Description
Chicken Taco Soup with Cream Cheese is a delightful blend of flavors that brings warmth and comfort to any meal. This easy-to-make soup features tender chicken, zesty fire-roasted tomatoes, and creamy cream cheese, creating a rich and satisfying dish perfect for chilly evenings or casual gatherings. Ready in just 30 minutes, it’s sure to become a family favorite!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or canned sweet corn
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons taco seasoning
- 4 cups low-sodium chicken broth
- 8 oz full-fat cream cheese, cubed
Instructions
- In a large pot over medium heat, sauté the diced onion in a splash of oil until translucent.
- Add minced garlic and cook for an additional minute until fragrant.
- Introduce chicken breasts to the pot and cover with chicken broth.
- Mix in diced tomatoes, black beans, corn, and taco seasoning; stir well.
- Simmer on low heat for about 20 minutes.
- Remove chicken and shred it with two forks; return to the pot along with cubed cream cheese.
- Stir until cream cheese is melted and well-combined; simmer for another five minutes.
- Taste and adjust seasonings if necessary before serving hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 4g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 75mg