Easy Creamy Chicken Taco Soup (Printable version)

Hearty chicken and vegetables in a rich, taco-seasoned creamy broth—ready in under an hour.

# What You’ll Need:

→ Protein

01 - 2 cups cooked chicken breast, shredded

→ Vegetables & Beans

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 (15 oz) can black beans, drained and rinsed
05 - 1 (15 oz) can corn kernels, drained
06 - 1 (14.5 oz) can diced tomatoes with green chilies, undrained

→ Liquids & Dairy

07 - 2 cups low-sodium chicken broth
08 - 1 cup heavy cream or half-and-half
09 - 4 oz cream cheese, cubed and softened

→ Spices & Seasonings

10 - 1 packet taco seasoning (about 1 oz)
11 - 1/2 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - Salt and black pepper, to taste

→ Optional Garnishes

14 - Chopped fresh cilantro
15 - Sliced jalapeños
16 - Shredded cheddar cheese
17 - Crushed tortilla chips
18 - Lime wedges

# How to Make It:

01 - Heat a drizzle of oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 3–4 minutes.
02 - Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add shredded chicken, black beans, corn, diced tomatoes with juices, chicken broth, taco seasoning, cumin, and smoked paprika. Mix well to incorporate.
04 - Bring mixture to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally to develop flavors.
05 - Lower heat and stir in cubed cream cheese and heavy cream. Continue stirring until cream cheese melts completely and soup achieves a smooth, creamy consistency, about 5 minutes.
06 - Taste and adjust seasoning with salt and black pepper as needed. Ladle into bowls and top with desired garnishes.

# Expert tips:

01 -
  • This soup comes together faster than you can order takeout, using mostly pantry staples and that rotisserie chicken you picked up on a whim
  • The creamy taco broth is somehow comforting and exciting at the same time, like a warm hug with a little kick
02 -
  • The cream cheese will stubbornly resist melting if it's cold from the fridge, so let it sit on the counter while you prep everything else
  • If you're reheating leftovers, the soup might look separated but stir it gently over low heat and it'll come back together beautifully
03 -
  • Use an immersion blender for just a few seconds if you want a slightly thicker body, but don't overdo it or you'll lose those satisfying chunks
  • The soup continues to thicken as it sits, so plan to add a splash more broth or cream when reheating leftovers

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