Description

Chicken Taco Soup with Cream Cheese is a comforting and flavorful dish perfect for chilly evenings or busy weeknights. This easy-to-make soup combines tender chicken, zesty tomatoes, and creamy cheese, creating a delightful meal that warms both body and soul. With its vibrant colors and customizable toppings, it’s sure to impress your family and friends, making it a go-to recipe for any occasion.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1 lb)
2 tsp olive oil
1 medium onion, diced
3–4 cloves fresh garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
1 (15 oz) can black beans, rinsed and drained
1 cup frozen corn kernels
4 cups low-sodium chicken broth
2 tbsp taco seasoning
8 oz cream cheese
Fresh cilantro, for garnish
Lime wedges, for serving

Instructions

Prepare your ingredients by dicing the onion and mincing the garlic.
Heat olive oil in a large pot over medium heat. Sauté onions until translucent (about 5 minutes), then add garlic for another minute.
Add chicken breasts to the pot along with diced tomatoes, black beans, corn, chicken broth, and taco seasoning. Stir to combine.
Bring to a boil; reduce heat to low and cover. Simmer for about 20 minutes until chicken is cooked through.
Remove chicken from pot and shred with two forks; return shredded chicken to pot.
Stir in cream cheese until melted and fully combined. Adjust seasoning as needed before serving hot.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main
Method: Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl (about 1½ cups)
Calories: 380
Sugar: 3g
Sodium: 780mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 7g
Protein: 30g
Cholesterol: 90mg

Keywords: Helpful Notes: For added spice, incorporate diced jalapeños or chipotle peppers. If desired, substitute black beans with pinto beans or add extra corn for sweetness. Serve with tortilla chips for added crunch.