Creamy Chicken Taco Soup

I absolutely love soups and I have only one soup rule – never use water. You can use broth, coconut milk, wine, tomato sauce, tomato juice, anything, just do not add water. Water dilutes the flavor and with a soup you are trying to build flavor.

You could add this soup to a slow cooker and let it simmer all day. This is a very forgiving, anything goes kind of soup. If you don’t like your soup creamy, omit the cream cheese.

If you like your soup thicker, you can use a cornstarch slurry which is a tablespoon of cornstarch mixed into cold water until it is dissolved and then added to the dish.

The creamy taco soup pictured had two extra ingredients: 1 cup of diced squash and a handful of chopped kale. If you need to thin out the soup, add more chicken stock.

Make this recipe your own. Throw in some rice. Turn up the heat and add hot peppers. Toss in vegetables you have on hand such as squash, zucchini, butternut squash, potatoes, green beans, kale, etc. I have even used a bag of frozen soup vegetables. If you use cooked chicken, such as rotisserie or canned, put it in toward the end of the cook.

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Creamy Chicken Taco Soup

Author: Christy Young Goza Courses: Mains, Soups

Ingredients

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Servings

• 4 -5 boneless skinless chicken thighs
• 1 large onion diced
• 1 cup diced peppers- any kind will do. Poblano, jalapeno, bell, or a mixture of what you have on hand.
• 4 garlic cloves minced
• 4 tbsp taco seasoning
• 2 cans beans- use chili beans, black beans, pintos, etc.
• 1 can diced tomatoes and chilis
• 4 cups chicken broth
• 1 24 ounce jar of salsa
• 12 ounce bag frozen carrot slices
• 12 ounce bag frozen corn
• 1 block of cream cheese (room temperature)
• 1 tbsp olive oil
• salt and pepper to taste

Instructions

1. In a large pot on medium heat, add olive oil, onions and peppers.
2. Saute for 1-2 minutes and add the garlic and the taco seasoning.
3. Cook for 1-2 minutes while the spices bloom.
4. Toss in all the remaining ingredients except the cream cheese. Bring to a boil, cover and bring the heat down to low or low medium to a simmer for 1-2 hours.
5. Remove the chicken and shred or cube and add back to the pot.
6. Add the cream cheese and if you want it thicker, add the cornstarch slurry.

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