Chicken Taco Soup Recipe
This chicken taco soup recipe features a flavorful tomato cream cheese broth with black beans, corn, and tender chicken. Fast and easy to prepare, it takes just 35 minutes, making it perfect for busy weeknights!
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Servings: 6 servings
Calories: 366kcal
Equipment
- soup pot To hold and cook the soup
Ingredients
soup base
- 15 ml olive oil for sautéing
- 0.5 medium onion sweet onion (Vidalia) preferred, but yellow is fine
- 720 ml chicken broth low sodium recommended if salt is a concern
- 2 cans Ro-tel diced tomatoes & green chilies
- 240 g black beans drained and rinsed
- 300 g corn drained
- 0.5 medium red bell pepper any color is fine
seasonings
- 15 ml chili powder
- 5 ml garlic powder
- 5 ml ground cumin
- 5 ml smoked paprika
creamy component
- 225 g cream cheese should be softened for easy melting
protein
- 300 g cooked/rotisserie chicken shredded
seasoning
- Salt & pepper to taste
toppings
- Toppings for serving (shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.)
Instructions
Cooking
- Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes until the onion is translucent.
- Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
- Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently (uncovered) for 5 minutes. While the soup cooks, prep your toppings.
- Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in, stirring until it's fully incorporated.
- Stir in the chicken and cook for another 5-7 minutes until it's warmed through.
- Season the soup with salt & pepper and serve with toppings as desired.
Notes
Toppings can significantly enhance texture and flavor. Personalize each bowl with your favorite garnishes.
Nutrition
Serving: 1g | Calories: 366kcal