This creamy chicken taco soup is a rich blend of shredded chicken, taco spices, black beans, and corn, all in a velvety broth. Topped with sour cream, and tortilla strips, it’s the perfect cozy meal!
Stir to combine and bring to a simmer over medium-high heat. Reduce heat to low and gently simmer for 10-15 minutes.
Stir in heavy cream. Season to taste with salt and pepper. Garnish as desired with your favorite toppings and enjoy!
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Notes
Spice it up! Add a pinch or two of cayenne to make it a little spicy! You could also add chilies in adobo or red pepper flakes.
Skip the cream for a more tomato-y taco soup! I will use just about any excuse to add heavy cream to a soup recipe because I love the flavor and texture. But you’re welcome to omit it if you prefer a more tomato-forward soup.