Description
A cozy, creamy, and flavorful chicken taco soup with cream cheese that balances hearty, spicy, and creamy flavors, perfect for family-friendly weeknight dinners.
Ingredients
- 3 cups shredded cooked chicken (about 450g / 1 lb)
- 8 oz cream cheese (225g), full-fat block
- 1 can (14.5 oz / 411g) canned diced tomatoes
- 1 can (15 oz / 425g) canned black beans, drained and rinsed
- 1 cup canned corn kernels (150g)
- 4 cups chicken broth (960ml / 4 cups), low-sodium recommended
- 1 medium yellow onion, diced (about 150g / 1 cup)
- 3 cloves garlic, minced
- 1 small jalapeño, seeded and diced (optional)
- 2 tablespoons taco seasoning
- 1 tablespoon olive oil (15ml)
- 2 tablespoons lime juice
- ½ cup fresh cilantro, chopped (optional)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 3 minutes until translucent.
- Add minced garlic and diced jalapeño; cook for another 1-2 minutes until fragrant but not browned.
- Pour in chicken broth, canned diced tomatoes with juices, black beans, and corn kernels. Stir and bring to a gentle simmer.
- Add taco seasoning, salt, and pepper. Stir and reduce heat to low. Simmer uncovered for about 15 minutes.
- Add shredded chicken and stir to combine. Cut cream cheese into cubes and add in batches, stirring continuously until melted and creamy. Keep heat low to avoid curdling.
- Turn off heat and stir in fresh lime juice and chopped cilantro. Adjust salt and pepper to taste.
- Serve hot with optional toppings like sliced avocado, shredded cheese, sour cream, or crushed tortilla chips.
Notes
[‘Don’t rush sautéing the onions and garlic to build flavor.’, ‘Cut cream cheese into small cubes for even melting and to prevent lumps.’, ‘Use low heat when adding cream cheese to avoid curdling.’, ‘Taste and adjust taco seasoning gradually as blends vary.’, ‘Store leftovers in airtight containers in the fridge for up to 4 days; reheat gently with a splash of broth.’, ‘Freezing is not recommended with cream cheese; omit cream cheese if freezing and add fresh when reheating.’, ‘For extra creaminess, stir in a tablespoon of sour cream or cream cheese before serving.’]
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 370
- Sodium: 600
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 22
- Fiber: 6
- Protein: 28
Keywords: chicken taco soup, creamy soup, comfort food, easy dinner, taco seasoning, cream cheese soup, weeknight meal