Description
This Chicken Taco Soup with Cream Cheese is what cozy night dreams are made of. Creamy, zesty, and loaded with flavor, it’s like a warm hug in a bowl.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 medium onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (15 oz) can tomato sauce
- 4 cups chicken broth
- 2 tablespoons taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 8 oz cream cheese, softened and cut into cubes
- Salt and pepper to taste
- Optional garnishes: shredded cheese, sour cream, diced avocado, crushed tortilla chips, lime wedges, fresh cilantro
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add onions and bell pepper, cooking until softened (4-5 minutes). Add garlic and cook for 30 seconds until fragrant.
- Add chicken breasts, chicken broth, diced tomatoes with chilies, tomato sauce, taco seasoning, cumin, and oregano. Stir to combine.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes until chicken reaches 165°F.
- Remove chicken, place on cutting board, and shred using two forks. Meanwhile, add black beans and corn to the soup.
- Return shredded chicken to the pot and simmer for 10 more minutes to blend flavors.
- Reduce heat to low. Gradually add cubed cream cheese, stirring until completely melted and incorporated.
- Season with salt and pepper to taste. Add additional broth if needed to reach desired consistency.
- Serve hot with your choice of toppings like cheese, sour cream, avocado, tortilla chips, cilantro, and lime wedges.