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Stovetop Creamy Chicken Taco Soup with Cream Cheese and Corn

Creamy chicken taco soup simmers on the stovetop with black beans, corn, and taco-seasoned broth. Cream cheese melts in at the end for a smooth, creamy texture without boiling the soup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 395
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1 packet (1 oz) taco seasoning
  • 4 cups low-sodium chicken broth
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1.5 lb chicken breasts boneless, skinless
  • 1 can (15 oz) black beans drained and rinsed
  • 1.5 cups corn frozen
  • 1 block (8 oz) cream cheese softened and cut into cubes

Method
 

  1. Heat the olive oil in a 6-quart pot over medium heat, then add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  2. Stir in the garlic and taco seasoning and cook for 30 seconds, until fragrant.
  3. Add the chicken broth, tomatoes with their juices, chicken, black beans, and corn.
  4. Bring to a boil, then reduce the heat and simmer uncovered for 20 to 25 minutes, until the thickest part of each chicken breast reaches 165°F.
  5. Transfer the chicken to a cutting board and shred it with two forks.
  6. Reduce the heat to low, add the cream cheese, and stir until completely melted and the soup is creamy; do not let the soup boil.
  7. Return the shredded chicken to the pot and cook for 2 to 3 minutes, until heated through.

Notes

For a smooth soup, keep it below a boil after adding the cream cheese. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the texture may become grainy after thawing. For a dairy-free variation, use a dairy-free cream cheese alternative.