Description
This Easy Chicken Taco Soup is a flavorful, comforting dish that’s perfect for a quick weeknight meal. With tender chicken, creamy broth, and plenty of spice, it’s a satisfying option for any occasion.
Ingredients
Units
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
Instructions
- Sauté the Onion:
Add the olive oil and chopped onion to a soup pot and sauté over medium-high heat for about 5 minutes, or until the onion is softened and translucent. - Add Remaining Ingredients:
Add the chicken broth, Ro-tel diced tomatoes & green chilies (with juices), black beans, corn, chopped red bell pepper, chili powder, garlic powder, ground cumin, and smoked paprika to the pot. Stir well to combine. - Bring to a Boil:
Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let it simmer gently, uncovered, for about 5 minutes. - Add the Cream Cheese:
Cut the softened cream cheese into smaller pieces and add them to the soup. Stir continuously until the cream cheese is fully melted and incorporated into the soup, creating a creamy texture. - Add the Chicken:
Stir in the shredded chicken and let it cook for an additional 5-7 minutes, or until the chicken is heated through. - Season and Serve:
Season the soup with salt and pepper to taste. Serve hot with your favorite toppings, such as shredded Mexican cheese blend, avocado slices, cilantro, and tortilla strips.
Notes
- For a spicier soup, add a diced jalapeño or a pinch of cayenne pepper when sautéing the onion.
- If you prefer a thicker soup, you can add more cream cheese or use less chicken broth.
- This soup can be made ahead and reheated; the flavors will deepen as it sits.
Nutrition
- Serving Size: 1 Serving
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg