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Easy Chicken Taco Soup with Cream Cheese

A comforting and flavorful chicken taco soup made with cream cheese and pantry staples, perfect for family gatherings or chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken breasts
  • 8 oz cream cheese, cubed
  • 1 can black beans, drained and rinsed 14 oz
  • 1 can diced tomatoes 14 oz
  • 1 can corn kernels, drained 14 oz
  • 4 cups chicken broth
Aromatics and Spices
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 medium lime, juiced
  • 0.25 cup fresh cilantro, chopped
  • 1 medium avocado, sliced
  • to taste shredded cheddar cheese, for serving

Method
 

Preparation
  1. Begin by heating the olive oil in a large pot over medium heat.
  2. Add the diced onion and minced garlic, sautéing until softened and fragrant—about 3-4 minutes.
Cooking
  1. Sprinkle in the taco seasoning, ground cumin, and smoked paprika, stirring for about a minute until the spices bloom.
  2. Add the chicken breasts, black beans, diced tomatoes, corn, chicken broth, salt, and black pepper into the pot. Stir well.
  3. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the chicken is cooked through.
  4. Once cooked, remove the chicken from the pot, shred it using two forks, and return it to the soup.
  5. Add the cubed cream cheese and stir until melted and creamy.
  6. Squeeze the lime juice into the soup and stir in the freshly chopped cilantro.
Serving
  1. Ladle the soup into bowls, topping with sliced avocado and shredded cheddar cheese as desired.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months. Reheat gently over low heat on the stove.