Creamy Chicken Taco Soup (No Beans)
This creamy chicken taco soup comes together in just 30 minutes with shredded chicken, a rich and spicy broth, and plenty of taco-inspired goodness. I love that it’s a one-pot taco soup, which means minimal prep and cleanup, making it perfect for busy nights.
Servings: 4 servings
Calories: 281kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 yellow or white onion diced
- 1 red bell pepper diced
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ¼-½ teaspoon cayenne pepper depending on spice preference
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 (14.5 ounce) can fire-roasted tomatoes
- 1 (10 ounce) can petite diced tomatoes with chilies
- 2 cups cooked chicken shredded or chopped
- 3 cups chicken broth
- 4 ounces cream cheese softened and cubed
Instructions
- Heat a large pot or Dutch oven over medium heat and add a drizzle of oil. Add the onion and pepper to the pot and sauté for about 5 minutes, stirring occasionally, until softened and fragrant.1 tablespoon olive oil, 1 yellow or white onion, 1 red bell pepper
- Stir in the spices: salt, pepper, paprika, cayenne, smoked paprika, and garlic powder. Cook for 1–2 minutes to toast the spices and enhance their flavor.1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, ¼-½ teaspoon cayenne pepper, ½ teaspoon smoked paprika, 1 teaspoon garlic powder
- Add the cans of fire-roasted and diced tomatoes with chilies, along with their juices. Stir well to combine.1 (14.5 ounce) can fire-roasted tomatoes, 1 (10 ounce) can petite diced tomatoes with chilies
- Pour in the chicken broth and add in the cooked chicken. Bring the soup to a gentle simmer for 10 minutes.2 cups cooked chicken, 3 cups chicken broth
- Cut the cream cheese into small cubes and add it to the soup. Stir frequently until the cream cheese is fully melted and the soup becomes creamy and smooth.4 ounces cream cheese
- Taste and adjust the seasoning if desired.
- Serve the soup with your favorite toppings, such as shredded cheese, sour cream, diced avocado, fresh cilantro, or tortilla chips. Enjoy!
Video
Notes
- Soften the cream cheese before adding it to the hot soup.
- Lowering the heat before adding dairy prevents curdling.
- Season generously or to the desired taste.
- I add everything except cream cheese to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Stirring in the cream cheese at the end keeps it smooth and creamy.
- This soup stores well in an airtight container in the fridge for 3–4 days. When reheating, I take it slow since dairy can sometimes separate. Warming it gently on the stovetop over low heat while stirring helps bring it back to a smooth consistency.
- I don't recommend freezing this soup as the cream cheese can separate and become grainy in the freezer. If you want to freeze for later, store without the cream cheese in a freezer-safe container for up to 4 months. Defrost overnight in the refrigerator.
Nutrition
Serving: 1serving | Calories: 281kcal | Carbohydrates: 7.71g | Protein: 21.19g | Fat: 18.45g | Saturated Fat: 7.54g | Polyunsaturated Fat: 1.95g | Monounsaturated Fat: 6.88g | Cholesterol: 84.66mg | Sodium: 1380.3mg | Potassium: 356.08mg | Fiber: 1.37g | Sugar: 4.36g | Vitamin A: 1561.37IU | Vitamin C: 41.83mg | Calcium: 54.45mg | Iron: 1.35mg
