Creamy Chicken Taco Soup (Printable Version)
Enjoy a thick, creamy chicken taco soup layered with cheddar, spices, cream cheese, and a tangy lime-cilantro kick.
# What You'll Need:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
2 tablespoons unsalted butter
03 -
1 pound boneless, skinless chicken thighs or 2.5 cups shredded rotisserie chicken
04 -
Salt
05 -
Black pepper
06 -
0.5 large yellow onion, diced
07 -
0.25 cup plain flour
08 -
4-6 garlic cloves, minced
09 -
2 teaspoons chili powder
10 -
2 teaspoons ground cumin
11 -
0.5 teaspoon dried oregano
12 -
0.5 teaspoon smoked paprika
13 -
0.5 teaspoon salt
14 -
5 cups low-sodium chicken broth
15 -
2 teaspoons chicken bouillon granules or crushed cubes
16 -
1 can (425 g) black beans, rinsed and drained
17 -
1 can (425 g) sweet corn, rinsed and drained
18 -
1 can (425 g) fire-roasted diced tomatoes, undrained
19 -
0.5 cup salsa (medium heat recommended)
20 -
1 can (113 g) mild diced green chiles
→ To Add After Simmering
21 -
1.25 cups freshly shredded sharp cheddar cheese
22 -
115 grams full-fat cream cheese, cubed and softened
23 -
3 tablespoons fresh cilantro, minced
24 -
2 tablespoons fresh lime juice
→ Optional Garnishes
25 -
Crushed tortilla chips
26 -
Sliced avocado
27 -
Chopped tomatoes
28 -
Sliced jalapeños
# Step-by-Step Guide:
01 -
Season chicken thighs with 0.5 teaspoon salt and 0.5 teaspoon black pepper. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear chicken for about 2 minutes per side until golden. Transfer the chicken to a plate; retain the drippings.
02 -
Melt butter into the chicken drippings over medium-high heat. Add diced onion and sauté until translucent and softened, about 5-7 minutes.
03 -
Sprinkle in the flour, chili powder, cumin, oregano, smoked paprika, and salt. Stir and cook for 2 minutes until fragrant. Add minced garlic and sauté for 30 seconds.
04 -
Slowly pour in chicken broth, stirring constantly to avoid lumps. Add chicken bouillon, black beans, corn, diced tomatoes with juice, salsa, and green chiles. Return seared chicken to the pot if not using rotisserie chicken.
05 -
Partially cover the pot, leaving a 2-3 cm gap. Bring contents to a gentle simmer over medium-low heat. Cook until chicken is tender and shreds with ease, 15-20 minutes. Remove chicken to a plate and allow to rest for 5 minutes before shredding with two forks.
06 -
Reduce heat to low. Stir in softened cream cheese until fully melted. Gradually incorporate cheddar cheese, stirring to melt between additions. Fold in minced cilantro, lime juice, and shredded chicken (add rotisserie at this step if using).
07 -
Taste and adjust seasoning with additional salt, pepper, or lime juice as needed. For a thinner texture, add more chicken broth. Serve immediately in bowls, garnished with tortilla chips and desired toppings such as avocado, tomatoes, or jalapeños.
# Additional Notes:
01 -
Full-fat cream cheese ensures a smooth, non-curdling texture.
02 -
For spicier results, use a salsa with higher heat or add cayenne at the end.
03 -
Rotisserie chicken may require less seasoning; adjust salt to taste as needed.