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Creamy Chicken Taco Soup in a white bowl, garnished with tortilla chips and fresh cilantro.

Creamy Chicken Taco Soup Ultimate

The ultimate guide to making a rich, creamy, and satisfying chicken taco soup with a perfectly balanced blend of spices, vegetables, and dairy.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: American, Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts, cubed
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and diced
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • Shredded cheese, tortilla chips, and chopped cilantro for serving

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • measuring cups and spoons
  • Spoon
  • Ladle

Method
 

  1. In a large pot or Dutch oven, sauté the onion, garlic, and jalapeño in a bit of oil over medium heat until softened, about 5 minutes.
  2. Add the cubed chicken and cook until lightly browned, about 7-8 minutes.
  3. Stir in the chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices.
  4. Pour in the chicken broth, diced tomatoes, black beans, and corn. Bring to a boil, then reduce heat and simmer for 20 minutes.
  5. Stir in the heavy cream and sour cream until well combined. Taste and adjust seasoning as needed.
  6. Serve hot, garnished with shredded cheese, tortilla chips, and chopped cilantro.

Notes

For best results, use boneless, skinless chicken breasts instead of thighs. The combination of heavy cream and sour cream is key to achieving the perfect creamy consistency. Simmering the soup for 20 minutes allows the flavors to meld and the broth to thicken without overcooking the chicken.