Creamy Chicken Taco Soup
Indulge in the ultimate comfort food with this Creamy Chicken Taco Soup, a rich and flavorful dish that's perfect for cozy nights or family dinners. This easy soup recipe combines tender shredded chicken, hearty black beans, sweet corn, and zesty diced tomatoes with green chilies, all simmered in a velvety base of cream cheese and heavy cream. Infused with bold taco seasoning and a hint of smoked paprika, every spoonful delivers a delightful kick of Tex-Mex flavor. Garnish with shredded cheddar cheese, fresh cilantro, and crunchy tortilla chips for added texture and a burst of freshness. Ready in under an hour, this one-pot wonder is as simple as it is satisfying, making it an irresistible addition to your weeknight meal rotation. Perfect for those craving creamy taco soup recipes or family-friendly Tex-Mex cuisine!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (15 oz) canned black beans, drained and rinsed
- 1 can (15 oz) canned corn, drained
- 1 can (10 oz) canned diced tomatoes with green chilies
- 8 ounces cream cheese, softened
- 1 cup heavy cream
- 2 tablespoons taco seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup shredded cheddar cheese (for garnish)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 2 cups tortilla chips (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with a pinch of salt and pepper. Add them to the pot and sear on both sides until golden brown, about 4 minutes per side. Remove and set aside.
In the same pot, add the diced onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the chicken broth and bring to a gentle simmer. Return the chicken breasts to the pot.
Add the black beans, corn, diced tomatoes with green chilies, taco seasoning, smoked paprika, salt, and pepper. Stir to combine.
Cover the pot and simmer for 20 minutes, or until the chicken is cooked through and tender.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Lower the heat to medium-low. Add the softened cream cheese and stir until fully melted and incorporated into the soup.
Stir in the heavy cream to make the soup extra creamy.
Taste and adjust seasonings, adding more salt or spices if needed.
Ladle the soup into bowls and top with shredded cheddar cheese, fresh cilantro, and tortilla chips for garnish. Serve warm and enjoy!
Nutrition Facts
Calories |
4384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.3 g | 347% | |
| Saturated Fat | 132.5 g | 662% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 12470 mg | 542% | |
| Total Carbohydrate | 279.4 g | 102% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 38.5 g | ||
| Protein | 212.9 g | 426% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1513 mg | 116% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4990 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
