Description
A rich and flavorful Creamy Chicken Taco Soup packed with tender chicken, black beans, corn, fire-roasted tomatoes, and a blend of spices. Topped with sharp cheddar, cream cheese, cilantro, and lime juice for a comforting and hearty meal perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 pound boneless skinless chicken thighs OR 2 ½ cups rotisserie chicken
- Salt and pepper to taste
- 1/2 large yellow onion, diced
- 1/4 cup flour
- 4-6 cloves garlic, minced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 5 cups low-sodium chicken broth, plus more as needed
- 2 teaspoons chicken bouillon base, granulated, or crushed cubes
- 1 15 oz. can black beans, rinsed and drained
- 1 15 oz. can sweet corn, rinsed and drained
- 1 15 oz. can fire-roasted diced tomatoes, don’t drain
- 1/2 cup salsa (medium heat, we use Mateo's)
- 1 4 oz. can mild diced green chiles
Add Later
- 1 1/4 cups freshly shredded sharp cheddar cheese
- 4 ounces block cream cheese, cubed and very soft (full fat will not curdle)
- 3 tablespoons minced cilantro
- 2 tablespoons lime juice
Garnish (Pick Your Favorites)
- Crushed tortilla chips
- Avocados
- Tomatoes
- Jalapenos
Instructions
- Sear Chicken: Season the chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven or soup pot. When hot, add the chicken and sear for about 2 minutes per side until golden. Remove chicken and set aside, leaving drippings in the pot.
- Sauté Onions: Melt 2 tablespoons unsalted butter in the chicken drippings over medium-high heat. If using rotisserie chicken, use the olive oil from Step 1 instead of butter. Add diced onions and sauté until softened, about 5-7 minutes.
- Add Flour and Spices: Stir in the flour along with chili powder, cumin, oregano, smoked paprika, and salt. Cook and stir for 2 minutes to remove the raw flour taste. Add minced garlic and sauté for 30 seconds until fragrant.
- Add Broth and Remaining Ingredients: Slowly pour in the chicken broth while stirring to prevent lumps. If using raw chicken thighs, return them to the pot now. Add chicken bouillon, black beans, corn, fire-roasted diced tomatoes (with liquid), salsa, and diced green chiles. Stir to combine.
- Simmer: Cover the pot partially with a 1-inch gap and bring to a simmer over high heat. Reduce heat to medium-low or low to maintain a gentle simmer. Cook until the chicken shreds easily, about 15-20 minutes. Remove chicken and let rest for 5 minutes before shredding with two forks.
- Add Cheese and Final Touches: Lower heat to low. Stir in the cubed cream cheese until melted and smooth. Add shredded cheddar cheese a handful at a time, stirring until melted. Mix in minced cilantro, lime juice, and shredded chicken (add rotisserie chicken now if using).
- Serve: Taste and adjust seasoning with additional salt, lime juice, or cayenne pepper as desired. For a thinner soup, stir in extra chicken broth. Serve hot with crushed tortilla chips, and your choice of garnishes like avocado, tomatoes, or jalapenos.
Notes
- Use rotisserie chicken for a quicker, no-cook option to shorten prep time.
- If your soup is too thick, add extra chicken broth to reach desired consistency.
- Sharp cheddar offers the best melt and flavor; substitute with Monterey Jack if preferred.
- Adjust chili powder and salsa heat level to suit your spice preference.
- For a dairy-free version, omit cream cheese and cheddar or use vegan cheese alternatives.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 65 mg
