Description
Delicious and creamy chicken taco soup packed with tender chicken, black beans, corn, fire-roasted tomatoes, and a blend of flavorful spices, topped with cheese, cilantro, and lime juice. Perfect for a comforting dinner that combines Mexican-inspired flavors in a hearty soup.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken thighs OR 2 ½ cups rotisserie chicken
Fats & Oils
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Vegetables & Beans
- 1/2 large yellow onion, diced
- 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, don’t drain
- 1 4 oz. can mild diced green chiles
- 4-6 cloves garlic, minced
Dry Ingredients & Spices
- 1/4 cup flour
- 2 tsp chili powder
- 2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp salt, plus more to taste
- 2 teaspoons chicken bouillon base, granulated, or crushed cubes
- 1/2 teaspoon black pepper, plus more to taste
Liquids & Others
- 5 cups low-sodium chicken broth, plus more as needed
- 1/2 cup salsa (medium heat recommended)
- 1 1/4 cups freshly shredded sharp cheddar cheese
- 4 ounces block cream cheese, cubed and very soft
- 3 tablespoons minced cilantro
- 2 tablespoons lime juice
Garnish
- crushed tortilla chips
- avocados
- tomatoes
- jalapenos
Instructions
- Sear Chicken: Season the chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat olive oil over medium-high heat in a large Dutch oven or soup pot. Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove the chicken to a plate and leave the drippings in the pot.
- Sauté Onions: Melt butter in the chicken drippings over medium-high heat. If using rotisserie chicken, add 2 tablespoons olive oil instead. Add diced onions and sauté until softened, about 5 to 7 minutes.
- Add Flour and Spices: Stir in the flour and all the spices (chili powder, cumin, oregano, smoked paprika, salt). Cook and stir for 2 minutes to form a roux. Then add minced garlic and sauté for another 30 seconds until fragrant.
- Add Liquids and Remaining Ingredients: Slowly stir in chicken broth to prevent lumps. Return raw chicken thighs to the pot if using fresh chicken; for rotisserie chicken, add it later. Add chicken bouillon, black beans, corn, fire-roasted tomatoes with juice, salsa, and diced green chiles. Stir well to combine.
- Simmer the Soup: Partially cover the pot with a 1-inch gap for steam to escape. Bring soup to a simmer over high heat, then reduce to medium-low or low heat to maintain gentle simmer. Cook until chicken is tender and shreds easily, about 15 to 20 minutes. Remove chicken and let rest 5 minutes.
- Shred Chicken and Melt Cheese: Shred chicken using two forks. Reduce heat to low and stir in cream cheese until melted. Gradually add shredded cheddar cheese, stirring until fully melted. Stir in minced cilantro, lime juice, and shredded chicken.
- Adjust Seasonings and Serve: Taste the soup and adjust salt, lime juice, and pepper as needed. For rotisserie chicken, you may need an additional 1/8 to 1/4 teaspoon salt and pepper. Add extra chicken broth if you prefer a thinner consistency. Serve hot topped with crushed tortilla chips, and your choice of avocado, tomatoes, and jalapenos.
Notes
- You can use either boneless skinless chicken thighs for a fresher taste or rotisserie chicken for convenience.
- For a spicier soup, increase the salsa heat level or add jalapenos to the garnish.
- Make sure the cream cheese is very soft and at room temperature to prevent curdling when melted into the soup.
- If you want a thicker soup, reduce the chicken broth slightly or increase the flour to 1/3 cup.
- Leftover soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Use low-sodium chicken broth and chicken bouillon base to better control salt content.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 70 mg
