Creamy Chicken Taco Soup
So, You Want Creamy Chicken Taco Soup, Huh?
Alright, pull up a chair. I swear, every time I make this Creamy Chicken Taco Soup, it reminds me of the one time I tried to impress my in-laws and ended up dropping a whole bag of tortilla chips on the floor. (Still ate them. Don’t judge.) Anyway, this recipe’s saved my bacon more times than I can count, especially when the weather turns all gloomy or I just need something easy but still tastes like I tried. Which, technically, I did? Sort of. Let’s get into it.
Why You’ll Love This—Or At Least, Why I Do
I make this when I’ve got leftover rotisserie chicken staring me down in the fridge (the kind that’s too good to waste but not enough for sandwiches). Or, when I forgot to defrost something for dinner and panic sets in around 5:15pm. My family goes nuts for it because it’s creamy and spicy but not too spicy—although that one time I dumped in twice as much taco seasoning… let’s just say we cleared our sinuses that night. Plus, you can throw in practically anything and it’ll still taste like you planned it.
Here’s What You’ll Need (And What I Use When I’m Out of Stuff)
- About 2 cups cooked chicken, shredded (rotisserie is a lifesaver, but I’ve also chopped up leftover grilled chicken in a pinch)
- 1 tablespoon olive oil (or canola, or honestly, I’ve used butter when I’m feeling fancy)
- 1 small onion, chopped (I sometimes skip this if I’m in a rush, don’t tell my mom)
- 2 cloves garlic, minced (powder works if you’re in a hurry, just use a bit less)
- 1 packet taco seasoning (homemade is great, but store-bought is fine; I’m not judging)
- 1 teaspoon cumin (optional, but I like the extra kick)
- 1 can (15 oz) diced tomatoes with green chilies (Rotel’s the classic, but any diced tomatoes will do)
- 1 can (15 oz) black beans, rinsed (pinto beans work too, or kidney if that’s all you’ve got)
- 1 cup frozen corn (sometimes I use a can, drained, if that’s what’s on hand)
- 3 cups chicken broth (bouillon cubes dissolved in water in a pinch)
- 1 package (8 oz) cream cheese, cubed (I’ve tried low-fat, it’s fine, but go full-fat if you can)
- Salt and pepper, to taste
- Toppings: shredded cheese, tortilla chips, cilantro, lime, sour cream (whatever makes you happy)
How I Get This Soup On the Table
- Heat olive oil in a big ol’ soup pot over medium heat. Toss in onion and cook until it’s soft and a bit see-through, about 4-5 minutes. (If you start smelling it from the hallway, you’re doing it right.)
- Add the garlic and stir for a minute—don’t let it burn; I’ve done that and it’s not fun.
- Sprinkle in the taco seasoning and cumin. Stir it around till everything’s coated. This is where I usually sneak a taste, even though it’s not really ready yet.
- Pour in the diced tomatoes, black beans, corn, and chicken broth. Give it a good mix. If it looks like a mess, that’s normal—don’t worry, it always comes together.
- Add the chicken, then let it all simmer for about 10-15 minutes. I usually wander off to unload the dishwasher—sometimes I forget to set a timer, so just keep an eye on it.
- Drop in the cream cheese cubes. Now, this step looks weird at first; it’ll kind of float and look lumpy. Just keep stirring every couple minutes and it’ll melt down smooth eventually. (Actually, I find it works better if the cream cheese is a bit soft to start with.)
- Taste and add salt and pepper if needed. I like a squeeze of lime here, but that’s just me.
- Ladle into bowls and pile on toppings. Or just eat straight from the pot if it’s been that kind of day.
A Few Notes from My Trial and Error
- The soup thickens as it cools—so leftovers are even creamier. I think this tastes better the next day, honestly.
- Don’t panic if your cream cheese looks weird at first; keep stirring and trust the process.
- Once, I used hot chili beans instead of black beans, and… well, my youngest wouldn’t speak to me for an hour. Maybe dial it back if you’ve got heat-sensitive folks.
