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.
Ingredients
Scale
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))
Instructions
- Prepare a culinary canvas by dicing the onion and mincing the garlic with precision. Cube the cream cheese and set aside for later integration.
- 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.
- 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.
- Elevate the soup’s profile by sprinkling taco seasoning, ground cumin, chili powder, salt, and pepper. Stir thoroughly to distribute seasonings evenly.
- 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.
- Extract chicken breasts and transform them into tender shreds using two forks. Reintroduce the shredded meat back into the bubbling mixture.
- Gently fold cubed cream cheese into the soup, stirring continuously until completely dissolved, creating a luxurious, creamy texture.
- Conduct a flavor assessment, adjusting seasoning with additional salt, pepper, or a splash of hot sauce to enhance the soup’s complexity.
- 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