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- 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced - 1 can diced tomatoes (14.5 oz), with juices - 1 can black beans (15 oz), drained and rinsed - 1 can corn (15 oz), drained - 2 cups chicken broth The chicken is the star of this dish. I use boneless, skinless chicken breasts for ease. They cook fast and shred easily. The vegetables add color and crunch. Onion and garlic give a nice base flavor. The bell pepper adds sweetness. Canned goods make it quick and easy. Diced tomatoes, black beans, and corn give great texture and taste. Chicken broth ties it all together. - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese Cream cheese makes this soup creamy and rich. I always use softened cream cheese. It mixes in easily. Shredded cheddar cheese adds a sharp flavor. It melts beautifully into the soup. - 1 packet taco seasoning - Fresh cilantro, chopped - Salt and pepper to taste Taco seasoning gives the soup its signature flavor. It has spices like cumin and chili powder. I love fresh cilantro for garnish; it adds a burst of freshness. Adjust salt and pepper to your taste. It's the final touch that makes it perfect. - Sautéing the Vegetables First, grab a large pot or Dutch oven. Heat one tablespoon of olive oil over medium heat. Add the diced onion and bell pepper. Cook them for about five minutes. You want them to soften and smell great. - Adding Garlic Next, add three minced garlic cloves to the pot. Stir it for one minute. This will make your kitchen smell fantastic! - Combining Ingredients Now it’s time to add the chicken. Place one pound of boneless, skinless chicken breasts in the pot. Then, add the diced tomatoes with their juices, one can of black beans, and one can of corn. Pour in two cups of chicken broth and sprinkle a packet of taco seasoning. Stir everything well. - Simmering the Mixture Bring the mixture to a simmer. Cover the pot and cook for 15 to 20 minutes. Make sure the chicken reaches 165°F (75°C) inside. This ensures it’s safe to eat. - Shredding the Chicken Once the chicken is cooked, take it out and shred it using two forks. Return the shredded chicken to the pot. - Mixing in Cheeses Now, stir in one cup of softened cream cheese. Let it melt and mix in completely. After five more minutes, add one cup of shredded cheddar cheese. Stir until it melts. Season with salt and pepper to taste. Creaminess Tips To get that rich creaminess, always use softened cream cheese. This helps it blend well. Stir it in slowly so it melts nicely. Adding shredded cheddar at the end also boosts the creaminess. If you want it even creamier, try adding a splash of half-and-half or whole milk. Adjusting Consistency If your soup is too thick, add more chicken broth. You can add it a little at a time until you reach your desired thickness. For a thicker soup, let it simmer more after adding cheese. The longer it cooks, the thicker it gets. Additional Spice Options If you love a kick, consider adding cayenne pepper or red pepper flakes. A pinch of cumin or smoked paprika adds a nice depth, too. For a fresh flavor, squeeze some lime juice right before serving. Ingredient Substitutions You can switch the chicken for turkey or even tofu for a vegetarian dish. Black beans can be replaced with pinto beans if you prefer. Feel free to add more veggies like zucchini or spinach for extra nutrients. Best Accompaniments Serve your soup with tortilla chips for crunch. You can also add avocado slices or sour cream on top for extra flavor. Fresh cilantro adds a great pop of color and taste. Presentation Ideas To make the soup look great, use a nice bowl. A sprinkle of cheese on top and a few cilantro leaves can make it shine. You can even add a lime wedge on the side for a splash of color and taste. {{image_2}} Substituting Chicken To make a vegetarian version, you can swap the chicken for hearty veggies. Use mushrooms, zucchini, or even diced potatoes. You can also add lentils for protein. Alternative Protein Options If you want protein but not chicken, try using beans. Chickpeas are a great choice. They add texture and protein without meat. Tofu is another option; just ensure it absorbs the soup's flavors. Adding Jalapeños For a spicy kick, add sliced jalapeños. They bring heat and flavor. Mix them in when you sauté the veggies. You can adjust the amount based on your spice level. Spicy Seasoning Ideas Use spicy taco seasoning instead of regular. You can also add cayenne pepper or chili powder for extra heat. A dash of hot sauce at the end can amp up the spice too. Southwest Style To give your soup a Southwest flair, include corn and black beans. Add Southwest seasoning or smoked paprika for a robust flavor. You can even top it with avocado to enhance the taste. Italian-Inspired Options For an Italian twist, use Italian herbs like basil and oregano. Swap black beans for cannellini beans. Add diced tomatoes with Italian seasoning for a comforting, creamy soup that feels like a warm hug. Store your One-Pot Creamy Chicken Taco Soup in an airtight container. Place it in the fridge within two hours of cooking. This soup will stay fresh for about three to four days. When you're ready to eat, just give it a quick stir to mix the flavors. For long-term storage, freeze the soup. Let it cool completely before putting it in a freezer-safe container. It can last up to three months in the freezer. Make sure to leave some space at the top of the container, as the soup will expand when frozen. To reheat, you have two options: microwave or stovetop. If using the microwave, place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between, until hot. For stovetop, pour the soup into a pot. Heat over medium-low heat, stirring often, until warm. Both methods work well, but stovetop gives better flavor. To make this soup, start by heating olive oil in a large pot. Add diced onion and bell pepper. Cook for about five minutes until they are soft. Then, stir in minced garlic and cook for one more minute. Next, add boneless chicken breasts, diced tomatoes, black beans, corn, chicken broth, and taco seasoning. Stir everything well. Bring the pot to a simmer, cover it, and cook for 15 to 20 minutes. The chicken should reach 165°F inside. After that, shred the chicken and return it to the pot. Mix in softened cream cheese until melted, then add shredded cheddar cheese. Finally, season with salt and pepper to taste. Yes, you can make this soup in a slow cooker! Start by adding all the ingredients except the cream cheese and cheddar cheese. Cook on low for six to eight hours or on high for three to four hours. Once the chicken is cooked, shred it and stir in the cream cheese and cheddar cheese. Let it cook for another 15 minutes until the cheeses melt. If you need a substitute for cream cheese, you can use Greek yogurt or sour cream. Both options add creaminess to the soup. You can also use a dairy-free cream cheese if you want a plant-based option. To make this soup dairy-free, use dairy-free cream cheese and dairy-free cheddar cheese. You can also replace the cream cheese with blended cashews or coconut cream for that rich texture. This soup lasts about three to four days in the fridge. Make sure to store it in an airtight container. If you want it to last longer, consider freezing it. This blog post covered how to make a tasty One-Pot Creamy Chicken Taco Soup. We detailed the main ingredients, how to cook the soup, and shared helpful tips. I hope you feel ready to try different variations, from vegetarian options to spicy twists. Remember, this dish is easy to store and reheat, making it perfect for busy days. Enjoy the flavors and share it with friends. Your kitchen will smell amazing, and everyone will love it!