If You Want To Mix Things Up
- Swap the chicken for ground turkey or beef—just cook it up first and drain off the fat.
- I’ve thrown in leftover rice, and it made the soup super hearty, almost like a stew. Probably not traditional, but it works.
- One time I tried using coconut milk instead of cream cheese. Did not love it, but if you’re dairy-free and adventurous, you might?
- Add jalapeño slices if you want more heat, or avocado for extra creaminess.
What I Use in the Kitchen (But You Don’t Always Have To)
- Large soup pot (if you don’t have one, a deep frying pan with a lid works; just don’t fill it to the brim)
- Wooden spoon (anything to stir, even a rubber spatula in a pinch—been there)
- Sharp knife and cutting board (I once chopped everything with kitchen scissors, so… improvise as needed!)
Storing Leftovers (Or Maybe Not)
This keeps in the fridge for about 3 days, sealed up tight. Reheat gently, so it doesn’t separate (a quick stir sorts it out). It freezes okay for a month, but the texture gets a bit odd—still edible, just not as silky. Though, honestly, in my house it rarely lasts more than a day!
Serving It Up (My Favorite Way)
I love piling on way too much shredded cheddar and a dollop of sour cream, plus a squeeze of lime. My husband crumbles tortilla chips over his like it’s a contest. Sometimes we do a soup and “taco night” duo, especially when friends are over. Oh, and don’t forget a cold beer or a big glass of sweet tea—because why not?
Pro Tips (Aka, Mistakes I’ve Made So You Don’t Have To)
- Don’t rush the cream cheese; I once chucked it in straight from the fridge and spent ages whisking out lumps. Room temp is your friend here.
- If you double the recipe, use a bigger pot than you think you need. I’ve cleaned soup off my stovetop more times than I’d like to admit.
- Taste as you go—taco seasoning packets vary wildly, some are saltier than others.
FAQ: Real Questions I’ve Gotten (And My Honest Answers)
- Can I make it in a slow cooker? Oh, for sure. Just toss everything in except the cream cheese. Cook on low 4 hours, then add cream cheese for the last 30 mins, stir till smooth.
- What if I don’t eat dairy? Actually, someone told me Tofutti works instead of cream cheese, but I haven’t tried it myself. Maybe give it a whirl? (And let me know!)
- Do you have to use rotisserie chicken? Nah. Any cooked chicken works. I’ve even poached chicken breasts real quick if I’m out—just season the water a bit.
- Can I make it spicier? Absolutely, just add some hot sauce or extra diced green chiles. Or, if you’re brave, a pinch of cayenne.
- Do you have a favorite tortilla chip brand? I like Mission, but you do you. My grandmother always insisted on Tostitos, though honestly, any version works fine.
- Why does mine look thin? Give it a minute to cool, it thickens up. Or, sometimes I toss in a handful of shredded cheese to help it along—it’s not cheating if it tastes good, right?
By the way, if you’re looking for homemade taco seasoning, this one is my go-to. Or if you’re curious about good chicken broth bases, Serious Eats did a great taste test.
So, next time you’re staring at a pack of sad leftover chicken, give this a try. And if you spill the chips, well, it just adds character. Enjoy!
Ingredients
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes with green chilies
- 2 cups chicken broth
- 1 (8 oz) package cream cheese, softened
- 2 tablespoons taco seasoning
- Salt and pepper to taste
Instructions
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1Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for 1 minute.
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2Add shredded chicken, black beans, corn, diced tomatoes with green chilies, and chicken broth to the pot. Stir to combine.
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3Sprinkle in taco seasoning, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes.
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4Cut cream cheese into cubes and add to the soup. Stir until the cream cheese is fully melted and the soup is creamy, about 5 minutes.
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5Taste and adjust seasoning if needed. Serve hot, garnished with your favorite toppings such as shredded cheese, cilantro, or tortilla strips.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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