Chicken Taco Soup with Cream Cheese
A hearty, flavorful soup combining tender chicken, black beans, corn, tomatoes, taco seasoning—and creamy cheese—for comfort in a bowl.
Equipment
- Large Pot
- Knife & cutting board
- Wooden Spoon
- Ladle
Ingredients
- Main Ingredients
- 1 lb chicken breast
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 cup cream cheese
- 1 onion, chopped
- 2 cloves garlic, minced
- salt and pepper to taste
Instructions
- Prep your workspace and ingredients: chop onion, mince garlic, measure out everything.
- In a large pot over medium heat, sauté the onion and garlic until the onion is soft and translucent (~3-4 minutes).
- Add the chicken breast to the pot. Cook for about 5-7 minutes, browning the outside. Don’t worry about fully cooking through yet.
- Pour in the chicken broth, then add black beans, corn, diced tomatoes, and taco seasoning. Stir to combine.
- Bring the soup to a boil, then reduce heat to low, cover, and let it simmer for about 20 minutes so flavors meld and chicken cooks through.
- Remove the chicken breast and shred it using two forks. Return shredded chicken to the pot.
- Stir in cream cheese until fully melted and incorporated, giving the soup a creamy texture.
- Taste and adjust seasoning with salt, pepper, and additional taco seasoning if desired.
- Serve hot with your favorite toppings such as shredded cheese, sour cream, avocado, or cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Reheat gently, stirring to prevent sticking. You can customize by adding bell peppers, zucchini, or spicy additions like jalapeños or red pepper flakes.