When the weather turns chilly or I just need a massive bowl of pure comfort, nothing beats a soup that feels like a hug. But who has hours to simmer things on the stove? That’s why I perfected this recipe for Chicken Taco Soup With Cream Cheese. Honestly, the first time I added that block of cream cheese, my partner just stared into the pot like I’d conjured magic! It instantly transforms a nice, brothy taco soup into something so incredibly hearty and silky smooth. Trust me, this is the easiest, creamiest take on taco soup you will ever make, built for busy weeknights!
Why This Chicken Taco Soup With Cream Cheese Recipe Works
This isn’t just another soup recipe, I promise! It hits that perfect trifecta: it’s fast, unbelievably flavorful, and has a texture that makes you close your eyes when you take the first bite. If you’re worried about complex cooking for weeknight dinners, you can relax. This is truly an easy chicken soup. And the texture? That ridiculously rich, velvety quality you get from the cream cheese is what sets it apart. It turns simple ingredients into a decadent bowl of creamy soup. You’ll find yourself relying on this one all the time. Speaking of rich recipes, if you ever get tired of soup, you definitely need to check out my recipe for creamy ranch taco pasta salad!
Speedy Preparation for Weeknights
Seriously, the prep time is around 10 minutes. That’s it! We are talking about tossing things into one pot and letting them simmer away. Because we start with chicken breasts already in the broth, we multitask right away: the chicken cooks while you gather your beans and corn. Minimal chopping means maximal eating time later!
The Creaminess Factor of Chicken Taco Soup With Cream Cheese
The star, of course, is the cream cheese. Everyone expects taco soup to be slightly watery or just broth-heavy, right? Well, when that cream cheese melts down—and you have to stir it constantly, don’t let it burn!—it emulsifies with the broth and soup base. It provides a luxurious mouthfeel that you simply can’t replicate with just milk or heavy cream. It adds richness without making the soup feel heavy or gloppy.
Gathering Ingredients for Your Chicken Taco Soup With Cream Cheese
Okay, ingredients! This recipe is unbelievably straightforward, which is why I love it so much. You’re using pantry staples plus that glorious block of cream cheese that takes everything over the top. When you’re laying everything out, this is where you need to pay attention to the details, especially the cream cheese. Seriously, try to remember to let your cream cheese sit on the counter for about an hour before you start cooking.
If you try to drop that cold block in, it’s going to seize up and give you annoying little lumps that refuse to melt smoothly later on. You want silk, people! If you’re running behind schedule, you can always cube it right away and microwave those tiny pieces for just 10 seconds, but room temp is always my go-to advice. Also, make sure those beans and corn are properly rinsed and drained before they jump into the pot; we want flavor, not excess can liquid!
If you need a backup for another recipe, I have a fantastic guide on making your own cream of mushroom soup mix! Here are the key players we need for this awesome taco soup.
Essential Components for the Best Chicken Taco Soup With Cream Cheese
- 1 pound boneless, skinless chicken breasts
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (10.75 ounce) can cream of chicken soup
- 4 cups chicken broth
- 1 packet (1 ounce) taco seasoning mix
- 4 ounces cream cheese, cubed
- 1/2 cup water
Step-by-Step Instructions for Perfect Chicken Taco Soup With Cream Cheese
This recipe moves so quickly once you get started, but the initial cooking phase is essential for getting that tender chicken ready for shredding. We are building the soup in stages, so don’t rush through these first steps! Remember, the total cook time is barely over half an hour, but the patience for simmering makes all the difference.
Cooking and Shredding the Chicken Base
First things first: get your chicken, broth, and that half cup of water into your big pot or Dutch oven. Bring that right up to a hard boil—don’t be shy about turning up the heat here. Once it’s bubbling, dial it back right away and let it simmer gently. You’re looking for about 15 to 20 minutes until that chicken is cooked solid right through the center. Once done, take the chicken out and shred it up using two forks. I usually keep the shredded chicken warm on a plate nearby.
Now, here’s a little trick I learned: If you find you prefer a slightly less chunky broth—maybe you want a bit more density before the cream cheese goes in—you can give that broth a quick blitz with an immersion blender right now. Just a tiny pulse or two! It thickens the base slightly without turning it into a heavy puree.
Building the Flavor of the Chicken Taco Soup With Cream Cheese
With the shredded chicken resting, it’s time for the fun stuff! Add your rinsed beans, the drained corn, the entire can of diced tomatoes (undrained, we want that chili juice!), the cream of chicken soup, and your one packet of taco seasoning right into that flavorful pot base. Give everything a really good stir. This is important! Make sure that seasoning packet fully dissolves and mixes with the soup base. Let this entire mixture come up to a nice, gentle simmer over medium heat for a few minutes.
Melting the Cream Cheese and Finishing the Chicken Taco Soup With Cream Cheese
This is the moment of truth! Drop in those little cubes of room-temperature cream cheese. I cannot stress this enough: Stir constantly! You have to keep that spoon moving around the bottom of the pot so the cheese melts evenly and completely without sticking or burning onto the bottom. If it scorches, you’ll taste it, and that’s a sad day for soup. Once it’s completely smooth and velvety, toss that shredded chicken right back into the pot. Let everything simmer for just 10 more minutes, stirring every now and then. This final simmer lets the chicken soak up all that glorious, creamy taco flavor. If you love one-pot meals that pack flavor, you should definitely check out my recipe for one-pot macaroni cheeseburger soup!
Tips for Success in Making Chicken Taco Soup With Cream Cheese
Getting this soup right is all about getting that beautiful, uniform texture. We talked a bit about the cream cheese, but let’s make sure you nail the integration every single time. If you follow these simple tips, you’ll never end up with soup that looks curdled or clumpy—and that’s victory in my book!
This soup is perfect next to a big batch of creamy cowboy caviar dip if you’re looking for something for dipping!
Achieving Ultra-Smooth Cream Cheese Integration
Again, room temperature reigns supreme here! Take that cream cheese out of the fridge well before you plan to start cooking. If you’re short on time, my absolute best trick is to cut the whole block into about 8 to 10 small cubes. These little cubes melt so much faster and more evenly than one giant slab sitting in the hot liquid. Lower the heat just a touch when you add the cubes, and stir steadily until they completely vanish into the broth. It’s worth the extra 60 seconds of stirring, I promise!
Creative Variations for Your Chicken Taco Soup With Cream Cheese
Even though this recipe is pretty much perfect as is—I mean, it has cream cheese!—I always encourage folks who use my recipes to make them their own. We’re cooking at home, so we need to bend the rules sometimes! The base is so sturdy that you can really throw in extra veggies or dial up the heat without worrying about messing up the texture.
If you’re looking for more one-pot wonders after this, you really must try my simple one-pot cheesy taco pasta. It hits a very similar flavor profile!
Spice Level Adjustments in Chicken Taco Soup With Cream Cheese
If you like things hot, you’ve got a couple of easy levers to pull. The simplest way? Just choose a packet of taco seasoning that is labeled ‘Hot’ instead of ‘Mild.’ If you only have mild on hand, don’t sweat it! Add a dash of cayenne pepper right when you add the canned tomatoes. My old standard move, which I mentioned in the notes, is tossing in a whole can of those diced jalapeños, undrained. They give a nice, complex heat that blends beautifully when everything simmers together.
Protein and Vegetable Swaps
Don’t feel locked into chicken breasts! If I’ve got ground turkey leftover from a chili night, I’ll often use that instead. You just brown the turkey first, drain off any excess fat, and then proceed with the broth and water as normal. As for veggies, if you feel like you need more substance, throw in half a chopped onion and one chopped bell pepper—any color works! Add those right when you add the beans and corn so they get fork-tender while the cream cheese is melting.
Serving Suggestions for the Ultimate Chicken Taco Soup With Cream Cheese Experience
Okay, you’ve made it! You have this gorgeous, steaming, creamy bowl of goodness in front of you. But what makes it truly spectacular is what you pile on top. Don’t just eat the soup plain; that’s a rookie mistake! The toppings are where you get the crunch, the freshness, and that extra flavor punch that makes every spoonful exciting. Honestly, if you have leftovers the next day, just reheating it and piling fresh toppings on makes it feel like a brand new meal!
If you want something for dipping instead of just toppings, I highly recommend making a batch of my cheesy taco potatoes to serve alongside—it’s a hearty pairing!
Essential Toppings for Creamy Chicken Taco Soup With Cream Cheese
Think about layering textures here. You need cold, creamy things to contrast the hot soup, and something crisp to break up the smoothness of the cream cheese base. Grab these things before you sit down to eat:
- Shredded Monterey Jack or cheddar cheese—you need that satisfying stringy pull!
- A big dollop of cold sour cream or plain Greek yogurt.
- Fresh avocado slices or cubed avocado. The healthy fat is just divine in this soup.
- Finely chopped fresh cilantro for that bright, herbaceous lift.
- Crushed tortilla chips or even crispy fried tortilla strips for crunch!
Storage and Reheating Instructions for Leftover Chicken Taco Soup With Cream Cheese
This soup is fantastic the next day, but because of that lovely cream cheese, we need to treat it gently when reheating. I always make way too much just so I have meals ready! Store your leftovers in an airtight container in the fridge for up to three or four days. Don’t worry if it looks a little separated or slightly sludgy when you pull it out; that’s just the dairy settling!
