Description

Indulge in the rich, creamy goodness of this Creamy Chicken Taco Soup, a 30-minute recipe that’s perfect for busy weeknights. Packed with tender chicken, bold taco spices, and a velvety broth, this comforting soup is sure to become a new family favorite.

Ingredients

– 1 lb boneless, skinless chicken breasts, diced

– 1 onion, diced

– 3 cloves garlic, minced

– 4 cups chicken broth

– 8 oz cream cheese, softened

– 1 packet taco seasoning

– 1 (15 oz) can diced tomatoes

– 1 (15 oz) can corn, drained

– 1 (15 oz) can black beans, drained and rinsed

– 1/4 cup chopped fresh cilantro

– Salt and pepper to taste

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Instructions

1. – In a large pot or Dutch oven, sauté the diced chicken over medium-high heat until no longer pink, about 5-7 minutes.

2. – Add the diced onion and minced garlic to the pot and cook for 2-3 minutes, until fragrant.

3. – Pour in the chicken broth and whisk in the cream cheese until it’s melted and fully incorporated.

4. – Stir in the taco seasoning, diced tomatoes, corn, and black beans. Bring the soup to a simmer and let it cook for 10-15 minutes, stirring occasionally, until thickened.

5. – Remove from heat and stir in the chopped fresh cilantro. Season with salt and pepper to taste.

6. – Serve the Creamy Chicken Taco Soup hot, garnished with additional cilantro, shredded cheese, avocado, or crushed tortilla chips, if desired.

Notes

– For a spicier soup, add diced jalapeños or use a spicier taco seasoning.

– Customize the toppings to your liking – crushed tortilla chips, sour cream, diced onions, and shredded cheese all make great additions.

– This soup freezes well, so feel free to make a double batch and save some for later.

Prep Time: 10
Cook Time: 20
Category: Main Course
Method: Stovetop
Cuisine: Mexican-inspired