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Creamy Chicken Taco Soup

This Creamy Taco Soup is expertly crafted to deliver bold fiesta flavors with an irresistibly rich and velvety texture. Unlike other taco soups, this version is thickened with a roux and a silky blend of cream cheese and cheddar (no sad, thin broth here!), infused with layers of spices (including my secret ingredient), and finished cilantro and lime for the perfect balance of flavors.

Prep Time
10 mins
Cook Time
10 mins
Servings: 8 -10
Course: Main Course
Cuisine: Mexican

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 pound boneless skinless chicken thighs OR 2 ½ cups rotisserie chicken (see notes)
  • salt and pepper
  • 1/2 large yellow onion, diced
  • 1/4 cup flour
  • 4-6 cloves garlic, minced
  • 2 tsp EACH chili powder, ground cumin
  • 1/2 tsp EACH dried oregano, smoked paprika, salt
  • 5 cups low-sodium chicken broth, plus more as needed
  • 2 teaspoons chicken bouillon base, granulated, or crushed cubes
  • 1 oz. can black beans, rinsed and drained
  • 1 oz. can sweet corn, rinsed and drained
  • 1 oz. can fire-roasted diced tomatoes, don’t drain
  • 1/2 cup salsa (medium for more heat, we use Mateo's)
  • 1 oz. can mild diced green chiles
ADD LATER:
  • 1 1/4 cups freshly shredded sharp cheddar cheese
  • 4 ounces block cream cheese, cubed, very soft (full fat will not curdle)
  • 3 tablespoons minced cilantro
  • 2 tablespoons lime juice
GARNISH (Pick Your Favs)
  • crushed tortilla chips
  • avocados
  • tomatoes
  • jalapeños

Instructions

    Cup of Yum
  1. Sear Chicken: Season the chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat two tablespoons of olive oil over medium-high heat in a large Dutch oven/soup pot. Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove the chicken to a plate, but leave the drippings.
  2. Sauté Onions: Melt two tablespoons of butter in the chicken drippings over medium-high heat. (If using rotisserie, add the two tablespoons of oil used in Step 1.) Add the chopped onions and sauté until softened, about 5-7 minutes.
  3. Add Flour: Add the flour and spices and cook and stir for 2 minutes. Add the garlic and sauté for 30 seconds.
  4. Add Ingredients: Slowly stir in the chicken broth. Return the chicken to the pot (Not rotisserie; add in Step 6, if using), followed by the remaining soup ingredients up to ADD LATER.
  5. Simmer: Partially cover the soup with a 1-inch gap and bring to a simmer over high heat, then reduce to a gentle simmer over medium-low or low if your stove runs hot. Simmer until the chicken shreds easily with two forks, about 15-20 minutes. Remove the chicken and let it rest for 5 minutes before shredding. Meanwhile…
  6. Add Cheese: Reduce the heat to low and stir in the cream cheese until melted, followed by the cheese, a handful at a time, until melted. Stir in the cilantro, lime juice, and shredded chicken (rotisserie if using).
  7. Serve: Taste and season with additional salt/lime juice/cayenne to taste (will likely need 1/8-1/4 teaspoon more salt/pepper if using rotisserie). Stir in additional chicken broth if you would like a less chunky soup. Serve with tortilla chips and desired toppings.