Description
A simple recipe for a hearty and creamy chicken taco soup using cream cheese.
Ingredients
Scale
- 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