Creamy Fiesta Chicken Soup

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This quick Creamy Fiesta Chicken Soup is ready in less than 10 minutes, and it’s brimming with Mexican flavors.

Creamy Fiesta Chicken Soup Recipe 

When you’re craving something warm and satisfying this is just the fix!

I recently shared a family-favorite soup recipe, Tex Mexican Soup, that featured ground beef.

Soon, I realized how delicious it would be to have a creamy soup that showcased shredded chicken….so here we go!

I cooked my chicken in the Instant Pot, which, in my opinion, is the best small appliance ever, but feel free to make this extra-easy by using the meat from a rotisserie chicken.

Ingredients

• Boneless, skinless, chicken breasts, cooked and shredded or a rotisserie chicken
• Cream cheese, cut into 8 chunks
• Chicken broth
• Lime zest and juice
• Chipotle sauce, depending on how spicy you prefer
• Your favorite taco seasoning
• Garlic, minced
• Garnish – cilantro, diced tomatoes, shredded cheese, tortilla strips

How to make Creamy Fiesta Chicken Soup

In a medium saucepan over medium heat, add the cream cheese, stirring until the chunks become nicely softened.

Add the chicken broth, lime zest and juice, chipotle sauce, taco seasoning, and garlic, whisking until smooth. 

Add the shredded chicken, stirring to combine. 

Serve at once, topped with cilantro, tomatoes, cheese and tortilla strips. 

For a low-carb version of this recipe, skip the tortilla strips.

Recipes with Rotisserie Chicken

I like to shred my rotisserie chicken meat while it’s still warm instead of later on when it’s chilled.

The meat pulls away from the bones better when the rotisserie chicken hasn’t been refrigerated at home yet.

A rotisserie chicken can be a Mom’s bestie because we are always short on time (our most precious ingredient) and our family is always starving. 

More Favorite Recipes to Enjoy

• Tex Mex Cauliflower Rice Skillet 
• Tex Mexican Soup 
• Instant Pot Tuscan Chicken 
• Chicken Bacon Ranch Soup 

Low Carb Creamy Fiesta Chicken Soup

A low carb chicken soup made right on your stove-top in mere minutes??  Super!  This quick and creamy soup is ready in less than 10 minutes and it’s brimming with Mexican flavors. When you’re craving something warm and satisfying, yet low carb, this is just the fix!

Servings: 4 servings

Chef Alli

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

 

• 1 lb. boneless, skinless, chicken breasts, cooked and shredded
• 8 oz. cream cheese, I used 1/3 less fat cream cheese, cut into 8 chunks
• 1 cup chicken broth
• 1 lime zest and juice
• 1-2 tsp. chipotle sauce, depending on how spicy you prefer
• 1-2 tsp. your favorite taco seasoning
• 3 cloves garlic, minced
• cilantro, diced tomatoes, shredded cheese, for garnish

Instructions

 

• In a medium saucepan over medium heat, add the cream cheese, stirring until the chunks become nicely softened; add the chicken broth, lime zest and juice, chipotle sauce, taco seasoning, and garlic, whisking until smooth.  Add the shredded chicken, stirring to combine. 
• Serve at once, topped with cilantro, tomatoes, and cheese. 

Tried this recipe?Let us know how it was!