Description
A hearty and flavorful Creamy Chicken Taco Soup recipe that’s perfect for a comforting weeknight meal. Easy to make with simple ingredients and customizable toppings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 packet (1 ounce) taco seasoning (use your favorite brand or a homemade blend)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained (or pinto beans)
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (10-ounce) can Rotel (diced tomatoes with green chilies), undrained
- 4 cups low-sodium chicken broth
- 1 (8-ounce) block cream cheese, softened and cut into cubes
- 1/2 cup milk or half-and-half (optional, for extra creaminess)
- Salt and freshly ground black pepper to taste
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and bell peppers and cook until softened, about 6-8 minutes.
- 2. Stir in minced garlic and cook for 1 minute until fragrant.
- 3. Add chicken pieces to the pot. Season with taco seasoning, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir to coat. Cook until chicken is no longer pink on the outside, about 5-7 minutes.
- 4. Add rinsed beans, undrained diced tomatoes, and undrained Rotel to the pot. Stir well.
- 5. Pour in chicken broth. Bring to a simmer, scraping up browned bits.
- 6. Reduce heat to low, cover, and simmer for at least 20 minutes, or until chicken is cooked through and tender.
- 7. Reduce heat to the lowest setting. Add softened cream cheese cubes and stir gently until melted and fully incorporated. Do not boil.
- 8. Stir in milk or half-and-half if a thinner consistency is desired. Taste and season with salt and pepper as needed.
- 9. Ladle hot soup into bowls and serve with your favorite toppings.
Notes
Allow soup to cool completely before refrigerating or freezing. Refrigerate for up to 3-4 days or freeze in airtight containers for up to 2-3 months. Reheat gently over medium-low heat, stirring frequently, and avoid boiling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: Approx. 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 950mg
- Fat: 25g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 35g