White Chicken Taco Soup: Creamy Comfort in a Bowl
Oh my goodness, this White Chicken Taco Soup is pure magic! I fell head over heels for this recipe on a chilly Tuesday evening. It’s creamy, zesty, and SO cozy. You know what? I love making a big batch for dinner, then enjoying leftovers throughout the week.
Sometimes I pair it with sweet cornbread for dessert – don’t judge me! The White Chicken Taco Soup comes together fast and tastes like a warm hug. My family asks for it constantly, and honestly, I never get tired of it.
Ingredients You’ll Need
Here’s what I think makes this soup so good. You can peek at the recipe card for the exact amounts.
- Chicken breasts: Boneless ones are best. They cook up tender and shred so easy. I still remember the first time I made this—I couldn’t stop sneaking bites while shredding!
- White beans: Cannellini or great northern beans. They’re creamy and filling. Ever tried mashing a few with your spoon? It makes the soup even thicker.
- Green chiles: Mild or spicy, your call. They give that real taco kick. Can you imagine the smell when they hit the pot?
- Chicken broth: This is the base that ties it all together. I once swapped it for water by mistake—never again.
- Cream cheese: This is the magic. It melts in and makes everything silky. You won’t believe how cozy it feels in one spoonful.
- Cumin and chili powder: These spices bring the warmth. Without them, it just wouldn’t taste like taco soup. What do you think—team extra spice or keep it mild?
- Corn: Sweet little pops of crunch. I love how they brighten up the bowl.
- Onion and garlic: The classic duo. They build that deep flavor right from the start. My kitchen always smells amazing when these hit the pan.
How to Make White Chicken Taco Soup
Making this soup is easier than you think! Just follow these simple steps and you’ll have dinner ready in no time.
Step 1: Sauté Your Aromatics
Heat oil in your Dutch oven over medium heat for 2 minutes. Add diced onions and minced garlic, cooking until fragrant and softened, about 4 minutes total.
Step 2: Add Chicken and Spices
Toss in your chicken breasts with cumin, chili powder, and salt. Stir everything together so those spices coat the chicken really well for maximum flavor.
Step 3: Pour in the Broth
Add 4 cups of chicken broth to the pot. Bring everything to a boil, then reduce heat to low and simmer for 20 minutes until chicken cooks through completely.
Step 4: Shred the Chicken
Remove chicken breasts from the pot carefully. Use two forks to shred the meat into bite-sized pieces, then return all that goodness back to your soup pot.
Step 5: Add Beans and Corn
Stir in your white beans (drained and rinsed), green chiles, and corn. Let everything simmer together for another 10 minutes to blend those flavors beautifully.
Step 6: Make It Creamy
Cut cream cheese into cubes and add to the soup, stirring constantly until it melts completely and creates that signature creamy texture we absolutely LOVE!
Step 7: Taste and Adjust
Sample your soup and add more salt, pepper, or spices if needed. This is your chance to make it absolutely perfect for your taste buds.
Step 8: Serve and Enjoy
Ladle into bowls and top with your favorite garnishes like shredded cheese, sour cream, cilantro, or crunchy tortilla strips for amazing texture contrast.
Tips for the Best Chicken Taco Soup
- Use rotisserie chicken to save time – just shred and add it directly to your soup.
- Don’t skip the cream cheese because that’s what makes this soup incredibly rich.
- Adjust the spice level by using hot or mild green chiles.
- Let it simmer longer for deeper flavor development.
- Make extra because this soup tastes even better the next day!
Variations and Substitutions
Feel free to customize this recipe to match what you have in your kitchen or your dietary needs!
- Turkey instead of chicken: Ground or shredded turkey works wonderfully as a protein swap.
- Black beans: Swap white beans for black beans if that’s what you prefer.
- Dairy-free version: Use coconut cream instead of cream cheese for similar richness.
- Add peppers: Toss in diced bell peppers for extra veggies and color.
- Spicy kick: Add jalapeños or cayenne pepper for serious heat lovers.
Frequently Asked Questions
Can I Make This Soup in a Slow Cooker?
Absolutely! Add everything except cream cheese to your slow cooker. Cook on low for 6 hours, then stir in cream cheese before serving.
How Do I Store Leftover Soup?
Keep it in an airtight container in your fridge for up to 4 days. The flavors actually get better as it sits overnight!
Can I Freeze White Chicken Taco Soup?
Yes, but freeze it before adding cream cheese. Thaw, reheat, then stir in fresh cream cheese for the best creamy texture.
What Toppings Work Best?
I love shredded cheese, sour cream, avocado, cilantro, lime wedges, and crunchy tortilla strips. Mix and match your favorites for customization!
Is This Soup Spicy?
It’s mildly spicy with gentle warmth. Use mild green chiles and reduce chili powder if you’re sensitive to heat and spice.
Can I Use Chicken Thighs Instead?
Definitely! Boneless, skinless thighs add extra richness and stay incredibly moist. They’re actually my secret weapon for maximum flavor here.
How Can I Make It Thicker?
Mash some of the beans against the pot, add less broth, or stir in a cornstarch slurry for your desired consistency preference.
What’s the Best Way to Reheat It?
Warm it gently on the stovetop over low heat, stirring occasionally. Add a splash of broth if it’s gotten too thick after refrigeration.
White Chicken Taco Soup: Creamy Comfort in a Bowl
Ingredients
- 1½ pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 cans (15 oz) each white beans, drained and rinsed
- 1 can (4 oz) green chiles
- 1 cup frozen or canned corn
- 8 oz cream cheese cubed
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Toppings(Optional):
- shredded cheese
- sour cream
- cilantro
- tortilla strips
- lime wedges
Instructions
- Heat oil: Warm olive oil in a Dutch oven over medium heat until shimmering and ready for cooking ingredients.
- Sauté aromatics: Add diced onions and garlic, cooking until they're soft, fragrant, and lightly golden brown.
- Season chicken: Place chicken breasts in a pot and sprinkle with cumin, chili powder, salt, and pepper evenly.
- Add broth: Pour chicken broth over everything and bring the mixture to a rolling boil over high heat.
- Simmer chicken: Reduce the heat to low and let simmer for 20 minutes until chicken is fully cooked through.
- Shred chicken: Remove chicken, shred with two forks into bite-sized pieces, and return to the pot immediately.
- Add remaining ingredients: Stir in white beans, green chiles, and corn, simmering for 10 more minutes together.
- Make it creamy: Add cubed cream cheese and stir constantly until completely melted and the soup is silky smooth.
- Adjust seasoning: Taste and add more salt, pepper, or spices based on your personal preference and taste.
- Serve hot: Ladle into bowls and top with your favorite garnishes for the ultimate soup experience!
Notes
- Rotisserie chicken saves time – just add 3 cups of shredded meat in step 6 instead.
- Soup thickens when stored, so add extra broth when reheating for perfect consistency.
- Green chiles come in mild and hot varieties – choose based on preference.
- For meal prep, make a double batch and freeze half without cream cheese.
- Fresh lime juice squeezed over each bowl brightens all the flavors beautifully and wonderfully.
