Description
A rich and flavorful creamy chicken taco soup made with tender chicken thighs, black beans, corn, fire-roasted tomatoes, and a blend of warm spices. It's layered with sharp cheddar and cream cheese for a luscious texture and served with tortilla chips and fresh garnishes for a comforting meal.
Ingredients
Scale
Chicken & Base
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 pound boneless skinless chicken thighs OR 2 ½ cups rotisserie chicken
- ½ large yellow onion, diced
- ¼ cup flour
- 4-6 cloves garlic, minced
Spices & Broth
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 5 cups low-sodium chicken broth
- 2 teaspoons chicken bouillon base, granulated or crushed cubes
Vegetables & Additional Flavor
- 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 liquid
- ½ cup salsa (medium heat recommended)
- 1 4 oz. can mild diced green chiles
Add Later
- 1 ¼ cups freshly shredded sharp cheddar cheese
- 4 ounces block cream cheese, cubed and very soft
- 3 tablespoons minced cilantro
- 2 tablespoons lime juice
Garnish (Optional)
- Crushed tortilla chips
- Avocados
- Tomatoes
- Jalapenos
Instructions
- Sear Chicken: Season the chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons of olive oil over medium-high heat in a large Dutch oven or soup pot. Once hot, add the chicken thighs and sear on each side for about 2 minutes until golden brown. Remove the chicken and set aside, leaving the drippings in the pot.
- Sauté Onions: Melt 2 tablespoons of unsalted butter in the chicken drippings over medium-high heat. If using rotisserie chicken, add the 2 tablespoons of olive oil from step 1 here instead. Add the diced onion and cook until softened, about 5 to 7 minutes.
- Add Flour and Spices: Stir in the flour along with chili powder, cumin, dried oregano, smoked paprika, and salt. Cook and stir continuously for 2 minutes to remove the raw flour taste. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Add Broth and Ingredients: Gradually pour in the chicken broth while stirring to combine and avoid lumps. Add the chicken bouillon base and stir well. Return the seared chicken to the pot unless using rotisserie chicken (which will be added later). Add black beans, corn, fire-roasted tomatoes with their liquid, salsa, and diced green chiles.
- Simmer Soup: Partially cover the pot with a lid, leaving about a 1-inch gap to allow steam to escape. Bring the soup to a boil over high heat, then reduce to a gentle simmer over medium-low or low heat. Cook until the chicken thighs can be shredded easily with two forks, about 15 to 20 minutes. Remove the chicken and let it rest for 5 minutes before shredding. If using rotisserie chicken, add the shredded chicken now.
- Add Cheese and Finish: Reduce heat to low. Stir in the cream cheese cubes until fully melted and smooth. Gradually add the shredded sharp cheddar cheese, stirring until melted. Mix in the minced cilantro and lime juice, then stir the shredded chicken back into the soup.
- Serve: Taste the soup and adjust seasoning by adding more salt, lime juice, or cayenne pepper if desired. For a thinner consistency, stir in extra chicken broth. Serve hot garnished with crushed tortilla chips, diced avocados, fresh tomatoes, and jalapenos as preferred.
Notes
- For a quicker option, use rotisserie chicken to skip cooking raw thighs and add it later in the soup.
- The cream cheese should be very soft and at room temperature to melt smoothly without curdling.
- Use medium salsa for a balanced heat level or substitute with mild salsa if preferred.
- Adjust the thickness of the soup by varying the amount of chicken broth added.
- Garnishes like avocado and jalapenos add freshness and texture—feel free to customize based on your taste.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 65 mg
