Chicken Taco Soup
This delicious and creamy Chicken Taco Soup recipe is a warm, cozy bowl of soup that will wake-up your tastebuds in the best way!
Ingredients
- 1 tablespoon butter (regular or plant-based)
- 1 small yellow onion diced
- 3 teaspoons garlic minced
- 4 cups chicken broth
- 1 pound boneless skinless chicken breasts
- 1 jalapeño minced (remove membrane and seeds)
- 1 Anaheim pepper minced
- 1 package taco seasoning
- 15 oz can black beans drained & rinsed
- 15 oz can diced tomatoes with green chiles
- 15 oz can corn drained
- zest of 1 lime
- juice of 1/2 lime more if desired
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano leaves
- 4-8 oz cream cheese softened
- Topping Suggestions: sour cream fresh cilantro, shredded cheese, avocado, jalapeno slices, lime wedges
Instructions
- Sauté: Bring a large dutch oven to a medium-high heat, melt butter, and sauté the onion and garlic until softened and fragrant.
- Cook Chicken: Pour the chicken broth into the large pot and add the chicken breasts. Let simmer for about 15 minutes or until the internal temperature at the thickest part of the meat reaches 165 degrees F (use a meat thermometer).
- Combine: Remove the cooked chicken from the pot and use 2 forks to shred. Return shredded chicken to the pot, along with the rest of the ingredients (except the cream cheese). Mix and return to a simmer.
- Cream Cheese: Cut the softened cream cheese into large chunks and add to the simmering soup. Mix, cover, and let it all simmer for about 10 minutes, stirring occasionally (allowing the cream cheese to melt).
- Serve: Ladle the soup into individual bowls and serve with your favorite toppings!
Notes
- Dairy Free: simply use a plant-based butter or olive oil and omit the cream cheese.
- Storage: leftover soup can be kept in an airtight container in the fridge for 4-5 days. Be sure to store the soup separate from any toppings that you choose to add.
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