Creamy Chicken Taco Soup

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2½ cups (350 g) rotisserie chicken, shredded

1 can (15 ounces) black beans, drained and rinsed

1 can 15 ounces pinto beans, drained and rinsed

1 can (14.5 ounces) petite diced tomatoes

1 can (15 ounces) sweet corn, drained

1 can (28 ounces) green enchilada sauce

1 can (14 ounces) chicken broth

1 packet (2 tablespoons) taco seasoning

½ teaspoon cumin

½ teaspoon chili powder

½ teaspoon garlic powder

8 ounces cream cheese, cubed, room temperature

Topping options

1 cup (113 g) cheddar cheese, shredded

jalapeno, sliced for garnish

cilantro, chopped for garnish

lime wedges, for garnish

sour cream, for garnish

tortilla chips, for serving


To a large pot over medium-high heat, add chicken, black beans, pinto beans, tomatoes, corn, enchilada sauce, chicken broth, taco seasoning, cumin, chili powder, and garlic powder. Bring to a boil.

Lower the heat and let simmer for 20-25 minutes. In the final 10 minutes of cooking, add in the cream cheese and stir together until melted.

Top with your favorties fixings like cheese, jalapeno, cilantro, lime, sour cream, and tortilla chips.


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