Description
This Chicken Taco Soup is a delightful and hearty dish that combines tender shredded chicken with black beans, corn, and a rich creamy broth, making it perfect for any weeknight dinner or cozy gathering. With its zesty flavors and customizable toppings, this soup not only warms the heart but also satisfies the taste buds. Ready in just 35 minutes, it’s a quick meal solution that everyone will love.
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)
- Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Sauté chopped onion until soft (about 5 minutes).
- Add chicken broth, Rotel tomatoes (with juices), black beans, corn, red bell pepper, chili powder, garlic powder, cumin, and smoked paprika. Stir well.
- Bring to a boil; then reduce heat to simmer uncovered for 5 minutes.
- Add cream cheese in small pieces; stir until melted and incorporated.
- Mix in shredded chicken and cook for an additional 5-7 minutes until heated through.
- Season with salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg