Description
A velvety, flavor-packed taco soup made with tender shredded chicken, black beans, corn, tomatoes, and just the right amount of cream cheese. A perfect one-pot weeknight dinner with a cozy Tex-Mex twist.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons taco seasoning
3 cups chicken broth
2 cups shredded cooked chicken (preferably thighs)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (14.5 oz) fire-roasted diced tomatoes
8 ounces cream cheese (Philadelphia recommended), cubed and softened
Salt, to taste
Optional toppings: shredded cheddar, avocado slices, cilantro, tortilla strips
Instructions
1. Heat olive oil in a Dutch oven over medium heat.
2. Sauté diced onion for 4–5 minutes until soft and translucent.
3. Add garlic and taco seasoning; stir for 1 minute to bloom spices.
4. Pour in chicken broth and stir well to deglaze the bottom of the pot.
5. Add chicken, black beans, corn, and tomatoes. Bring to a simmer.
6. Simmer uncovered for 20 minutes, stirring occasionally.
7. Remove from heat. Add cubed cream cheese and stir until fully melted.
8. Let soup rest, covered, for 10 minutes to settle flavors.
9. Taste and adjust salt if needed.
10. Ladle into bowls and top with desired toppings.
Notes
Let cream cheese come to room temperature before adding for smoother melting.
Use chicken thighs for richer flavor and better texture.
Don’t skip the resting step—flavors meld better after 10 minutes covered.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 370
- Sugar: 4g
- Sodium: 760mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg
Keywords: chicken taco soup, creamy taco soup, weeknight dinner