Creamy Chicken Taco Soup

A hearty, creamy taco-inspired soup made with shredded chicken, black beans, corn, Rotel, and taco seasoning, finished with cream cheese, cheddar, and sour cream.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the chicken: Cook and shred chicken breasts, or use rotisserie chicken for an easier option.

Step 2

Combine ingredients: In a large pot or Dutch oven, add the shredded chicken, black beans, corn, Rotel tomatoes, and taco seasoning.

Step 3

Add the broth: Pour in the chicken broth and stir everything together.

Step 4

Add cream cheese: Cut the softened cream cheese into cubes and add it to the pot.

Step 5

Simmer: Heat over medium-low heat for 15–20 minutes, stirring occasionally until the cream cheese melts completely.

Step 6

Make it creamy: Stir in the shredded cheddar cheese and sour cream until everything is smooth and creamy.

Step 7

Season: Add salt and pepper to taste. Let simmer for another 5 minutes to allow the flavors to blend.

Step 8

Serve: Ladle the soup into bowls and top with extra cheddar cheese, a dollop of sour cream, tortilla strips, and fresh cilantro.