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Creamy Taco Soup - Easy homemade recipe

Creamy Taco Soup

A rich and flavorful twist on traditional taco soup with velvety cream cheese base and perfectly balanced spices
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs chicken breast or thighs cubed
  • 1 tbsp olive oil
  • 1 large yellow onion diced
  • 3 garlic cloves minced
  • 1 jalapeño seeded and diced
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1.5 tsp smoked paprika
  • 1/4 tsp cinnamon
  • 1 14.5 oz can fire-roasted tomatoes
  • 1 15 oz can black beans, drained
  • 1 cup corn kernels fresh or frozen
  • 4 cups chicken broth
  • 8 oz cream cheese cubed
  • 1/2 cup heavy cream
  • Juice of 1 lime
  • 1/4 cup chopped cilantro
  • Salt and pepper to taste

Method
 

  1. Heat olive oil in large Dutch oven over medium heat. Add onions and cook until soft, about 5 minutes.
  2. Add garlic, jalapeño, and spices. Cook 30 seconds until fragrant.
  3. Push mixture to sides and add chicken. Cook 5 minutes until mostly done.
  4. Stir in tomatoes, beans, corn, and broth. Scrape up browned bits. Simmer 10 minutes.
  5. Reduce heat to low. Whisk in cream cheese until fully melted. Stir in heavy cream.
  6. Remove from heat. Stir in lime juice and cilantro. Season with salt and pepper.
  7. Let sit 5 minutes before serving with desired toppings.

Notes

For vegetarian version, substitute chicken with portobello mushrooms and use vegetable broth. Soup thickens as it cools - add extra broth when reheating if needed.