Description
Creamy Taco Chicken Soup is a soul-warming dish that brings the vibrant spirit of a taco night into a hearty, velvety bowl. By blending earthy spices like chili powder and cumin with a rich base of melted cheddar and cream cheese, this soup creates a luxurious texture. It is a wholesome, professional-level meal that is simple to prepare and perfect for nourishing your family after a long day.
Ingredients
2 tablespoons olive oil
2 tablespoons unsalted butter
1 pound boneless skinless chicken thighs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 large yellow onion, finely diced
1/4 cup all-purpose flour
4–6 cloves fresh garlic, minced
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
5 cups low-sodium chicken broth
2 teaspoons granulated chicken bouillon base
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) sweet corn, rinsed and drained
1 can (15 oz) fire-roasted diced tomatoes, undrained
1/2 cup medium-heat salsa
1 can (4 oz) mild diced green chiles
1 1/4 cups freshly shredded sharp cheddar cheese
4 ounces cream cheese, cubed and softened
3 tablespoons fresh cilantro, minced
2 tablespoons fresh lime juice
Instructions
Season chicken thighs with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat and sear chicken until golden; remove and dice into bite-sized pieces.
In the same pot, melt butter and sauté onion until translucent.
Stir in the flour to create a roux and cook for 1-2 minutes.
Add garlic, chili powder, cumin, oregano, and smoked paprika, stirring until fragrant.
Slowly whisk in the chicken broth and bouillon base, ensuring no lumps remain.
Add the diced chicken back into the pot along with the beans, corn, tomatoes, salsa, and green chiles.
Simmer the soup for 15-20 minutes until flavors meld.
Reduce heat to low and stir in the cheddar cheese and cubed cream cheese until melted and smooth.
Remove from heat, stir in fresh cilantro and lime juice, and serve warm.
Notes
Ensure chicken thighs are cooked through before dicing. If you prefer a thinner soup, add an extra splash of chicken broth. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg