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One-Pot Creamy Chicken Taco Soup

Home cook, taken with iPhone 15 Pro. Close-up slight angle of comforting One-Pot Creamy Chicken Taco Soup on white plate. Warm appetizing --ar 4:3 --style raw --s 240

This One-Pot Creamy Chicken Taco Soup is a comforting and flavorful meal combining tender chicken, creamy broth, and classic taco spices, perfect for an easy weeknight dinner.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional garnish)
  • 1 avocado, diced (optional garnish)
  • Sour cream (optional garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3 minutes.
  2. Add minced garlic and cook for another 1 minute until fragrant.
  3. Stir in the taco seasoning and cook for 30 seconds to release the flavors.
  4. Add chicken breasts to the pot, pour in chicken broth, diced tomatoes with green chilies, black beans, and corn. Stir to combine.
  5. Bring the soup to a boil, reduce heat to low, cover, and simmer for 20 minutes or until chicken is cooked through.
  6. Remove chicken breasts, shred them with two forks, and return shredded chicken to the pot.
  7. Stir in the heavy cream and shredded cheddar cheese. Heat through until cheese is melted and soup is creamy.
  8. Season with salt and pepper to taste.
  9. Serve hot with optional garnishes such as chopped cilantro, diced avocado, and sour cream.

Notes

For a spicier kick, add a diced jalapeño with the onions or top the soup with sliced jalapeños. Leftovers taste great the next day and freeze well.