Description
This creamy chicken taco soup recipe is PACKED with delicious layers of flavor and feels so cozy and comforting!
Ingredients
For The White Taco Soup:
- 3 Tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 (4 oz.) can mild green chiles
- 2 cups (about 8 ounces) cooked, shredded chicken
- 1 cup chicken broth
- 2 cups whole milk or half & half*
- 2 cups grated Monterey Jack cheese (about 6 oz.)
- 1 1/2 cups frozen corn**
- 1/4–1/3 cup chopped fresh cilantro
Optional Toppings:
- More cilantro, crispy tortilla strips, chopped tomatoes, grilled corn, hot sauce, etc.
Instructions
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Soften The Onion. Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion and cook until softened, 5-7 minutes.
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Add Seasonings. Next, add the garlic, salt, pepper, and cumin and cook for 1 minute, or until fragrant.
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Add The Broth. Then, add the chicken broth, chicken, and green chiles and stir, bringing the broth to a boil. Cook for 5 minutes, then reduce the heat to low.
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Finish. Stir in the milk, grated cheese, and corn. Stir just until the cheese is melted. (At this point, you don’t want to let the soup boil again, or it can start to separate. Keep the heat low from here on out.) Stir in the cilantro.
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Serve & Store. Enjoy the soup warm with cornbread muffins, tortilla chips, Fritos, or side salad. Store leftover soup in an airtight container in the refrigerator up to 4 days. Reheat gently to avoid separating.
Notes
*Don’t use low-fat or fat-free milk here to save calories. It will make the soup thin and watery instead of nice and creamy.
**My mom’s recipe calls for 1 can of creamed corn here. Not all creamed corn is gluten-free, so these days I use frozen corn. Feel free to use whichever works best for your dietary needs!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex