Chicken Taco Soup Recipe – Creamy, Easy & One-Pot
This creamy chicken taco soup combines tender shredded chicken, black beans, sweet corn, tomatoes, and taco-seasoned broth with cream cheese for a rich but balanced texture. It comes together in one pot for an easy weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 3 garlic cloves minced
- 2 tablespoons taco seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1 can 28 ounces fire-roasted diced tomatoes, with juices
- 4 cups 960ml low-sodium chicken broth
- 1 can 15 ounces black beans, drained and rinsed
- 1 1/2 cups about 225g frozen corn
- 1 1/2 pounds 680g boneless, skinless chicken breasts
- 8 ounces 226g cream cheese, cut into small cubes
- 1 tablespoon fresh lime juice
Optional Toppings
- Chopped fresh cilantro
- Shredded cheddar or Mexican-blend cheese
- Diced avocado
- Sour cream
- Crushed tortilla chips
- Lime wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and red bell pepper and cook for 4–5 minutes, until softened.
- Add the minced garlic and cook for about 30 seconds.
- Stir in the taco seasoning, cumin, smoked paprika, salt, and black pepper.
- Cook the seasonings with the vegetables for about 30 seconds, stirring constantly.
- Add the fire-roasted tomatoes with their juices and the chicken broth.
- Stir in the black beans and corn.
- Nestle the chicken breasts into the soup.
- Bring the soup to a gentle simmer.
- Reduce the heat, cover, and cook for about 18–22 minutes, or until the chicken reaches 165°F in the thickest part.
- Transfer the chicken to a plate and shred it with two forks.
- Return the shredded chicken to the pot.
- Add the cubed cream cheese.
- Stir over low heat until the cream cheese has completely melted and the soup is smooth and creamy.
- Stir in the fresh lime juice.
- Taste and adjust the salt if needed.
- Ladle the soup into bowls and add your preferred toppings.
Notes
For the smoothest texture, cut the cream cheese into small cubes before adding it to the soup. Keep the heat low while it melts so the soup stays smooth.