Ingredients
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3 cups cooked shredded chicken (about 450 g)
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4 cups (960 ml) chicken broth
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1 can (15 oz / 425 g) black beans, drained and rinsed
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1 can (15 oz / 425 g) sweet corn, drained
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1 can (10 oz / 283 g) diced tomatoes with green chilies (Ro-Tel)
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1 packet (about 1 oz / 28 g) taco seasoning
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8 oz (225 g) cream cheese, softened and cubed
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½ cup (120 g) sour cream
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1 cup (100 g) shredded cheddar cheese
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½ tsp garlic powder
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½ tsp ground cumin
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¼ tsp black pepper
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Salt, to taste
Optional toppings
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Extra shredded cheddar cheese
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Fresh cilantro, chopped
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Tortilla strips or crushed tortilla chips
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Diced avocado
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Lime wedges
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Extra sour cream
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Sliced jalapeños
Instructions
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Prepare the ingredients: Drain and rinse the black beans and corn. Shred the cooked chicken and cut the cream cheese into small cubes.
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Start the soup: Place a large pot or Dutch oven over medium heat. Pour in the chicken broth.
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Add the main ingredients: Stir in shredded chicken, black beans, corn, and diced tomatoes with green chilies.
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Season: Add taco seasoning, garlic powder, cumin, and black pepper. Stir until everything is evenly combined.
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Simmer: Bring the soup to a gentle boil, then reduce the heat to medium-low. Simmer for 10–15 minutes, stirring occasionally.
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Add cream cheese: Add the softened cream cheese cubes. Stir gently until completely melted and the soup becomes creamy. A whisk can help remove any small lumps.
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Add cheddar: Stir in the shredded cheddar cheese until melted and smooth.
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Finish with sour cream: Lower the heat and stir in the sour cream. Avoid boiling the soup after adding it to prevent curdling.
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Adjust the consistency: If the soup is too thick, add a little extra chicken broth. Taste and adjust the salt and seasoning.
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Serve: Ladle into bowls and garnish with fresh cilantro, cheddar cheese, tortilla strips, and a squeeze of lime.
Nutrition Information
Estimated per serving, based on 8 servings without optional toppings.
| Nutrient | Approximate amount |
|---|---|
| Calories | 380–430 kcal |
| Protein | 30–34 g |
| Carbohydrates | 24–29 g |
| Total fat | 18–22 g |
| Saturated fat | 9–12 g |
| Fiber | 5–7 g |
| Sugar | 4–6 g |
| Sodium | 850–1,150 mg |
Nutrition values vary with the chicken broth, taco seasoning, cheese, and portion size.
Nut & Allergen Information
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Peanuts: Not intentionally included.
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Tree nuts: Not intentionally included.
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Dairy: Contains cream cheese, sour cream, and cheddar cheese.
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Gluten: Check taco seasoning, chicken broth, and tortilla toppings for wheat or gluten-containing ingredients.
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Soy: Some packaged seasonings and broth products may contain soy.
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Nut-free preparation: Check every product label for nut ingredients and cross-contact warnings.
For a dairy-free version, use suitable dairy-free cream cheese, sour cream, and shredded cheese alternatives.
Q/S — Questions & Tips
Q: Can I use rotisserie chicken?
Yes! Rotisserie chicken is a great shortcut. Remove the skin and shred the meat before adding it to the soup.
Q: Can I make this soup in a slow cooker?
Yes. Add chicken, broth, beans, corn, tomatoes, and taco seasoning to the slow cooker. Cook on LOW for 4–6 hours or HIGH for 2–3 hours. Stir in cream cheese during the final 30 minutes, then add cheddar and sour cream before serving.
Q: Can I use frozen corn?
Absolutely! Use approximately 1½ cups frozen corn. There is no need to thaw it first.
Q: Can I substitute pinto beans for black beans?
Yes. Pinto beans, kidney beans, or a mixture of beans work well.
Q: How can I make the soup spicier?
Add diced jalapeños, cayenne pepper, hot sauce, or extra green chilies.
Q: How can I make it thicker?
Mash a small portion of the black beans and stir them into the soup. You can also add a little extra cream cheese.
Q: Can I make it ahead of time?
Yes. Prepare the soup ahead and refrigerate it. Reheat gently on the stovetop, stirring frequently.
Q: How do I store leftovers?
Refrigerate in an airtight container within 2 hours and use within 3–4 days. Reheat until steaming hot throughout.
Q: Can I freeze creamy chicken taco soup?
It can be frozen, but cream cheese and sour cream may separate slightly after thawing. For best texture, freeze the soup before adding the dairy, then add the cream cheese, cheddar, and sour cream when reheating.
Q: What can I serve with this soup?
Cornbread, tortilla chips, warm flour tortillas, a green salad, or Mexican rice are delicious choices.
Chef’s tip: Always soften the cream cheese before adding it, and stir it in over low heat. This helps create a smooth, creamy soup without lumps.