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White Chicken Taco Soup

White Chicken Taco Soup with a silky cream cheese broth and tender chicken, simmered until everything melds. Loaded with white beans, corn, and green chiles, it’s easy to portion into thermoses for warm lunches.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast Boneless, skinless.
White beans
  • 2 can (15 oz) white beans
Corn
  • 1 can (15 oz) corn Drained.
Green chiles
  • 1 can (4 oz) green chiles Chopped.
Taco seasoning
  • 1 packet taco seasoning
Chicken broth
  • 3 cup chicken broth Low-sodium if desired.
Cream cheese
  • 6 oz cream cheese Cut into cubes for faster melting.
Cilantro
  • 1 cilantro For serving.

Equipment

  • 1 Dutch oven

Method
 

Cook the soup
  1. Add the chicken, white beans, corn, green chiles, taco seasoning, and chicken broth to a Dutch oven. Stir to combine so the seasoning disperses evenly.
  2. Bring the pot to a simmer over medium-high heat and keep it gently simmering for 25 minutes. The chicken should be cooked through and tender as the broth thickens slightly.
Finish and pack
  1. Shred the chicken directly in the pot after it has finished simmering. Let any juices remain in the soup for more flavor.
  2. Whisk in the cream cheese until the broth turns silky and smooth. Keep the heat low so the dairy melts without separating.
  3. Pour the hot soup into thermoses for serving. Fill while hot so lunches stay warm through the day.

Notes

Pro tip: Preheat thermoses with hot water before filling so the soup stays hot longer. Store leftovers in the fridge up to 4 days; reheat gently on the stovetop or in the microwave until steaming. Freezing is not recommended because cream cheese can break when thawed and reheated. For a lower-fat option, use reduced-fat cream cheese for a similar creamy finish.