Description
This Creamy Chicken Taco Soup is a hearty and flavorful dish featuring tender seared chicken, a blend of Mexican spices, creamy cheeses, and a colorful mix of beans, corn, and fire-roasted tomatoes. Perfect for a comforting dinner, it delivers a rich, satisfying taco-inspired flavor in a warm, creamy broth.
Ingredients
Scale
Protein and Fats
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 pound boneless skinless chicken thighs OR 2 ½ cups rotisserie chicken
- 1 1/4 cups freshly shredded sharp cheddar cheese
- 4 ounces block cream cheese, cubed, very soft (full fat will not curdle)
Vegetables & Aromatics
- 1/2 large yellow onion, diced
- 4-6 cloves garlic, minced
- 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 for more heat, preferably Mateo's)
- 1 4 oz. can mild diced green chiles
- 3 tablespoons minced cilantro
Spices & Seasonings
- Salt and pepper (approximately 1 teaspoon salt divided, 1/2 teaspoon pepper)
- 1/4 cup flour
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (included above)
- 2 teaspoons chicken bouillon base, granulated or crushed cubes
- 2 tablespoons lime juice
Garnishes (optional)
- Crushed tortilla chips
- Avocados
- Tomatoes
- Jalapenos
Instructions
- Sear Chicken: Season the chicken thighs 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. Once hot, add the chicken and sear until golden brown, approximately 2 minutes per side. Remove the chicken to a plate, leaving the drippings in the pot.
- Sauté Onions: Melt 2 tablespoons unsalted butter in the chicken drippings over medium-high heat. If using rotisserie chicken, add the 2 tablespoons olive oil into the pot instead of butter. Add the diced onions and sauté until softened, about 5 to 7 minutes.
- Add Flour and Spices: Stir in the ¼ cup flour and the chili powder, ground cumin, dried oregano, smoked paprika, and ½ teaspoon salt. Cook and stir the mixture for 2 minutes to eliminate the raw flour taste. Then add the minced garlic and sauté for 30 seconds until fragrant.
- Add Broth and Remaining Ingredients: Slowly whisk in the 5 cups low-sodium chicken broth to avoid lumps. Return the raw chicken (if using thighs) to the pot. If using rotisserie chicken, do not add it yet. Then stir in the chicken bouillon base, black beans, corn, fire-roasted diced tomatoes (do not drain), salsa, and diced green chiles.
- Simmer the Soup: Partially cover the pot with the lid tilted to leave a 1-inch gap and bring the soup to a boil over high heat. Reduce the heat to medium-low or low to maintain a gentle simmer. Cook until the chicken is tender and shreds easily with two forks, about 15 to 20 minutes. Remove the chicken from the pot and let it rest for 5 minutes.
- Shred Chicken and Add Cheese: While the chicken rests, reduce heat to low and stir in the cream cheese until melted completely. Gradually add the shredded cheddar cheese, stirring continuously until melted and smooth. Shred the rested chicken and add it to the soup along with the cilantro and lime juice. If using rotisserie chicken, add it now.
- Adjust Seasonings and Serve: Taste the soup and adjust salt, pepper, lime juice, or a pinch of cayenne pepper to your preference. If the soup is too thick, stir in additional chicken broth to reach desired consistency. Serve hot, topped with crushed tortilla chips, diced avocado, tomatoes, jalapenos, or your favorite garnishes.
Notes
- Rotisserie chicken is a convenient shortcut; add it during the final steps without simmering again to avoid overcooking.
- Use full-fat cream cheese to prevent curdling and achieve a creamy texture.
- Adjust the spice level by selecting a mild or medium salsa and adding cayenne pepper if desired.
- For gluten-free, substitute the flour with cornstarch or gluten-free flour blend, mixing with a bit of water before adding to the pot.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 3 months.
- Serve with fresh lime wedges for additional garnish and enhanced flavor brightness.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 60 mg
