Description
This creamy chicken taco soup blends tender chicken, black beans, corn, fire-roasted tomatoes, and savory spices into a hearty, flavorful soup. Enhanced with sharp cheddar and cream cheese, fresh cilantro, and lime juice, it's perfect for a comforting meal with customizable toppings like tortilla chips, avocados, and jalapenos.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 pound boneless skinless chicken thighs OR 2 ½ cups rotisserie chicken
- ½ large yellow onion, diced
- ¼ cup flour
- 4-6 cloves garlic, minced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon 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, undrained
- ½ cup salsa (medium heat recommended)
- 1 4 oz. can mild diced green chiles
Add Later
- 1 ¼ cups freshly shredded sharp cheddar cheese
- 4 ounces block cream cheese, cubed and very soft (full fat)
- 3 tablespoons minced cilantro
- 2 tablespoons lime juice
Garnish (optional)
- Crushed tortilla chips
- Avocados
- Tomatoes
- Jalapenos
Instructions
- Sear Chicken: Season the chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven or soup pot. Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove chicken to a plate, leaving drippings in the pot.
- Sauté Onions: Melt 2 tablespoons unsalted butter in the chicken drippings over medium-high heat. If using rotisserie chicken, add 2 tablespoons olive oil instead. Add diced onion and sauté until softened, about 5-7 minutes.
- Add Flour and Spices: Stir in flour, chili powder, ground cumin, dried oregano, smoked paprika, and salt. Cook and stir for 2 minutes. Add minced garlic and sauté for 30 seconds until fragrant.
- Add Liquids and Ingredients: Slowly pour in the chicken broth while stirring to avoid lumps. Return the raw chicken to the pot (skip if using rotisserie chicken; add it later), then add chicken bouillon base, black beans, corn, fire-roasted diced tomatoes with juice, salsa, and diced green chiles.
- Simmer Soup: Partially cover the pot with a lid, leaving a 1-inch gap. Bring to a simmer over high heat, then reduce to medium-low or low heat. Simmer until the chicken is cooked through and shreds easily with forks, about 15-20 minutes. Remove chicken and let rest 5 minutes before shredding. Meanwhile, continue with next steps.
- Add Cheese and Finish: Reduce heat to low. Stir in cream cheese until melted and smooth. Gradually add shredded cheddar cheese a handful at a time, stirring until completely melted. Stir in minced cilantro, lime juice, and shredded chicken (or rotisserie chicken).
- Season and Serve: Taste the soup and adjust seasoning with additional salt, lime juice, or cayenne if desired. Add more chicken broth for a thinner consistency if preferred. Serve hot with crushed tortilla chips and your favorite garnishes such as avocado, tomatoes, and jalapenos.
Notes
- Use rotisserie chicken as a shortcut and add it in the final step instead of raw chicken.
- Full-fat cream cheese prevents curdling and ensures a creamy texture.
- Adjust salsa heat level to your preference; medium salsa adds moderate spice.
- Adding extra chicken broth can thin the soup if you prefer less chunky consistency.
- Garnishes like avocado and jalapenos offer fresh complementary flavors and textures.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 65 mg
