Go Back

Creamy Chicken Taco Soup

A delightful blend of shredded chicken, beans, and corn simmered in a creamy broth, this soup is perfect for family gatherings or cozy evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 can black beans, drained and rinsed 15 oz can
  • 1 can corn, drained 15 oz can
  • 1 can diced tomatoes with green chilies 10 oz can
  • 4 cups chicken broth
  • 1 packet taco seasoning make sure it’s Halal-friendly
  • 1 cup cream cheese
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Method
 

Preparation
  1. In a large pot over medium heat, add the chicken broth and diced tomatoes. Stir well to combine.
  2. Gently fold in the shredded chicken until well mixed with the broth and tomatoes.
  3. Add the black beans and corn to the pot. Stir until everything is evenly distributed.
  4. Add the taco seasoning, allowing the spices to permeate the broth. Mix well, and bring the soup to a gentle simmer.
  5. After around 10 minutes, reduce the heat to low and stir in the cream cheese, incorporating it until fully melted and smooth.
  6. Once the cream cheese has melted, mix in the shredded cheddar cheese. Stir until the soup is rich and creamy.
  7. Add salt and pepper as needed. Taste the soup and adjust the seasonings to your liking.
  8. Ladle the soup into bowls and garnish with chopped cilantro for a fresh finish.

Notes

This soup is perfect for meal prep. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove, adding chicken broth if necessary.