This Creamy Chicken Taco Soup is a the perfect year-round soup – warm and cozy, yet not too heavy! Full of flavor, creamy, and packed with protein and fiber, it is one of my go-to dinner options! It’s a creamy taco soup recipe the whole family will love, perfect for busy weeknights because it comes together quickly with just a little bit of prep! This is also a favorite for serving a larger crowd because it’s so easy to double!

Easy, Gluten Free, Creamy Chicken Taco Soup Recipe

Why You Will Love This Recipe:

easy recipe
simple ingredients
InstantPot recipe or slow cooker
wholesome food
feeds a crowd
makes great leftovers
meal prep favorite

Ingredients:

chicken breast
diced onion (a red onion or a yellow onion)
garlic cloves
black beans – I use canned
kidney beans – I use canned
corn – I use canned or frozen
green chilies, mild
mild salsa
chicken broth
chili powder
cumin powder
salt
pepper
cream cheese
cheddar cheese or Monterrey jack (optional)

Instructions:

Sauté the Onions and Garlic: Set your Instant Pot to the sauté mode. Drizzle in about 1 tablespoon of olive oil, ensuring the bottom of the pot is evenly coated. Add the finely chopped onion and cook, stirring occasionally, until the onion becomes translucent and fragrant, about 3-5 minutes. Add the minced garlic and cook for an additional 30 seconds, just until the garlic releases its aroma. Be careful not to let the garlic brown. Once done, turn off the sauté mode to prevent overcooking.
Add the Rest of the Ingredients: In the Instant Pot, add the chicken breast pieces, drained and rinsed black beans, kidney beans, corn, diced green chiles, salsa, chicken broth, chili powder, cumin, salt, and pepper. Stir gently to combine all the ingredients, making sure the chicken is fully submerged in the liquid.
Pressure Cook: Secure the lid on the Instant Pot and ensure the valve is set to the sealing position. Select the pressure cook or manual mode and set it to high pressure for 30 minutes. This will allow all the flavors to meld together while the chicken cooks thoroughly.
Release Pressure and Shred Chicken: After the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then perform a quick release by carefully turning the valve to venting. Once the pressure is fully released and the pin drops, open the lid. Use tongs to remove the chicken breasts and transfer them to a cutting board. Shred the chicken using two forks, then return the shredded chicken to the Instant Pot, stirring to incorporate it back into the soup.
Incorporate the Cream Cheese: For best results: Place the softened cream cheese in a small mixing bowl. Ladle a few spoonfuls of hot chicken broth from the Instant Pot over the cream cheese. Let it sit for a minute to soften further, then whisk until the mixture is smooth and creamy. Pour this mixture back into the Instant Pot, stirring until the cream cheese is fully melted and the soup has a creamy broth.
Garnish with favorite Toppings and Serve: Ladle the soup into bowls and garnish with shredded cheddar or Monterey Jack cheese, fresh cilantro, and a squeeze of lime juice. For an extra touch, serve with a side of blue tortilla chips, either crumbled on top or served on the side for dipping. Really, any of your favorite taco toppings will do!

Tips and Tricks:

Cream Cheese Tips:
- If you forget to soften the cream cheese ahead of time, you can microwave it in 15-second intervals, stirring in between, until smooth. Or just make sure it is at room temperature.
- To avoid lumps, make sure the cream cheese mixture is very smooth before adding it back to the pot. If you’re worried about lumps, you can also blend the cream cheese with a little broth using an immersion blender before mixing it in.
Adjusting Consistency:
- If the soup is too thick, add more chicken broth or a splash of water to reach your desired consistency.
- For a thicker, stew-like consistency, reduce the amount of broth by 1 cup before cooking.
Make It Your Own:
- This recipe is versatile! Feel free to add in extras like diced bell peppers, a can of diced tomatoes, or even some cooked quinoa for added texture.
- If you like it spicy, toss in some sliced jalapeños or a dash of hot sauce before serving.
- You can swap out the chicken for ground beef, and the chicken broth for beef broth, making it a creamy beef taco soup!
Garnishing Ideas:
- Add a dollop of sour cream or Greek yogurt for a tangy contrast.
- Crushed tortilla chips, diced avocado, or a sprinkle of green onions also make excellent toppings.
Storage and Reheating:
- This soup tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the fridge for up to 4 days.
- When reheating, do so gently on the stovetop or in the microwave, stirring occasionally. If the soup has thickened too much in the fridge, add a little broth or water to loosen it up.
Chicken:
- You can substitute the chicken breast for a rotisserie chicken.

Check out the recipe card below to make one of your families new favorite weeknight dinners!