Creamy Chicken Taco Soup

Amy Hilliard


I love soup, one pot meals are make everything so simple. This is spicy and rich. Sometimes, I make this on Sunday and it feeds me all week. It also freezes well. You can also leave out anything you don't like and add things you do like.


☆☆☆☆☆ 0 votes

Serves 4 to 6
Stove Top


  • 2 to 4
    chicken breasts
  • 1 bag(s)
    12 oz frozen onion 3 pepper blend
  • 2 can(s)
    black beans, drained and rinsed
  • 1 can(s)
    chili hot beans, don't drain
  • 1 can(s)
    7oz green chili diced
  • 1 box
    32 oz chicken broth
  • 1 bag(s)
    12oz frozen yellow corn
  • 1 box
    8oz bar neufchatel cheese or cream cheese
  • 1 can(s)
  • 1 pkg
    ranch powder seasoning
  • 1 Tbsp
    cumin seed
  • 1 Tbsp
    chili powder
  • 1 tsp
    garlic powder
  • ·
    salt and pepper, (i like) white pepper

How to Make Creamy Chicken Taco Soup


  1. Boil the chicken breast for about 10 minutes. Drain and shred. Put aside the chicken.
  2. Combine all ingredients except the chicken. Simmer for about 30 minutes. Add the shredded chicken and simmer for another 20 minutes. Stir often.
  3. Garnish each bowl with Avocado and Cheddar Cheese. Serve with Tortilla chips.

Printable Recipe Card

About Creamy Chicken Taco Soup

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy Healthy

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