Description

A rich and flavorful Creamy Chicken Taco Soup made with tender chicken thighs, black beans, corn, fire-roasted tomatoes, and a blend of spices, finished with sharp cheddar and cream cheese for a velvety texture. Perfect for a cozy meal served with your favorite garnishes like tortilla chips, avocado, and jalapenos.

Ingredients

Scale

Protein

1 pound boneless skinless chicken thighs OR 2 ½ cups rotisserie chicken

Base Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
½ large yellow onion, diced
¼ cup flour
4-6 cloves garlic, minced

Spices & Seasoning

2 teaspoons chili powder
2 teaspoons ground cumin
½ teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon pepper
2 teaspoons chicken bouillon base, granulated or crushed cubes

Liquids & Canned Goods

5 cups low-sodium chicken broth, plus more as needed
1 15 oz. can black beans, rinsed and drained
1 15 oz. can sweet corn, rinsed and drained
1 15 oz. can fire-roasted diced tomatoes, with juice
½ cup salsa (medium heat, e.g., Mateo's)
1 4 oz. can mild diced green chiles

Cheeses & Fresh Additions

1 ¼ cups freshly shredded sharp cheddar cheese
4 ounces cream cheese, cubed and softened (full fat)
3 tablespoons minced cilantro
2 tablespoons lime juice

Garnish (Optional)

Crushed tortilla chips
Avocados
Tomatoes
Jalapenos

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Instructions

Sear Chicken: Season the chicken thighs with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven or soup pot. Once hot, add the chicken and sear each side until golden, approximately 2 minutes per side. Remove chicken and set aside, keeping the drippings in the pot.
Sauté Onions: Add 2 tablespoons unsalted butter to the chicken drippings over medium-high heat. If using rotisserie chicken, add the 2 tablespoons olive oil instead. Add diced onions and sauté until softened, about 5 to 7 minutes.
Add Flour & Spices: Sprinkle in the ¼ cup flour and spices (chili powder, cumin, oregano, smoked paprika, salt). Cook and stir for 2 minutes to form a roux. Add minced garlic and sauté for an additional 30 seconds until fragrant.
Add Liquids & Ingredients: Slowly pour in the 5 cups chicken broth while stirring continuously. Return the seared chicken to the pot (omit if using rotisserie chicken here; add later). Stir in black beans, corn, fire-roasted diced tomatoes with juice, salsa, diced green chiles, and chicken bouillon base.
Simmer Soup: Partially cover the pot with a lid leaving a 1-inch gap. Bring soup to a high simmer, then reduce heat to medium-low or low to maintain a gentle simmer. Cook until chicken is tender and shreds easily, about 15 to 20 minutes. Remove chicken and let rest for 5 minutes before shredding. Meanwhile, continue with next steps.
Add Cheese & Final Ingredients: Reduce heat to low. Stir in cream cheese until melted, then gradually add shredded cheddar cheese, stirring until fully melted. Stir in chopped cilantro, lime juice, and add shredded chicken (rotisserie chicken if using).
Serve: Adjust seasoning by tasting and adding more salt, lime juice, or cayenne pepper to preference. Add extra chicken broth if a thinner consistency is desired. Serve hot garnished with crushed tortilla chips, avocado slices, tomatoes, and jalapenos as preferred.

Notes

You can use rotisserie chicken as a shortcut; add it after simmering instead of searing raw chicken.
For extra spice, increase the chili powder or add cayenne pepper while seasoning.
If the soup is too thick, add more chicken broth gradually to reach desired consistency.
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend for the roux.
Use full-fat cream cheese to ensure the soup remains creamy without curdling.
Fresh cilantro and lime juice added at the end give a bright and fresh flavor.

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 4 g
Sodium: 600 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 5 g
Protein: 23 g
Cholesterol: 75 mg