Print

Chicken Taco Soup

Chicken Taco Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Chicken Taco Soup is a comforting and flavorful dish that brings together tender chicken, hearty beans, and a creamy tomato broth in just 35 minutes. Perfect for busy weeknights or cozy family dinners, the delightful blend of spices and customizable toppings makes each bowl a unique experience. Whether you prefer it spicy or mild, this one-pot wonder is satisfying and nutritious, packed with protein and fiber to keep you energized throughout your day. Serve it with crunchy tortilla strips or creamy avocado for a delicious twist on your favorite Tex-Mex flavors.

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

  1. Heat olive oil in a large soup pot over medium-high heat. Sauté chopped onion for about 5 minutes until soft.
  2. Add chicken broth, Rotel tomatoes, black beans, corn, and red bell pepper. Bring to a boil.
  3. Reduce heat to a gentle simmer for 5 minutes while preparing desired toppings.
  4. Cut cream cheese into small pieces; stir into the soup until melted and well incorporated.
  5. Add shredded chicken; cook for an additional 5-7 minutes.
  6. Season with salt and pepper to taste before serving hot with toppings.

Nutrition

Find it online: https://goldenrecipetime.com/chicken-taco-soup/