Description
A rich and flavorful Creamy Chicken Taco Soup loaded with tender chicken, corn, black beans, tomatoes, taco seasoning and a velvety creamy base. Ready in 45 minutes and perfect for busy weeknights.
Ingredients
Chicken breast (boneless) – 2 large breasts (about 1 lb)
Onion (yellow or white) – 1 medium, chopped
Garlic – 3 cloves, minced
Green chilies (canned) – 1 can (4 oz)
Diced tomatoes (canned) – 1 can (14.5 oz)
Chicken broth – 3 cups
Cream cheese – 8 oz, softened
Heavy cream – 1/2 cup
Taco seasoning – 2 tbsp
Corn kernels (frozen or canned) – 1 cup
Black beans (canned) – 1 can (15 oz), drained
Shredded cheddar cheese – 1/2 cup
Cilantro (optional) – 2 tbsp, chopped
Instructions
1. Cut the chicken breasts into small cubes or shred them if pre cooked. Season with salt and pepper.
2. Heat olive oil in a large pot, then sauté onion and garlic for 3 to 5 minutes until fragrant.
3. Add the chicken to the pot and cook for 5 to 7 minutes until browned.
4. Stir in taco seasoning, then add chicken broth, diced tomatoes, green chilies, corn and black beans. Simmer for 15 minutes.
5. Lower the heat and stir in cream cheese until fully melted, then pour in heavy cream. Let the soup cook for 5 more minutes.
6. Serve in bowls with shredded cheddar cheese and cilantro as garnish.
Notes
For a lighter version, substitute the cream cheese and heavy cream with Greek yogurt or coconut milk.
Use vegetable broth instead of chicken broth for a vegetarian version.
Adjust the spice level by adding more chili peppers or using mild taco seasoning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg