Creamy Chicken Taco Soup

What you’ll need

Let’s do this

1. 1

   Start the base

   Heat the oil in a 5-quart saucepan or Dutch oven over medium heat. Add the onion and cook for 5–6 minutes until softened. Stir in the garlic, cumin, paprika, oregano, and optional cayenne for 30 seconds.

2. 2

   Simmer the chicken

   Add the broth and tomatoes with their juices and bring to a gentle boil. Stir in the raw chicken, bring back to a simmer, then partly cover and cook for 12–15 minutes. Stir occasionally and check several of the largest chicken pieces with a food thermometer; they must reach at least 165°F/74°C.

3. 3

   Add beans and corn

   Stir in the drained beans, frozen corn, and salt. Simmer for 4–5 minutes, until the corn is hot and tender. Reduce the heat to low.

4. 4

   Smooth the cream cheese

   Put the cream cheese in a heatproof bowl. Ladle in 1/2 cup hot broth from the pot and whisk until mostly smooth, adding another tablespoon of broth if necessary. Stir this mixture back into the soup with the heavy cream.

5. 5

   Warm gently and finish

   Cook over low heat for 2–3 minutes, stirring, until the soup is evenly hot and the cream cheese has melted. Avoid a hard boil after adding the dairy. Remove from the heat, stir in the lime juice, taste a cooled spoonful for salt, and serve.