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One-Pot Creamy Chicken Taco Soup

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A rich and creamy chicken taco soup packed with bold Mexican flavors, perfect for a comforting and easy one-pot meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, diced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (10 oz) can diced tomatoes with green chilies
  • 1 (4 oz) can diced green chilies
  • 4 cups chicken broth
  • 1 (1 oz) packet taco seasoning
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, sliced jalapeños

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
  2. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Add the diced chicken breasts to the pot and cook until browned on all sides, about 5-6 minutes.
  4. Stir in the taco seasoning, cumin, and smoked paprika, coating the chicken and onions evenly.
  5. Add the black beans, corn, diced tomatoes with green chilies, diced green chilies, and chicken broth. Stir to combine.
  6. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes, allowing flavors to meld and chicken to cook through.
  7. Slowly stir in the heavy cream and cook for an additional 5 minutes without boiling.
  8. Season with salt and pepper to taste.
  9. Ladle soup into bowls and garnish with optional toppings like shredded cheese, sour cream, cilantro, or jalapeños.

Notes

For extra creaminess, add a scoop of cream cheese when stirring in the heavy cream or serve with warm corn tortillas on the side.

Find it online: https://foodsforyoursoul.com/one-pot-creamy-chicken-taco-soup/