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Dump and Go Creamy Chicken Taco Soup - A Cozy, Weeknight Winner

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken breasts (or thighs)
  • 1 tablespoon olive oil (optional, for added richness)
  • 1 medium yellow onion, diced (optional but recommended)
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 (10–14 oz) can diced tomatoes with green chilies (like Rotel)
  • 1 (15 oz) can corn, drained (or 1.5 cups frozen corn)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (8 oz) block cream cheese, softened and cubed
  • 1/2 cup heavy cream (or half-and-half)
  • 2 tablespoons taco seasoning (store-bought or homemade)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • Juice of 1/2 lime
  • Fresh cilantro, chopped (optional)
  • For serving: tortilla chips or strips, shredded cheese, avocado, sour cream, jalapeños

Method
 

  1. Prep the pot: If using onion, add olive oil to a large pot or Dutch oven over medium heat. Sauté onion 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant. If skipping onion, go straight to the next step.
  2. Dump it in: Add chicken, chicken broth, diced tomatoes with green chilies, corn, black beans, taco seasoning, cumin, smoked paprika, and a pinch of salt and pepper. Stir to combine.
  3. Simmer: Bring to a gentle boil, then reduce heat to medium-low. Cover and cook 20–25 minutes, or until the chicken is cooked through and shreds easily.
  4. Shred the chicken: Remove chicken to a plate and shred with two forks. Return the shredded chicken to the pot.
  5. Make it creamy: Add cream cheese and stir until fully melted and smooth. Pour in heavy cream and stir again. If the soup seems too thick, add a splash more broth.
  6. Finish: Stir in lime juice. Taste and adjust with salt, pepper, or extra taco seasoning as needed. Sprinkle with chopped cilantro if you like.
  7. Serve: Ladle into bowls and top with tortilla chips or strips, shredded cheese, avocado, sour cream, and jalapeños.