream

• 1½ cups shredded sharp cheddar cheese

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon black pepper

• Salt, to taste

• 1 tablespoon olive oil, optional

Optional toppings

• Crunchy tortilla strips or crushed tortilla chips

• Extra shredded cheddar cheese

• Sour cream

• Fresh cilantro, chopped

• Sliced green onions

• Lime wedges

• Sliced jalapeños

Instructions

Step 1: Prepare the ingredients

Drain and rinse the black beans, drain the corn, and soften the cream cheese at room temperature. Shred the cooked chicken into bite-sized pieces.

Step 2: Combine the soup ingredients

Place a large pot over medium heat. Add the shredded chicken, black beans, corn, diced tomatoes with green chilies, taco seasoning, garlic powder, onion powder, black pepper, and chicken broth.

Stir thoroughly so the seasoning spreads evenly throughout the mixture.

Step 3: Simmer the soup

Bring the mixture to a gentle boil, then reduce the heat to low. Cover partially and simmer for 15–20 minutes, stirring occasionally so the ingredients cook evenly and the flavors combine.

Step 4: Add the cream cheese

Add the softened cream cheese in small cubes. Stir continuously over low heat until the cream cheese melts and blends into the broth.

For a smoother soup, whisk the cream cheese with a little warm broth in a separate bowl before adding it to the pot.

Step 5: Make it extra cheesy

Add the sour cream and shredded cheddar cheese. Stir gently until the cheese melts and the soup becomes creamy and thick.

Avoid boiling the soup after adding the dairy, as high heat can cause the mixture to separate.

Step 6: Adjust the consistency

If the soup is too thick, add a little extra chicken broth. If it is too thin, simmer uncovered for a few additional minutes over low heat.

Taste and adjust the salt, pepper, and taco seasoning as needed.

Step 7: Serve and garnish

Ladle the hot soup into bowls. Top with tortilla strips, extra cheddar cheese, a spoonful of sour cream, and chopped cilantro. Finish with a squeeze of fresh lime juice for a bright, fresh flavor.

Nutritional Information

Estimated per serving, based on 8 servings without optional toppings.

Nutrition will vary with the chicken broth, seasoning packet, cheese, and dairy brands used.

Helpful Tips

• For a slow cooker: Add the chicken, broth, beans, corn, tomatoes, and seasonings. Cook on LOW for 4–6 hours or HIGH for 2–3 hours. Stir in the cream cheese, sour cream, and cheddar near the end until melted and creamy.

• For extra spice: Add cayenne pepper, hot sauce, or diced jalapeños.

• For a thicker soup: Mash some of the black beans into the broth or add a little extra cream cheese.

• For meal prep: Refrigerate in airtight containers for up to 3–4 days. Reheat gently, stirring occasionally.

• For freezing: Freeze the soup before adding the sour cream and cheddar for better texture. Add the dairy after thawing and reheating.

Nut Information and Allergen Notes

• Nuts: No peanuts or tree nuts are included in the standard recipe.

• Dairy: Contains cream cheese, sour cream, and cheddar cheese.

• Possible gluten: Check the taco seasoning, chicken broth, and tortilla strips for gluten-containing ingredients.

• Sodium: Canned beans, broth, tomatoes, and taco seasoning can contribute substantial sodium. Choose reduced-sodium products if desired.

Enjoy your creamy, cheesy chicken taco soup with tortilla strips and fresh lime for a delicious, hearty meal!