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Creamy Chicken Taco Soup

Melting cream cheese into soup is a great trick; it’s easier than making a roux and it won’t break on you. Just add it in chunks at the end and stir until it dissolves for a smooth, creamy finish.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

  • 1.5 lbs boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 large yellow onion ~1.5 cups, finely chopped
  • 2 red bell peppers deseeded and diced
  • 4 cloves garlic minced
  • 5 cups chicken broth
  • 1 can diced tomatoes with green chiles (like Rotel) 15 oz, undrained
  • 1/4 cup taco seasoning
  • 1 can black beans 15 oz, rinsed and drained
  • 1 can corn 15 oz, rinsed and drained
  • 6 oz cream cheese softened to room temperature
  • 1.5 tsp kosher salt to start

Instructions

  • Heat olive oil in large Dutch oven over medium heat.
  • Cook onion and peppers 5-8 minutes until soft, add garlic and cook 1 minute.
  • Add whole chicken breasts, broth, tomatoes with chiles, taco seasoning, and salt.
  • Bring to boil, reduce heat, cover and simmer 15-20 minutes until chicken is cooked.
  • Remove chicken, shred with forks, return to pot.
  • Add black beans and corn, simmer 5-10 minutes.
  • Add softened cream cheese in pieces, stir until melted.
  • Season to taste with additional salt if needed.

Notes

Ensure cream cheese is room temperature for smooth melting.