Description
This Creamy Chicken Taco Soup is the ultimate comfort food that combines bold Mexican flavors with a rich, creamy base. Packed with rotisserie chicken, beans, vegetables, and aromatic spices, this hearty soup delivers restaurant-quality taste in just 30 minutes—perfect for busy weeknights or cozy family dinners.
Ingredients
Scale
- 2½ cups (350g) rotisserie chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14.5 oz) petite diced tomatoes
- 1 can (15 oz) sweet corn, drained
- 1 can (28 oz) green enchilada sauce
- 1 can (14 oz) chicken broth
- 1 packet (2 tbsp) taco seasoning
- ½ tsp ground cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- 8 oz cream cheese, cubed and at room temperature
Garnish Options:
- 1 cup shredded cheddar cheese
- Fresh jalapeño slices
- Chopped cilantro
- Lime wedges
- Sour cream
- Crispy tortilla chips
Instructions
- Heat a large pot over medium-high heat. Add chicken, beans, tomatoes, and corn.
- Pour in enchilada sauce and chicken broth.
- Add taco seasoning, cumin, chili powder, and garlic powder. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- In the final 10 minutes, add cream cheese cubes. Stir until melted and creamy.
- Remove from heat, let rest 5 minutes, and serve with desired garnishes.
Notes
For healthier alternatives, substitute cream cheese with Greek yogurt, use low-sodium broth, or swap in plant-based proteins for a vegetarian version.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 6g
- Sodium: 1240mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 75mg
Keywords: chicken taco soup, creamy soup recipe, comfort food, weeknight dinner