Heartwarming Chicken Taco Soup with Cream Cheese Recipe

Hearty chicken taco soup with cream cheese brings comfort straight to your dinner table.

Creamy textures and bold southwestern flavors dance together in this simple one-pot wonder.

Weeknight meals become exciting when familiar ingredients combine in unexpected ways.

Spices weave through tender chicken chunks, creating layers of warmth and satisfaction.

Fresh cilantro and zesty lime brighten each spoonful, making every bite feel like a mini celebration.

Melted cream cheese adds luxurious richness that turns an ordinary soup into something extraordinary.

Let’s make magic happen in your kitchen tonight.

What Makes Cream Cheese Chicken Taco Soup So Tasty

• A hearty, creamy soup that comes together with minimal effort, perfect for busy weeknights when you need a satisfying meal without spending hours in the kitchen.
• Easily adjust spice levels and toppings to suit every family member's taste, making it a versatile dish that pleases both mild and bold palates.
• Minimal cleanup and maximum flavor combine in this single-pot recipe that feeds the whole family without creating a mountain of dishes to wash afterward.
• Packed with protein from chicken, fiber from beans, and a creamy texture from cream cheese, this soup delivers a balanced meal that doesn't compromise on taste.

Ingredients In Chicken Taco Soup With Cream Cheese

• Chicken Breasts: Tender, juicy protein base for the soup.

• Cream Cheese: Rich and creamy element that adds smoothness.
• Chicken Broth: Flavorful liquid base for cooking chicken.

• Onion, Garlic: Foundational flavor builders for the soup.

• Diced Tomatoes, Diced Tomatoes with Green Chilies, Black Beans, Corn: Hearty and nutritious soup additions.

• Taco Seasoning, Ground Cumin, Chili Powder, Salt, Pepper: Spicy and robust flavor enhancers.

• Olive Oil: Used for sautéing vegetables.

• Fresh Cilantro: Bright, fresh herb topping for added flavor.

Steps To Make Creamy Chicken Taco Soup

Step 1: Chop and Prep Ingredients

Grab a cutting board and sharp knife.

Dice the onion into small, even pieces.

Mince the garlic until it’s super fine.

Cut the cream cheese into small cubes so it melts easily.

Step 2: Sizzle Onions and Garlic

Heat olive oil in a large pot over medium heat.

Toss in the diced onions and let them dance and soften for about 5 minutes.

Add the minced garlic and cook until it releases its amazing aroma, about 1-2 minutes.

Step 3: Build the Soup Base

Drop the whole chicken breasts into the pot.

• Chicken broth
• Diced tomatoes
• Black beans
• Corn
• Diced tomatoes with green chilies

Step 4: Spice It Up

• Taco seasoning
• Ground cumin
• Chili powder
• Salt
• Black pepper

Step 5: Simmer and Cook

Bring the soup to a rolling boil, then lower the heat.

Let it simmer gently for 20-25 minutes until the chicken is perfectly cooked and can be easily pulled apart.

Step 6: Shred the Chicken

Pull the chicken breasts out of the pot.

Using two forks, shred the chicken into delicious bite-sized pieces.

Return the shredded chicken back to the pot.

Step 7: Cream It Up

Add the cubed cream cheese into the soup.

Stir continuously until the cream cheese melts completely, creating a luscious, creamy texture.

Step 8: Taste and Adjust

Take a spoonful and taste.

Add more salt, pepper, or chili powder if you want extra kick.

Feel free to splash in some hot sauce for more heat.

Step 9: Serve and Enjoy

Ladle the steaming soup into bowls.

Sprinkle fresh chopped cilantro on top for a burst of freshness.

Grab a spoon and dive in!

Tips To Make This Taco Soup Ultra Creamy

• Use two forks to pull chicken apart easily, ensuring tender, uniform pieces that blend perfectly with the soup's texture.
• Cube cream cheese at room temperature for faster melting and smoother incorporation into the soup's base.
• Toast taco seasoning and spices in the pot with onions before adding liquids to enhance their depth and complexity.
• Adjust spiciness by varying chili powder or adding hot sauce, making the soup adaptable to different taste preferences.
• Drain beans and corn before adding to prevent excess liquid and maintain a rich, hearty soup consistency.

Reheat And Store Creamy Taco Soup Properly

• Store leftover chicken taco soup in an airtight container for up to 4 days. Cool the soup completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal tightly, and freeze for up to 3 months. Label with the date for easy tracking.
• Transfer desired portion to a microwave-safe bowl. Heat in 1-minute intervals, stirring between each interval to ensure even warming. Check temperature and continue heating until soup reaches 165°F.
• Pour soup into a pot over medium-low heat. Stir occasionally to prevent sticking. Add a splash of chicken broth if the soup seems too thick. Heat until steaming and thoroughly warmed through.

