For some crunch, try tortilla strips or crushed tortilla chips.
To give a cooling effect, a dollop of sour cream or plain Greek yogurt works great. Avocado would also give extra creaminess.
Add shredded cheddar or a Tex-Mex blend for cheesiness.
Lime wedges and cilantro amp up the flavor even more and add brightness!
Sliced jalapeno peppers would give it a spicy kick.
How to make chicken taco soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Take the cream cheese out of the fridge to let it soften up. In a large pot, sauté the onion in the olive oil. Add the remaining soup ingredients apart from the cream cheese, chicken, and salt & pepper. Bring to a boil, then simmer.
Cut the cream cheese into cubes and add to the soup. When it’s melted, stir in the chicken and cook until warmed through. Season with salt & pepper, serve, and add your toppings!
Crockpot Method
I would use uncooked chicken thighs (try 4 of them) or chicken breasts (try 2 of them), and cook the soup for 3-4 hours on high or 6-8 hours on low. I recommend chicken thighs if cooking on low since they’re less likely to dry out.
Add in the cream cheese during the last 30 minutes of cooking. Ensure it’s set on “high”.
Instant Pot Method
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