Description
This Chicken Taco Soup is creamy, hearty, and easy to make, featuring tender chicken, taco spices, black beans, corn, and a touch of cream cheese.
Ingredients
Units
Scale
Main Ingredients
- 1-1.5 pounds Chicken (Boneless skinless chicken breasts or thighs recommended.)
- 8 ounces Cream cheese, cubed (Cube to help it melt faster.)
- 1-2 cans Black beans, rinsed and drained (Pinto beans can be substituted.)
- 1 can Corn (Frozen corn can be used as well.)
- 1 can Diced tomatoes (Fire roasted for more flavor if desired.)
- 4 cups Chicken broth (Broth enhances flavor; water can be used in a pinch.)
- 2 tablespoons Taco seasoning (Store bought or homemade.)
- 1 medium Onion, chopped (Optional but adds flavor.)
- 2 cloves Garlic, minced (Also optional but recommended.)
- to taste Salt and pepper (Adjust according to preference.)
Optional Ingredients
- 1 can Green chiles (Optional, for added spice.)
- 1 Lime, for squeezing (Adds brightness.)
- 1/4 cup Chopped cilantro (For garnish.)
Instructions
Stovetop Method
- In a big pot, sauté chopped onion for a few minutes, then add garlic for about 30 seconds.
- Add broth, diced tomatoes, taco seasoning, beans, and corn. Stir.
- Add raw chicken breasts or thighs. Bring to a gentle simmer, then cover and cook until the chicken is fully cooked, usually 15 to 20 minutes.
- Pull the chicken out, shred it with two forks, then add it back in.
- Lower the heat and add cubed cream cheese. Stir until it melts smooth.
- Taste and adjust salt, pepper, and spice. Add lime juice if desired.
Crockpot Method
- Add broth, tomatoes, beans, corn, taco seasoning, and chicken to the slow cooker.
- Cook on low for 6 to 7 hours or high for 3 to 4 hours.
- Shred the chicken, then stir in the cream cheese and let it melt for 10 to 15 minutes.
Instant Pot Method
- Add broth, tomatoes, beans, corn, taco seasoning, and chicken to the Instant Pot.
- Cook on high pressure for about 10 minutes for breasts, then do a quick release.
- Shred the chicken, switch to sauté on low, and stir in the cream cheese until smooth.
Notes
This soup thickens over time. It’s great for making ahead; flavors improve after a night in the fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Soup
- Cuisine: Comfort Food, Mexican
Nutrition
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 43
- Fiber: 10
- Protein: 30
