Creamy Chicken Taco Soup

5 from 1 vote

This Creamy Chicken Taco Soup is loaded with bites of juicy chicken, black beans, corn and more all in a creamy, cheesy broth.

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: Tex Mex

Servings:

Author: Serene

Heat avocado oil in a large dutch oven over medium high heat.
Add the chicken and sear for 3-4 minutes before turning to sear the other side. Remove the chicken and set aside.
Add the onion and cook over medium high heat until softened and translucent. Add in the garlic and continue to cook an additional 30 seconds until fragrant.
Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to loosen up any stuck bits.
Add in the crushed tomatoes, green chiles, black beans, corn and spices. Stir to combine.
Add the chicken back into the pot. Ensure that the chicken is completely submerged in the broth.
Bring the soup to a simmer, cover and turn the heat to low. Allow to cook for 20 minutes or until chicken is cooked completely through (registering an internal temperature of 160 degrees F) and can be easily shredded.
Remove the chicken and shred, then add back into the pot.
Remove the soup from the heat and add in the cream cheese and shredded cheese. Stir while the cheeses melt into the broth.
Serve warm topped with diced avocado, fresh cilantro, and sour cream. Serve with tortilla chips.

Storage: Store leftovers in a sealed container in the refrigerator for up to 5 days.
Freeze: this soup can be frozen, if you leave out the cheese and sour cream. Make the soup up to that point, then allow to cool to room temperature. Pour into a freezer safe container and store in the freezer for up to 3 months. When ready to defrost, remove to the refrigerator overnight to thaw. Add the cream cheese and cheese after reheating.
Reheating: Pour the soup into a medium size saucepan or dutch oven and heat on the stovetop over medium heat for about 10 minutes until warmed throughout.
Slow Cooker and Instant pot instructions included in blog post.