Chicken Taco Soup with Cream Cheese

This soup simmers whole chicken breasts right in a taco-seasoned broth loaded with beans, corn, and tomatoes, then shreds them once they're cooked through. Cubed cream cheese stirred in at the end melts into the broth for a rich, creamy texture that sets it apart from a typical taco soup. It's a hearty, one-pot dinner that's ready in under an hour.

Chicken breasts simmer in a taco-seasoned broth with beans and corn, then get shredded and finished with melted cream cheese.

Why You'll Love This Recipe

• Fast: ready in about 45 minutes (10 min prep, 35 min cook)
• Simple: 15 everyday ingredients
• Feeds the family: 6 servings
• Light: about 359 calories per serving

Ingredients

• 1 tablespoon olive oil
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 1 pound boneless (skinless chicken breasts (or thighs))
• 2 cups chicken broth
• 1 14.5-ounce can diced tomatoes
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can corn, drained
• 1 10-ounce can diced tomatoes with green chilies (Rotel)
• 1 packet taco seasoning
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper (to taste)
• 1 8-ounce package cream cheese, softened and cut into cubes
• 1/4 cup fresh cilantro (chopped (optional))

Instructions

1. Dice the onion and mince the garlic, then cut the cream cheese into cubes and set it aside.
2. Heat the olive oil in a large pot or Dutch oven over medium heat, add the diced onion, and cook until softened, about 5 minutes, then add the garlic and cook for another 1 to 2 minutes until fragrant.
3. Add the chicken breasts to the pot, then pour in the chicken broth, diced tomatoes, black beans, corn, and diced tomatoes with green chilies.
4. Stir in the taco seasoning, ground cumin, chili powder, salt, and pepper.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 20 to 25 minutes, until the chicken is cooked through and easily shreds with a fork.
6. Remove the chicken breasts from the pot, shred them with two forks, and return the shredded chicken to the pot.
7. Add the cubed cream cheese to the soup, stirring until it's completely melted and the soup is creamy.
8. Taste and adjust the seasoning with more salt and pepper, or add more chili powder or a dash of hot sauce for extra heat.
9. Ladle the soup into bowls and garnish with chopped fresh cilantro, if desired.

Cooking Tips

• Cut the cream cheese into cubes before adding it so it melts in more evenly.
• Simmer the chicken until it shreds easily with a fork before removing it from the pot.
• Stir often once the cream cheese goes in to keep the soup smooth.

Substitutions

• Chicken thighs can replace chicken breasts.
• Pinto beans can replace black beans.
• Neufchâtel cheese can be used in place of regular cream cheese for a lighter option.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat gently on the stovetop over low heat, stirring often, since the cream cheese can separate if it boils.
• Freezing isn't recommended due to the cream cheese, which can turn grainy once thawed.

Serving Suggestions

• Garnish with fresh cilantro before serving.
• Top with shredded cheese, tortilla strips, or avocado.
• Serve with a squeeze of lime for extra brightness.

Nutrition (per serving)

Nutrient	Amount
Calories	359 kcal

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