When reheating, use low to medium heat on the stovetop. Stir it frequently right from the start. That continuous stirring is what brings the sauce back together beautifully, making it creamy almost instantly again. If it seems a little too thick after reheating, just whisk in a splash of chicken broth or water until you get that perfect consistency back. It reheats so well, especially if you’re looking for quick dinners later in the week. If you’re after other make-ahead meals, check out my guide on easy beef casseroles for the weekend!
Frequently Asked Questions About Chicken Taco Soup With Cream Cheese
You’ve got questions, and since I’ve made this chicken taco soup with cream cheese about a hundred times now, I’ve probably encountered every potential issue! Let’s clear up the last few things so you can get this comfort food on your table without a hitch. We all want that perfect creamy soup experience, right?
Can I use pre-cooked or rotisserie chicken in this chicken taco soup with cream cheese?
Oh, absolutely! If you’re short on time, using pre-cooked chicken is a fantastic shortcut. If you use rotisserie chicken, you can skip the entire first stage—steps one through three—where you boil and shred the raw chicken. Just shred about a pound of it, and wait until step six, right after you’ve finished simmering the vegetable/broth mixture. Toss the cooked chicken right in with the cream cheese! It saves about 20 minutes easily.
What happens if my cream cheese clumps when making this creamy soup?
Whoops! That usually means the heat was just a touch too high, or the cheese wasn’t quite soft enough. Don’t panic; almost everything is fixable! First, take the pot completely off the heat source. Then, grab a whisk and whisk vigorously until those clumps start to relax. If they are being stubborn, add just a tiny splash—like a tablespoon—of hot water or extra broth and keep whisking rapidly. The extra moisture should help it emulsify back into that smooth texture we love in this easy chicken soup.
Is this easy chicken soup recipe suitable for freezing?
Yes, you can freeze it, but I have to give you the honest scoop: soups with dairy, especially those thickened with cream cheese, sometimes separate a little bit when you thaw them out. It doesn’t mean the soup is ruined! It just means you need to reheat it slowly on the stovetop over low heat and stir constantly and patiently. As it warms up, the base usually comes back together beautifully. It freezes well for about three months, so it’s great for meal prepping!
If you decided you enjoyed cooking soup tonight, make sure you check out my main taco soup recipe for a non-creamy version too!
Nutritional Estimate for Creamy Chicken Taco Soup
Now, I always get asked about the nutrition when I share recipes this rich, especially since we are using soup mixes and that wonderful cream cheese! I want to be totally transparent here: the numbers I sometimes see floating around are really just ballpark figures. When I make this Creamy Chicken Taco Soup, I might use low-sodium broth, or maybe I use a spicy taco seasoning instead of mild, and those little changes throw the whole calculation off.
So please take any listed nutritional facts with a huge grain of salt, okay? This information is only an estimate based on the standard ingredients listed in the recipe card. The actual calories, fat content, and sodium in your amazing bowl of soup will vary depending on the exact brands you use, what toppings you pile on top—hello, extra cheese!—and what serving size you decide is perfect for you. Cook with joy and eat well, but remember these figures are just for reference!
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Creamy Chicken Taco Soup
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A simple recipe for a hearty and creamy chicken taco soup using cream cheese.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (10.75 ounce) can cream of chicken soup
- 4 cups chicken broth
- 1 packet (1 ounce) taco seasoning mix
- 4 ounces cream cheese, cubed
- 1/2 cup water
Instructions
- Place chicken breasts, chicken broth, and water in a large pot or Dutch oven.
- Bring the mixture to a boil, then reduce heat and simmer until the chicken is cooked through, about 15 to 20 minutes.
- Remove the chicken from the pot and shred it using two forks. Set the shredded chicken aside.
- Add the black beans, corn, diced tomatoes with green chilies, cream of chicken soup, and taco seasoning mix to the pot. Stir to combine.
- Bring the soup mixture to a simmer over medium heat.
- Add the cubed cream cheese to the pot, stirring constantly until it melts completely and the soup is smooth.
- Return the shredded chicken to the pot.
- Simmer for an additional 10 minutes, stirring occasionally, allowing the flavors to blend.
Notes
- Serve with toppings like shredded cheese, sour cream, or avocado slices.
- For a spicier soup, add a can of diced jalapeños with the tomatoes.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 8
- Sodium: 850
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 6
- Protein: 35
- Cholesterol: 95
Keywords: chicken taco soup, cream cheese soup, easy chicken soup, taco soup recipe, creamy soup