Recipe
Creamy Chicken Taco Soup
This creamy chicken taco soup keeps the familiar taco soup base of beans, corn, tomatoes, broth, and taco seasoning, then finishes it with cream cheese for a richer Tex-Mex variation. It is not the ground beef version, but the structure, toppings, and pantry-friendly simmer stay close to the classic dish.
Ingredients
Soup | |
|---|---|
1 | tablespoon vegetable oil |
1 | cup yellow onion, diced |
1 | cup green bell pepper, diced |
3 | cloves garlic, minced |
1 1⁄2 | pounds boneless skinless chicken breast |
2 | tablespoons taco seasoning |
1 | tablespoon ranch seasoning |
15 | ounces diced tomato, with juices |
10 | ounces diced tomato with green chile, with juices |
15 | ounces pinto bean, drained and rinsed |
15 | ounces black bean, drained and rinsed |
1 1⁄2 | cups corn kernel, frozen or drained canned |
3 | cups chicken broth, low-sodium |
4 | ounces cream cheese, softened and cubed |
1⁄2 | teaspoon kosher salt, plus more to taste |
1 | tablespoon lime juice, fresh |
To Serve | |
2 | cups tortilla chip, crushed |
1 | cup monterey jack cheese, shredded |
1⁄2 | cup sour cream |
1⁄2 | cup cilantro, chopped |
1 | piece avocado, diced |
1 | piece lime, cut into wedges |
Instructions
| 1. | Heat the oil in a large Dutch oven or heavy pot over medium heat. |
|---|---|
| 2. | Add the onion and bell pepper and cook, stirring occasionally, until softened, 5 to 6 minutes. |
| 3. | Stir in the garlic and cook for 30 seconds. |
| 4. | Add the chicken, taco seasoning, ranch seasoning, diced tomato, diced tomato with green chile, pinto bean, black bean, corn, chicken broth, and salt. |
| 5. | Bring the soup to a boil, then reduce the heat to maintain a steady simmer. |
| 6. | Cover and cook until the chicken is tender and reaches 165°F in the thickest part, 18 to 22 minutes. |
| 7. | Transfer the chicken to a cutting board and shred it with two forks. |
| 8. | Whisk the cream cheese with 1 cup of hot broth from the pot in a heatproof bowl until mostly smooth. |
| 9. | Return the shredded chicken and cream cheese mixture to the pot and simmer uncovered for 5 minutes. |
| 10. | Stir in the lime juice, then taste and adjust with more salt as needed. |
| 11. | Ladle the soup into bowls and top with tortilla chips, Monterey Jack cheese, sour cream, cilantro, avocado, and lime wedges. |
Published on Jul 18, 2024 by Luminița
