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The Boat Shed Kitchen

Creamy Chicken Taco Soup

This hearty creamy chicken taco soup is loaded with tender chicken, beans, corn, and a zesty taco-seasoned broth enriched with cream cheese and cheddar. It’s comforting, flavorful, and perfect for busy weeknights or cozy gatherings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon olive oil
  • 2 cups chopped onion
  • 1 tablespoon minced garlic
  • 2 lbs boneless skinless chicken breasts or thighs
  • 4 cups chicken broth
  • 2 10 oz cans Rotel (diced tomatoes and green chilies)
  • 2 15 oz cans black beans, rinsed and drained
  • 12 oz bag frozen corn
  • 2 tablespoons taco seasoning
  • 4 oz cream cheese
  • 1 cup shredded cheddar cheese or Mexican blend
Optional Toppings
  • Crushed tortilla chips or tortilla strips
  • Avocado diced or sliced
  • Sour cream
  • Cilantro
  • Shredded cheese
  • Lime wedges

Method
 

  1. Heat oil in a Dutch oven or large pot.
  2. Sauté onions for 4 minutes, then add garlic for 1 minute.
  3. Add broth and chicken. Bring to a boil, then reduce to medium-low and simmer 15–20 minutes.
  4. Remove chicken, shred, and return to pot.
  5. Stir in Rotel, beans, corn, and taco seasoning. Simmer 5–10 minutes.
  6. Stir in cream cheese and cheddar until melted.
  7. Serve hot with toppings of choice.
  8. See full steps with tips & photos → https://theboatshedcafe.com/creamy-chicken-taco-soup/

Notes

  • Thighs will add extra juiciness, while breasts make the soup leaner.
  • Adjust taco seasoning and cheese to taste.
  • For a lighter version, use reduced-fat cream cheese.