Chicken Taco Soup with Cream Cheese – Cozy & Creamy Weeknight Favorite

Chicken Taco Soup with Cream Cheese is that feel-good dinner you didn’t know you were craving until now. It’s cozy, creamy, slightly spicy, and loaded with bold taco flavors—all wrapped up in a 45-minute recipe that’s perfect for weeknights. If you’ve ever stood in your kitchen wondering, “What’s fast, hearty, and doesn’t require a culinary degree?”—this chicken taco soup is your answer. The cream cheese adds a luscious, velvety texture, and the taco seasoning brings all the zing. Bonus: even picky eaters will slurp it up. Yes, even that one. Let’s dive into this weeknight winner.

Table of Contents

What is Chicken Taco Soup with Cream Cheese?

Chicken Taco Soup with Cream Cheese is a one-pot comfort food mash-up of Mexican flavors and creamy soup vibes. Think of it as if a cozy chicken chili and your favorite taco got together and decided to make something incredible. It features tender shredded chicken, black beans, corn, and two kinds of tomatoes—plus taco seasoning and a surprise hero: cream cheese. The result? A creamy, tangy, flavor-packed bowl of joy. It’s a quick, no-fuss dish that doesn’t compromise on taste, and you can easily tweak it to fit what’s in your pantry. Trust me, it’s a crowd-pleaser with serious “make again” potential.

Reasons to Try Chicken Taco Soup with Cream Cheese

Besides the fact that it’s downright delicious, chicken taco soup with cream cheese is also incredibly practical. Busy weeknight? It comes together in under an hour. Feeding a family? It makes enough to go around. Need leftovers? It reheats like a champ. The cream cheese gives it a rich, satisfying finish—without needing heavy cream or butter. Plus, it’s super customizable. Want to make it spicier? Toss in some jalapeños. Prefer dark meat? Chicken thighs work perfectly. It’s also freezer-friendly, so go ahead and make a double batch. There’s a reason folks come back to this one again and again.

Ingredients Needed to Make Chicken Taco Soup with Cream Cheese

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts (or thighs)
• 2 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (10 oz) can diced tomatoes with green chilies (Rotel)
• 1 packet taco seasoning
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 (8 oz) package cream cheese, cubed and softened
• ¼ cup fresh cilantro, chopped (optional)

Instructions to Make Chicken Taco Soup with Cream Cheese

Let’s walk through the process of making chicken taco soup with cream cheese—step by step, with all the helpful details you need to get it right the first time (and crave it every time after). Grab your favorite pot and let’s get cozy.

1. Chop, Dice, and Prep Like a Pro

Before we even turn on the stove, let’s get our ingredients prepped. Dice one medium onion and mince three cloves of garlic—don’t skip the fresh garlic, it makes a big flavor difference here. Then cube your cream cheese (8 oz block) and let it sit out on the counter to soften. This small move will help it melt seamlessly into your soup later.

Pro tip: Set your cream cheese out at least 20 minutes ahead of time—room temp cream cheese is the secret to a silky finish in this recipe.

2. Sauté Your Aromatics for Flavor Base

Now we start building that signature flavor. In a large Dutch oven or soup pot, heat one tablespoon of olive oil over medium heat. Once shimmering, toss in your diced onion. Let it cook for about 5–6 minutes, stirring occasionally, until the onion is soft and translucent.

Then add the minced garlic and cook just 1–2 minutes more—just until you catch that delicious aroma. Be careful not to burn it. Garlic is like the opening act for your soup—it sets the tone.

3. Add the Chicken and All the Good Stuff

Place your boneless, skinless chicken breasts right into the pot. Don’t worry about chopping them up first—they’ll simmer and shred beautifully later. Pour in the chicken broth (2 cups), followed by the canned diced tomatoes, drained black beans, corn, and the diced tomatoes with green chilies (Rotel).

This is when the soup starts to look like dinner.

Now, it’s time for the bold taco flavors. Stir in your taco seasoning packet, 1 teaspoon of cumin, and 1 teaspoon of chili powder. Add a good pinch of salt and black pepper to taste.

At this point, everything is in the pot except the cream cheese—but trust the process. That comes later.

4. Simmer and Let the Magic Happen

Crank up the heat and bring your chicken taco soup with cream cheese to a boil. Once it starts bubbling, reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes.

This gentle simmering not only cooks the chicken through but also allows all those Mexican-inspired flavors to mingle. If you’re a fan of other cozy soups like Creamy Mushroom Soup with Thyme, you know how essential this simmer time is for building depth of flavor.

