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Chicken Taco Soup in a blue dutch oven with a white ladle.
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Creamy Chicken Taco Soup Recipe

This easy Chicken Taco Soup is rich, creamy and loaded with tender shredded chicken, black beans, pinto beans, corn and bold Tex-Mex flavor. Made in one pot with cream cheese, cheddar and a splash of heavy cream, it's a hearty, family-friendly dinner ready in just 40 minutes!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, lunch
Cuisine: American, tex mex
Servings: 6
Author: Kellie
Cost: $10

Equipment

  • Large Dutch oven or soup pot
  • chef's knife
  • measuring cup
  • measuring spoon

Ingredients

For the Soup

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 1 jalapeño seeded and minced (optional)
  • 3 cloves garlic minced
  • 1 pound boneless skinless chicken breasts or thighs
  • 2 tablespoons taco seasoning
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 can 14.5 ounces diced tomatoes
  • 1 can 10 ounces diced tomatoes with green chiles
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 can 15 ounces pinto beans, drained and rinsed
  • 1 cup frozen or canned corn
  • 4 cups chicken stock
  • 4 ounces cream cheese softened and cubed
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup heavy cream
  • Juice of 1 lime
  • Kosher salt and black pepper to taste

For Serving (Optional)

  • Shredded cheese
  • Sour cream
  • Diced avocado
  • Sliced jalapeños
  • Chopped cilantro
  • Sliced green onions
  • Crushed tortilla chips
  • Lime wedges

Instructions

  • Sauté the vegetables. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and jalapeño. Cook for 4-5 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds until fragrant.
  • Season the chicken. Add the chicken breasts or thighs to the pot. Sprinkle with taco seasoning, cumin and smoked paprika.
  • Add the remaining ingredients. Stir in the diced tomatoes, tomatoes with green chiles, black beans, pinto beans, corn and chicken stock until combined.
  • Simmer the soup. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F.
  • Shred the chicken. Transfer the cooked chicken to a plate and shred with two forks. Return the shredded chicken to the pot and stir to combine.
  • Add the cream cheese and cheddar. Reduce the heat to low. Stir in the softened cream cheese until completely melted and smooth. Add the shredded cheddar and stir until melted.
  • Finish the soup. Stir in the heavy cream and fresh lime juice. Simmer gently for another 2-3 minutes until heated through. Do not allow the soup to boil after adding the dairy.
  • Season and serve. Taste and adjust with kosher salt and black pepper as needed. Ladle into bowls and serve with your favorite taco toppings.

Notes

  • Chicken: Boneless, skinless chicken breasts or thighs both work well. Chicken thighs are especially tender and flavorful.
  • Rotisserie Chicken Shortcut: Substitute about 3 cups cooked, shredded rotisserie chicken. Skip cooking the raw chicken and add the cooked chicken during the last 10 minutes of simmering.
  • For a Thicker Soup: Mash about 1 cup of beans against the side of the pot before stirring in the cream cheese.
  • For a Smooth, Creamy Broth: Soften the cream cheese before adding it and keep the heat low once the dairy has been added. Do not boil.
  • Adjust the Spice: Omit the jalapeño for a milder soup or leave some seeds in for extra heat.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently over medium-low heat, adding extra chicken stock if needed.
  • Freezing: For the best texture, freeze the soup before adding the cream cheese, cheddar and heavy cream. Freeze for up to 3 months, then add the dairy after thawing and reheating.
Slow Cooker Instructions
  1. Combine the onion, jalapeño, garlic, raw chicken, taco seasoning, cumin, smoked paprika, tomatoes, beans, corn and chicken stock in a slow cooker.
  2. Cook on LOW for 5-6 hours or HIGH for 2 1/2-3 1/2 hours, until the chicken is cooked through.
  3. Remove and shred the chicken, then return it to the slow cooker. Stir in the cream cheese and cheddar, cover and cook for another 15-20 minutes until melted. Stir in the heavy cream and lime juice just before serving.

Nutrition

Calories: 512kcal | Carbohydrates: 39g | Protein: 32g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 974mg | Potassium: 1521mg | Fiber: 7g | Sugar: 18g | Vitamin A: 1603IU | Vitamin C: 36mg | Calcium: 288mg | Iron: 5mg