Creamy Chicken Taco Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
2 tablespoons olive oil
02 -
2 tablespoons unsalted butter
03 -
1 pound boneless skinless chicken thighs OR 2 ½ cups rotisserie chicken
04 -
1/2 teaspoon salt
05 -
1/2 teaspoon black pepper
→ Vegetables and Aromatics
06 -
1/2 large yellow onion, diced
07 -
4-6 cloves garlic, minced
→ Thickener and Spices
08 -
1/4 cup flour
09 -
2 teaspoons chili powder
10 -
2 teaspoons ground cumin
11 -
1/2 teaspoon dried oregano
12 -
1/2 teaspoon smoked paprika
13 -
1/2 teaspoon salt
→ Liquid Base
14 -
5 cups low-sodium chicken broth
15 -
2 teaspoons chicken bouillon base, granulated, or crushed cubes
→ Canned Ingredients
16 -
1 15 oz. can black beans, rinsed and drained
17 -
1 15 oz. can sweet corn, rinsed and drained
18 -
1 15 oz. can fire-roasted diced tomatoes, undrained
19 -
1/2 cup medium salsa
20 -
1 4 oz. can mild diced green chiles
→ Add Later
21 -
1 1/4 cups freshly shredded sharp cheddar cheese
22 -
4 ounces block cream cheese, cubed, very soft
23 -
3 tablespoons minced cilantro
24 -
2 tablespoons lime juice
→ Optional Garnishes
25 -
crushed tortilla chips
26 -
avocados
27 -
tomatoes
28 -
jalapenos
# Instructions:
01 -
Season the chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat two tablespoons of olive oil over medium-high heat in a large Dutch oven or soup pot. Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove the chicken to a plate but leave the drippings.
02 -
Melt two tablespoons of butter in the chicken drippings over medium-high heat. (If using rotisserie, add the two tablespoons of oil used in Step 1.) Add the chopped onions and sauté until softened, about 5-7 minutes.
03 -
Add the flour and spices, then cook and stir for 2 minutes. Add the garlic and sauté for 30 seconds.
04 -
Slowly stir in the chicken broth. Return the chicken to the pot (not for rotisserie; add in Step 6 if using), followed by the remaining soup ingredients up to the 'Add Later' section.
05 -
Partially cover the soup with a 1-inch gap and bring to a simmer over high heat, then reduce to a gentle simmer over medium-low (or low if your stove runs hot). Simmer until the chicken shreds easily with two forks, about 15-20 minutes. Remove the chicken and let it rest for 5 minutes before shredding.
06 -
Reduce the heat to low and stir in the cream cheese until melted, followed by the cheddar cheese, a handful at a time, until melted. Stir in the cilantro, lime juice, and shredded chicken (add rotisserie chicken if using).
07 -
Taste and season with additional salt, lime juice, or cayenne to taste. Stir in additional chicken broth if you prefer a less chunky soup. Serve with tortilla chips and desired toppings.