5. Shred the Chicken (Easiest Step!)

After simmering, remove the chicken breasts with tongs and place them on a cutting board. Using two forks, shred the meat into bite-sized pieces. It should come apart easily—like pulling apart string cheese.

Return the shredded chicken back into the pot. Give it a quick stir and get ready for the creamy twist.

6. Stir in the Cream Cheese for That Dreamy Texture

Here’s where things get really good. Add your softened cream cheese cubes to the hot soup. Stir slowly and continuously until the cream cheese is completely melted and fully incorporated into the broth.

This is what turns your regular taco soup into chicken taco soup with cream cheese—a creamy, rich, soul-warming bowl of comfort that makes you pause mid-bite and go “oh wow.”

If you’ve ever made our Creamy Chicken Enchilada Soup, you’ll notice a similar creamy finish here—but with a taco twist.

7. Taste, Adjust, and Make It Yours

Give your soup a taste. Need more kick? Add a pinch more chili powder or even a splash of hot sauce. Want it more mellow? Stir in a splash of milk or a bit of sour cream. It’s yours—customize it how you like it.

Optional: Sprinkle in some freshly chopped cilantro for brightness. You can also serve with a squeeze of lime, crushed tortilla chips, or shredded cheese.

8. Serve and Watch It Disappear

Ladle your chicken taco soup with cream cheese into bowls while it’s hot and steamy. Add toppings like avocado slices, sour cream, or extra shredded cheese for a taco-inspired finish.

Whether you’re serving it on a chilly evening, for game night, or just because your family is craving something cozy—this dish delivers.

What to Serve with Chicken Taco Soup with Cream Cheese

Pair this chicken taco soup with cream cheese with crunchy tortilla chips, warm cornbread, or even a side of Mexican rice if you’re feeling extra. A dollop of sour cream or a sprinkle of shredded cheddar on top can make it even more indulgent. Want to lighten things up? A crisp green salad with lime vinaigrette balances the richness beautifully. And don’t sleep on avocado slices or a squeeze of fresh lime for that extra pop. You can also serve it alongside Mexican Chicken Rice Soup for a fun, cozy soup night spread.

Key Tips for Making Chicken Taco Soup with Cream Cheese

• Cream cheese hack: Make sure it’s at room temperature. Cold cream cheese takes longer to melt and can clump.
• Chicken swap: Don’t have raw chicken? Shredded rotisserie chicken works! Just reduce the simmer time.
• Spice level: Use mild Rotel and taco seasoning for a kid-friendly version, or kick it up with jalapeños and hot sauce.
• One-pot win: A Dutch oven keeps heat even and steady, but any large pot will work fine.
• Extra creamy? Stir in a splash of heavy cream or a handful of shredded cheese at the end.

Storage and Reheating Tips for Chicken Taco Soup with Cream Cheese

Leftovers? Yes, please! Store chicken taco soup with cream cheese in an airtight container in the fridge for up to 4 days. The flavors deepen over time (hello, next-day magic). To reheat, warm on the stovetop over low heat, stirring often, or microwave in 30-second bursts, stirring in between. Want to freeze it? Go for it—just cool completely and freeze for up to 3 months. When reheating from frozen, thaw overnight in the fridge and reheat gently to prevent the dairy from separating. Pro tip: freeze in single servings for grab-and-go lunches.

FAQs

Can I use frozen chicken?
Yes, just make sure to simmer a bit longer to cook it through before shredding.

What if I don’t have cream cheese?
You can sub with sour cream or a mix of cream and shredded cheese, but the texture will change.

Can I make it in a slow cooker?
Absolutely. Toss everything in (except the cream cheese), cook on low 6–7 hours, then stir in cream cheese before serving.

Is it gluten-free?
Mostly, yes—just double-check your taco seasoning packet and broth to be sure.

Can I make it vegetarian?
Swap chicken for more beans or tofu, and use veggie broth. Still cozy, still tasty.

Final Thoughts

There’s just something wildly satisfying about a bowl of chicken taco soup with cream cheese—especially when dinner needs to be comforting but also easy. It’s creamy without being heavy, full of flavor without demanding a spice rack full of ingredients, and flexible enough to make your own. Whether you’re cooking for family, meal prepping for the week, or just need a little cozy comfort after a long day—this one hits the spot. And if you’re into soup season like we are, check out our Rotisserie Chicken and Mushroom Soup or Crockpot Mexican Chicken Pozole Verde for more delicious options.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print