Name: Creamy Chicken Taco Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2–3 boneless, skinless chicken breasts; 1 packet taco seasoning; 1 can corn, drained; 1 can black beans, drained; 1 can diced tomatoes with green chilies; 2 cups chicken broth; ½ cup heavy cream; 1 cup shredded cheddar cheese

Introduction

Creamy Chicken Taco Soup is a comforting and flavorful dish perfect for any night. With tender chicken, a blend of spices, and a rich creamy texture, it’s a family favorite that’s easy to make and satisfying to eat.

A white bowl filled with a creamy soup that has a light yellow color with small chunks of corn, black beans, and red diced tomatoes floating throughout. On top, there are thin crispy strips of tortilla chips piled in the center, garnished with bright green avocado slices and fresh cilantro leaves. A silver spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface with a red and white striped cloth partially underneath it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2–3 boneless, skinless chicken breasts
1 packet taco seasoning
1 can corn (drained)
1 can black beans (drained)
1 can diced tomatoes with green chilies
2 cups chicken broth
½ cup heavy cream
1 cup shredded cheddar cheese

Instructions

Step 1: In a large pot, place the chicken breasts and cover with chicken broth. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 15-20 minutes.
Step 2: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Step 3: Add the taco seasoning, corn, black beans, and diced tomatoes with green chilies to the pot. Stir well to combine.
Step 4: Simmer the soup for 10 minutes to allow the flavors to meld together.
Step 5: Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
Step 6: Taste and adjust seasoning if needed. Serve hot with your favorite toppings such as sour cream, avocado, or tortilla chips.

Tips & Variations

Substitute heavy cream with half-and-half or coconut milk for a lighter or dairy-free option.
Add diced jalapeños for extra heat or garnish with fresh cilantro for added freshness.
Use rotisserie chicken to save time and simplify the cooking process.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The soup may thicken when refrigerated; add a splash of chicken broth or water when reheating to reach desired consistency.

How to Serve

A deep white bowl filled with creamy chicken tortilla soup, showing three distinct layers: the bottom broth is light beige with a smooth texture, the middle layer holds shredded chicken pieces in white and light brown, along with yellow corn kernels scattered throughout, while the top layer is decorated with bright green avocado chunks, fresh green cilantro leaves, crispy golden tortilla strips, and a few shiny dark red kidney beans. A silver spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface, with a red and white striped cloth partially visible behind it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be prepared a day in advance and stored in the refrigerator. Reheat before serving for best flavor.

Can I freeze Creamy Chicken Taco Soup?

It’s best to freeze the soup before adding the heavy cream and cheese, as dairy can separate when frozen. Add them fresh when reheating.

Creamy Chicken Taco Soup Recipe

Print Recipe

★★★★★

4.8 from 121 reviews

This Creamy Chicken Taco Soup is a hearty, flavorful dish that combines tender chicken breasts with classic taco ingredients like seasoned beans, corn, and diced tomatoes with green chilies, all simmered in a creamy broth and topped with cheddar cheese. Perfect for a comforting weeknight meal with a Mexican twist.

Author: Nora
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Mexican

Ingredients

Scale

Proteins

2–3 boneless, skinless chicken breasts

Seasonings & Spices

1 packet taco seasoning

Canned Goods

1 can corn, drained
1 can black beans, drained
1 can diced tomatoes with green chilies

Liquids & Dairy

2 cups chicken broth
½ cup heavy cream
1 cup shredded cheddar cheese

Instructions

Prepare the chicken: Place the boneless, skinless chicken breasts in a large pot or Dutch oven.
Add seasoning and liquids: Sprinkle the taco seasoning evenly over the chicken. Pour in the chicken broth, making sure the chicken is mostly covered.
Cook the chicken: Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
Shred the chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the pot.
Add vegetables and tomatoes: Stir in the drained corn, black beans, and diced tomatoes with green chilies into the pot.
Add cream and cheese: Pour in the heavy cream and stir gently. Then add the shredded cheddar cheese and stir until melted and fully incorporated to create a creamy texture.
Simmer and serve: Allow the soup to simmer for an additional 5 minutes to meld the flavors together. Serve hot, optionally garnished with extra cheese, sour cream, cilantro, or tortilla chips.

Notes

You can substitute chicken thighs for a juicier, more flavorful soup.
For a lighter version, use half-and-half or whole milk instead of heavy cream.
Add extra spice by including chopped jalapeños or a dash of hot sauce.
This soup freezes well; store leftovers in an airtight container for up to 3 months.
Serve with tortilla chips or warm corn tortillas for a complete meal.

Keywords: chicken taco soup, creamy chicken soup, Mexican chicken soup, easy weeknight soup, taco seasoning soup