Chicken Taco Soup
Chicken Taco Soup is a comforting and flavorful dish that warms the soul and satisfies hunger. This creamy version features tender shredded chicken, hearty black beans, sweet corn, and a zesty tomato base, all ready in just 35 minutes! Perfect for busy weeknights or cozy gatherings, it’s easy to customize with your favorite toppings like avocado or shredded cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 medium onion (chopped)
- 3 cups chicken broth
- 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies (with juices)
- 1 (14 ounce) can black beans (drained & rinsed)
- 1 (12 ounce) can corn (drained)
- 1/2 red bell pepper (chopped)
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese (softened)
- 2 cups cooked/rotisserie chicken (shredded)
- Salt & pepper (to taste)
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Sauté the chopped onion for about 5 minutes until translucent.
- Add chicken broth, Rotel tomatoes, black beans, corn, red bell pepper, chili powder, garlic powder, ground cumin, and smoked paprika. Stir to combine.
- Bring the mixture to a boil then reduce heat to simmer uncovered for 5 minutes.
- Cut cream cheese into smaller pieces and stir into the soup until melted.
- Add shredded chicken and cook for an additional 5–7 minutes until heated through.
- Season with salt and pepper to taste before serving hot with desired toppings.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg
Find it online: https://recipesamanda.com/chicken-taco-soup/