Easy Creamy Chicken Taco Soup

The first time my friend Sarah dropped by with rotisserie chicken, I threw together whatever was in the pantry and ended up with this soup. Now she texts me every Tuesday asking if its soup night.

Last winter my sister was recovering from surgery and I brought over a pot of this soup. She ate it for three days straight and said it was the only thing that actually made her feel comforted and cared for.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken is my secret weapon for weeknight speed
• 1 medium yellow onion: Dice it small so it practically disappears into the broth
• 2 cloves garlic: Fresh minced garlic makes such a difference here
• 1 can black beans: Rinse them well to avoid murky broth
• 1 can corn kernels: Sweet corn balances the spices beautifully
• 1 can diced tomatoes with green chilies: Do not drain this, the liquid is liquid gold
• 2 cups chicken broth: Low sodium lets you control the salt level
• 1 cup heavy cream or half and half: Half and half works if you want to save a few calories
• 4 oz cream cheese: Cube it and let it sit out while you prep everything else
• Taco seasoning and spices: The smoked paprika is what makes people ask what your secret ingredient is

Instructions

Sauté your aromatics:

Heat oil in your biggest pot over medium heat and cook the onion until its soft and translucent, about 4 minutes

Add the garlic:

Throw in the minced garlic and stir for just 30 seconds until you can smell it throughout the kitchen

Build your soup base:

Dump in everything except the cream cheese and cream, then give it a good stir to combine all the spices

Let it simmer:

Bring to a boil then lower the heat and let it bubble gently for 15 minutes, stirring occasionally

Make it creamy:

Turn the heat down low and stir in the cream cheese cubes and cream until everything is smooth and velvety

Season and serve:

Taste and add salt and pepper if needed, then pile on your favorite toppings

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My neighbor smelled this cooking through our shared wall and knocked on the door with a bag of tortilla chips. We ended up eating soup on her back porch while the kids ran around the yard.

Make It Your Own

Sometimes I throw in a bell pepper if I have one sitting in the crisper drawer. Red peppers add such a nice sweetness and extra color.

Freezing Tips

I freeze this without the cream added, then stir in fresh cream when reheating. The texture stays so much better that way.

Serving Suggestions

Crushed tortilla chips on top add the perfect salty crunch. My husband insists on serving it with warm corn tortillas on the side.

• Squeeze fresh lime right before eating to brighten everything up
• Set up a toppings bar and let everyone customize their bowl
• This soup actually tastes better the next day

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There is something so humble about a soup that comes together this quickly yet still feels special enough for company. Hope it becomes a regular in your rotation too.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup reheats beautifully. Store in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and taste even better the next day.

→ Can I freeze this soup?

You can freeze it, but the dairy may separate slightly upon thawing. For best results, freeze before adding the cream and cream cheese, then stir them in when reheating.

→ What can I use instead of rotisserie chicken?

You can use any cooked chicken—poached, baked, or grilled. Alternatively, cook raw chicken breasts in the broth for 15-20 minutes, then shred and return to the pot.

→ How can I make this soup lighter?

Substitute half-and-half or evaporated milk for heavy cream, and use less cream cheese. You can also increase the vegetables and beans while reducing the amount of dairy.

→ What toppings work best?

Fresh cilantro, shredded cheddar cheese, crushed tortilla chips, sliced jalapeños, and lime wedges are classic choices. Sour cream, avocado, or green onions also work wonderfully.

→ Is this soup spicy?

As written, it has mild to medium heat from the taco seasoning and diced tomatoes with green chilies. Adjust the spice level by adding more or less jalapeños, hot sauce, or red pepper flakes.