Description
This creamy chicken taco soup is a comforting, flavorful dish combining tender chicken, black beans, corn, fire-roasted tomatoes, and a blend of southwestern spices. Enriched with sharp cheddar and cream cheese, it delivers a rich and velvety texture, perfect for any meal or gathering.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 pound boneless skinless chicken thighs OR 2 ½ cups rotisserie chicken
- ½ large yellow onion, diced
- ¼ cup flour
- 4-6 cloves garlic, minced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 5 cups low-sodium chicken broth, plus more as needed
- 2 teaspoons chicken bouillon base, granulated or crushed cubes
- 1 15 oz. can black beans, rinsed and drained
- 1 15 oz. can sweet corn, rinsed and drained
- 1 15 oz. can fire-roasted diced tomatoes, undrained
- ½ cup salsa (medium heat recommended)
- 1 4 oz. can mild diced green chiles
Add Later
- 1 ¼ cups freshly shredded sharp cheddar cheese
- 4 ounces cream cheese, cubed and very soft (full fat)
- 3 tablespoons minced cilantro
- 2 tablespoons lime juice
Garnish (optional)
- Crushed tortilla chips
- Avocados
- Tomatoes
- Jalapenos
Instructions
- Sear Chicken: Season the chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven or soup pot. Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove the chicken to a plate, leaving the drippings in the pot.
- Sauté Onions: Melt 2 tablespoons unsalted butter in the chicken drippings over medium-high heat. If using rotisserie chicken, add 2 tablespoons olive oil instead. Add the diced onions and sauté until softened, about 5 to 7 minutes.
- Add Flour and Spices: Stir in the flour and all the spices (chili powder, cumin, oregano, smoked paprika, salt) and cook while stirring for 2 minutes. Add the minced garlic and sauté for 30 seconds until fragrant.
- Add Broth and Ingredients: Slowly stir in the chicken broth to avoid lumps. If using raw chicken thighs, return the chicken to the pot now. Add black beans, corn, fire-roasted tomatoes with juices, salsa, green chiles, and chicken bouillon. Stir to combine.
- Simmer: Partially cover the pot with a lid leaving a 1-inch gap. Bring the soup to a simmer over high heat, then reduce heat to medium-low or low. Let it simmer gently until the chicken is cooked through and shreds easily with two forks, about 15 to 20 minutes.
- Shred Chicken: Remove the chicken from the pot and let it rest for 5 minutes. Then shred the chicken with two forks.
- Add Cheese and Final Ingredients: Reduce heat to low. Stir in the cream cheese until melted and smooth. Add the shredded sharp cheddar cheese gradually, stirring until fully melted. Stir in minced cilantro, lime juice, and shredded chicken (if using rotisserie, add it now).
- Serve and Garnish: Taste and adjust seasoning with additional salt, lime juice, or cayenne pepper if desired. Add extra chicken broth if a thinner soup consistency is preferred. Serve hot with crushed tortilla chips and optional garnishes such as avocado, tomatoes, and jalapenos.
Notes
- Using rotisserie chicken reduces cook time and can be added after simmering other ingredients.
- Full fat cream cheese is recommended to prevent curdling and provide creamy texture.
- Adjust chili powder and salsa heat level to control overall spice of the soup.
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour or cornstarch slurry.
- Leftover soup keeps well refrigerated for up to 3 days or can be frozen for future meals.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 65 mg
