Creamy Chicken Taco Soup (Print-Friendly Version)
Creamy chicken taco soup loaded with beans and corn, topped with cheese, cilantro, and lime.
# Ingredients You'll Need:
→ Protein
01 -
450 g boneless, skinless chicken thighs or 315 g cooked rotisserie chicken, shredded
→ Fats & Oils
02 -
30 ml olive oil
03 -
30 g unsalted butter
→ Vegetables & Beans
04 -
1/2 large yellow onion, diced
05 -
425 g canned black beans, rinsed and drained
06 -
425 g canned sweet corn, rinsed and drained
07 -
425 g canned fire-roasted diced tomatoes, with juice
08 -
115 g canned mild diced green chiles
09 -
4–6 cloves garlic, minced
→ Dry Ingredients & Spices
10 -
30 g all-purpose flour
11 -
2 tsp chili powder
12 -
2 tsp ground cumin
13 -
0.5 tsp dried oregano
14 -
0.5 tsp smoked paprika
15 -
1/2 tsp salt, plus more to taste
16 -
2 tsp chicken bouillon granules or crushed cubes
17 -
1/2 tsp ground black pepper, plus more to taste
→ Liquids & Dairy
18 -
1.25 L low-sodium chicken broth, plus more as needed
19 -
120 ml medium-heat salsa
20 -
140 g freshly shredded sharp cheddar cheese
21 -
115 g block cream cheese, cubed and very soft
22 -
3 tbsp fresh cilantro, minced
23 -
30 ml freshly squeezed lime juice
→ Garnish
24 -
Crushed tortilla chips
25 -
Diced avocado
26 -
Chopped tomatoes
27 -
Sliced jalapeños
# How to Make It:
01 -
Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat olive oil over medium-high heat in a large Dutch oven or soup pot. When hot, add chicken and sear each side for about 2 minutes until golden. Transfer chicken to a plate, reserving drippings in the pot.
02 -
Melt butter in the remaining drippings over medium-high heat. If using rotisserie chicken, add 2 tablespoons olive oil instead. Add diced onion and sauté for 5 to 7 minutes until softened.
03 -
Stir in flour, chili powder, cumin, dried oregano, smoked paprika, and salt. Cook while stirring for 2 minutes to form a roux. Add minced garlic and sauté for another 30 seconds until fragrant.
04 -
Slowly pour in chicken broth, stirring to avoid lumps. Add chicken bouillon, black beans, sweet corn, fire-roasted tomatoes with juices, salsa, and diced green chiles. If using raw chicken thighs, return to the pot now; if using rotisserie chicken, wait until later.
05 -
Cover the pot partially, leaving a 2 cm gap for steam. Bring to a simmer over high heat, then reduce to medium-low and cook gently until chicken is tender and cooked through, about 15 to 20 minutes. Remove chicken, allowing it to rest for 5 minutes.
06 -
Shred the cooked chicken with two forks. With heat on low, add cream cheese and stir until smoothly melted. Gradually add shredded cheddar, stirring constantly, until thoroughly combined. Add fresh cilantro, lime juice, and the shredded chicken.
07 -
Taste and adjust with additional salt, pepper, and lime juice if desired. Add more chicken broth for a thinner soup if preferred. Serve hot, garnished with crushed tortilla chips, fresh avocado, tomato, and jalapeño as desired.
# Extra Information:
01 -
To ensure maximum creaminess, bring dairy ingredients to room temperature prior to adding.
02 -
Rotisserie chicken offers a convenient option and shortens overall cook time.