One-Pot Creamy Chicken Taco Soup

Warm up with this delicious one-pot creamy chicken taco soup that brings bold flavors and creamy goodness to your dinner table. Easily made in just 40 minutes, this comforting soup features tender chicken, savory beans, and melty cheese, perfect for any night of the week. Top it with fresh cilantro and serve with tortilla chips for the ultimate experience. Click through to explore the full recipe and bring this hearty meal to life!
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Ingredients
  

1 lb (about 450g) boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

1 can (14.5 oz) diced tomatoes, with juices

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

1 can (15 oz) corn, drained

2 cups chicken broth

1 packet taco seasoning

1 cup cream cheese, softened

1 cup shredded cheddar cheese

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Tortilla chips (for serving)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes, until softened.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the boneless chicken breasts to the pot, followed by the diced tomatoes (with juices), black beans, corn, chicken broth, and taco seasoning. Stir well to combine.

        Bring the mixture to a simmer and cover the pot. Allow it to cook for about 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C).

          Remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the pot.

            Stir in the softened cream cheese until fully melted and combined. Allow the soup to simmer for an additional 5 minutes, then stir in the shredded cheddar cheese until melted.

              Season with salt and pepper to taste, adjusting to your preference.

                Serve the soup hot, garnished with fresh cilantro and alongside tortilla chips for dipping or topping.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6