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Chicken Taco Soup

Chicken Taco Soup
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Chicken Taco Soup is a hearty and comforting dish that brings the vibrant flavors of taco night into a delicious bowl of soup. In just 35 minutes, you can prepare this creamy, zesty concoction that features tender chicken, black beans, and a hint of spice from Ro-tel tomatoes. This recipe is perfect for busy weeknights or cozy family gatherings, and it’s easily customizable with your favorite toppings like avocado, cheese, or tortilla strips. Whether served as a main dish or paired with sides like cornbread or tortillas, Chicken Taco Soup is sure to satisfy everyone at the table.

Ingredients

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  • 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

  1. Heat olive oil in a soup pot over medium-high heat; sauté chopped onion for 5 minutes until translucent.
  2. Add chicken broth and all remaining ingredients except cream cheese and chicken; stir well.
  3. Bring to a boil; reduce heat and simmer uncovered for 5 minutes.
  4. Add cream cheese in pieces and stir until melted.
  5. Stir in shredded chicken; cook for an additional 5-7 minutes until heated through.
  6. Season with salt and pepper to taste; serve hot with desired toppings.

Nutrition

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