Side Ideas For Chicken Cream Cheese Taco Soup

• Savor Spicy Companions: Zesty Margarita Mixer perfectly complements the soup's bold Mexican flavors, cutting through the creamy richness with its tangy citrus punch.
• Crunch Mexican Street Corn creates a delightful side that echoes the soup's corn and spice profile, offering a crispy textural contrast to the creamy soup.
• Rustic Southwestern Cornbread adds a hearty, slightly sweet companion that soaks up the soup's robust broth while providing a comforting carbohydrate balance.
• Cool Avocado Salsa adds fresh brightness, offering a cool counterpoint to the warm, spicy soup and introducing a vibrant green element to the meal's color palette.

Flavor Versions For Cream Cheese Taco Soup

• Low-Carb Zucchini Swap: Replace corn and beans with spiralized zucchini or cauliflower rice to reduce carbohydrates and create a keto-friendly version.
• Vegetarian Bean Protein: Substitute chicken with plant-based protein like black beans, lentils, or tofu crumbles for a meat-free alternative that maintains the soup's rich texture.
• Dairy-Free Creamy Option: Use coconut cream or cashew cream instead of cream cheese to create a smooth consistency while accommodating dairy allergies or vegan preferences.
• Slow Cooker Method: Transfer all ingredients except cream cheese into a slow cooker, cook on low for 6-8 hours, then add cream cheese during the last 30 minutes for an easy hands-off preparation.

FAQs

• Is this soup spicy?

The heat level depends on the taco seasoning and chili powder you use. You can control the spiciness by choosing a mild or hot taco seasoning blend, or adjusting the amount of chili powder.

• Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs work great in this recipe. They tend to be more flavorful and stay juicy during cooking. Just ensure they’re fully cooked before shredding.

• How do I make this soup more protein-rich?

You can add extra protein by stirring in some drained and rinsed canned black beans or kidney beans. Greek yogurt as a topping can also boost protein content.

• What if I don't have cream cheese?

No worries! You can substitute with sour cream or heavy cream for a similar creamy texture. Alternatively, use plain Greek yogurt for a tangy, creamy finish.

Chicken Taco Soup with Cream Cheese Recipe

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4.6 from 16 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Warm comfort meets Mexican-inspired zest in this chicken taco soup with cream cheese, delivering hearty flavor in every spoonful. Rich, creamy textures and bold spices invite hungry diners to savor a soul-satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound boneless, skinless chicken breasts (or thighs)

Canned Ingredients:

• 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)

Seasonings and Additional Ingredients:

• 1 packet taco seasoning
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• Salt and pepper (to taste)
• 1 8-ounce package cream cheese, softened and cut into cubes
• 0.25 cup fresh cilantro (chopped (optional))

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Instructions

1. Prepare a culinary canvas by dicing the onion and mincing the garlic with precision. Cube the cream cheese and set aside for later integration.
2. Activate a large pot over medium heat, drizzling olive oil to create a sizzling foundation. Introduce diced onions, allowing them to soften and become translucent for approximately 5 minutes. Incorporate minced garlic, stirring until aromatic and golden.
3. Nestle whole chicken breasts into the developing flavor base. Stream in chicken broth, diced tomatoes, black beans, corn, and tomatoes with green chilies, creating a vibrant liquid landscape.
4. Elevate the soup’s profile by sprinkling taco seasoning, ground cumin, chili powder, salt, and pepper. Stir thoroughly to distribute seasonings evenly.
5. Escalate heat to boiling, then reduce to a gentle simmer. Allow the mixture to meld and chicken to cook through for 20-25 minutes, ensuring internal temperature reaches 165°F.
6. Extract chicken breasts and transform them into tender shreds using two forks. Reintroduce the shredded meat back into the bubbling mixture.
7. Gently fold cubed cream cheese into the soup, stirring continuously until completely dissolved, creating a luxurious, creamy texture.
8. Conduct a flavor assessment, adjusting seasoning with additional salt, pepper, or a splash of hot sauce to enhance the soup’s complexity.
9. Ladle the steaming concoction into serving bowls. Optionally crown with freshly chopped cilantro for a bright, herbaceous finish.

Notes

• Swap chicken for plant-based alternatives like tofu or jackfruit to create a vegetarian version of this hearty soup.
• Reduce sodium by using low-sodium chicken broth and homemade taco seasoning to control salt content.
• Freeze leftover soup in airtight containers for quick weeknight meals, ensuring it stays fresh for up to 3 months.
• Cut calories by using reduced-fat cream cheese and adding extra vegetables like zucchini or bell peppers for nutrition boost.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Snacks
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 300
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 7 g
• Protein: 20 g
• Cholesterol: 70 mg