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–+ servings

Simple Creamy Chicken Taco Soup

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This creamy chicken taco soup recipe is rich, cheesy, and packed with bold fiesta flavors. No thin broth—just pure, velvety perfection!
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 1
Course: Main Course, main dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 pound boneless skinless chicken thighs OR 2 ½ cups rotisserie chicken (see notes)
  • salt and pepper
  • 1/2 large yellow onion, diced
  • 1/4 cup flour
  • 4-6 cloves garlic, minced
  • 2 tsp EACH chili powder, ground cumin
  • 1/2 tsp EACH dried oregano, smoked paprika, salt
  • 5 cups low-sodium chicken broth, plus more as needed
  • 2 teaspoons chicken bouillon base, granulated, or crushed cubes
  • 1 15 oz. can black beans, rinsed and drained
  • 1 15 oz. can sweet corn, rinsed and drained
  • 1 15 oz. can fire-roasted diced tomatoes, don’t drain
  • 1/2 cup salsa (medium for more heat, we use Mateo's)
  • 1 4 oz. can mild diced green chiles
ADD LATER:
  • 1 1/4 cups freshly shredded sharp cheddar cheese
  • 4 ounces block cream cheese, cubed, very soft (full fat will not curdle)
  • 3 tablespoons minced cilantro
  • 2 tablespoons lime juice
GARNISH (Pick Your Favs)
  • crushed tortilla chips
  • avocados
  • tomatoes
  • jalapenos

Method
 

  1. Season the chicken with 1/2 teaspoon each of salt and pepper. Heat two tablespoons of olive oil in a large Dutch oven or soup pot over medium-high heat. Sear the chicken until golden, about 2 minutes per side, then transfer to a plate while keeping the drippings in the pot.
  2. Melt two tablespoons of butter in the chicken drippings over medium-high heat, or use two tablespoons of oil if substituting rotisserie chicken. Add the chopped onions and sauté until softened, approximately 5 to 7 minutes.
  3. Stir in the flour and spices and cook for 2 minutes. Add the garlic and sauté for an additional 30 seconds.
  4. Slowly whisk in the chicken broth. Return the chicken to the pot (unless using rotisserie chicken) and add the remaining soup ingredients designated for this stage.
  5. Partially cover the pot with a small gap and bring the liquid to a simmer over high heat. Reduce the heat to maintain a gentle simmer and cook for 15 to 20 minutes until the chicken is tender. Remove the chicken, let it rest for 5 minutes, and then shred it with two forks.
  6. Lower the heat and stir in the cream cheese until melted. Gradually add the remaining cheese one handful at a time, stirring until fully incorporated. Mix in the cilantro, lime juice, and the shredded chicken.
  7. Taste the soup and adjust the seasoning with additional salt, lime juice, or cayenne as needed. Stir in extra chicken broth if a thinner consistency is preferred. Serve immediately with tortilla chips and your choice of toppings.

Notes

Chicken Choice: I really love using boneless chicken thighs because they stay so tender during the simmer, but I have used rotisserie chicken many times on busy weeknights.
If you use pre-cooked