Creamy Chicken Taco Soup

Ingredients For Chicken Taco Soup

One of my favorite things about this Chicken Taco Soup recipe is that most of the ingredients are pantry staples. A few fresh ingredients and some dairy are all you need to turn them into a really flavorful dinner.

Here’s what you’ll need, along with a few easy substitutions.

• Chicken: Boneless, skinless chicken breasts or thighs work beautifully. I love chicken thighs for their extra flavor and tenderness, but chicken breasts are a great leaner option. You can also use shredded rotisserie chicken to save time.
• Olive Oil: Just enough to soften the vegetables and get everything started. Avocado oil or another neutral cooking oil works, too.
• Onion and Garlic: These build the savory base of the soup. Yellow onion is my favorite, but white onion works just as well. In a pinch, substitute garlic powder for fresh garlic.
• Jalapeño: Optional, but I love the little kick it adds. Remove the seeds for a milder soup, or leave some in if you like things spicy. A small amount of canned green chiles makes a good substitute.
• Taco Seasoning, Cumin and Smoked Paprika: This combination gives the broth its bold taco flavor with a hint of smokiness. Homemade taco seasoning works just as well as store-bought. Regular paprika can replace smoked paprika if that’s what you have.
• Diced Tomatoes and Tomatoes with Green Chiles: Using both adds tomato flavor and a little heat. Rotel is an easy choice for the tomatoes with green chiles. Choose the mild version if you’re cooking for anyone sensitive to spice.
• Black Beans and Pinto Beans: Two kinds of beans make this soup extra hearty. You can use all black beans, all pinto beans or even kidney beans if that’s what you have in the pantry.
• Corn: Frozen corn is my go-to because it’s always in the freezer, but canned corn works perfectly. Fresh corn is wonderful when it’s in season.
• Chicken Stock: Chicken stock creates the flavorful base of the soup. I like to use low-sodium stock so I can control the seasoning. Chicken broth works just as well.
• Cream Cheese: This is what makes the broth creamy and silky. Use softened, full-fat cream cheese for the smoothest texture. Reduced-fat cream cheese is an option, although the finished soup may be a little less rich.
• Sharp Cheddar Cheese: Adds cheesy flavor without needing a ton of it. Monterey Jack or a Mexican cheese blend makes a great substitute.
• Heavy Cream: Just a splash adds richness and helps bring everything together. Half-and-half can work for a lighter finish, although the broth won’t be quite as creamy.
• Fresh Lime Juice: Don’t skip it! A squeeze of lime at the end brightens the entire pot and balances the richness of the cheese.
• Salt and Pepper: Season to taste once the soup is finished, since taco seasoning and chicken stock can already contain quite a bit of salt.

How to Make Chicken Taco Soup

This easy Chicken Taco Soup comes together in one pot with very little hands-on work. Most of the cooking time is simply letting everything simmer while the chicken becomes tender.

1. Start with the vegetables. Heat the olive oil in a large Dutch oven or soup pot. Add the onion and jalapeño and cook until softened and fragrant. Stir in the garlic just until you can smell it.
2. Add the chicken and seasonings. Nestle the chicken into the pot and sprinkle it with taco seasoning, cumin and smoked paprika. The spices will give the chicken and broth plenty of bold flavor.
3. Build the soup. Pour in both kinds of tomatoes, the beans, corn and chicken stock. Give everything a good stir, scraping up any seasonings from the bottom of the pot.
4. Let it simmer. Bring the soup to a gentle boil, then reduce the heat, cover and simmer until the chicken is cooked through and tender enough to shred easily with two forks.
5. Shred the chicken. Transfer the chicken to a plate, shred it into bite-sized pieces and return it to the pot.
6. Make it creamy. Reduce the heat to low before stirring in the softened cream cheese. Once it’s completely melted and the broth looks smooth, stir in the shredded cheddar until melted.
7. Finish with cream and lime. Add the heavy cream and fresh lime juice. Let everything warm through gently without boiling. The broth should look silky and creamy, with tender chicken and plenty of beans and corn in every spoonful.
8. Serve and enjoy! Taste and adjust the seasoning, then ladle the soup into bowls and load them up with your favorite toppings.

How to Store Chicken Taco Soup

This Chicken Taco Soup is just as delicious the next day, making it a great option for leftovers and easy lunches.

• Refrigerator: Let the soup cool slightly before transferring it to an airtight container. Refrigerate for up to 4 days.
• Reheating: Warm leftovers in a saucepan over medium-low heat, stirring occasionally. The soup will thicken as it cools, so add a splash of chicken stock to loosen it up. Avoid boiling to keep the creamy broth smooth.
• Freezing: Because this recipe contains cream cheese, cheddar and heavy cream, the finished soup can become grainy or separate when thawed.

For the best results, prepare the soup without adding the dairy ingredients. Cool completely, transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat gently and stir in the cream cheese, cheddar and heavy cream once the soup is hot.

Store toppings separately so your tortilla chips stay crunchy and your avocado stays fresh.

What to Serve with Chicken Taco Soup

This soup is hearty enough to be a meal all on its own, especially once you add all the toppings. But if you want to round out dinner, these are some of my favorite things to serve alongside it.

• Homemade Cornbread: A little sweet, buttery cornbread is perfect for soaking up every last drop of the creamy broth.
• Mexican Rice: A simple, flavorful side that makes this dinner even more filling.
• Chicken Quesadillas: Crispy, cheesy quesadillas are always a hit, especially with kids.
• Guacamole: Fresh, creamy guacamole with crunchy tortilla chips is the perfect appetizer or side.
• Mexican Street Corn Salad: Sweet corn, tangy lime and savory seasonings pair beautifully with this soup.
• Simple House Salad: Something fresh and crunchy is a nice contrast to the rich, creamy broth.

For an easy weeknight dinner, I’ll usually serve this with tortilla chips, guacamole and plenty of toppings. No need to make things complicated!