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Chicken Taco Soup

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Creamy, flavorful chicken taco soup featuring tender shredded chicken, black beans, corn, and a perfect blend of seasonings, all enriched with cream cheese.

 

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 (I used Philly) softened, see note
  • 2 cups cooked/rotisserie chicken shredded
  • Salt & pepper to taste
  • Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.

Instructions

  1. Sauté onion in olive oil over medium-high heat for 5 minutes until softened.
  2. Add chicken broth, Ro-tel tomatoes, black beans, corn, bell pepper, and all seasonings.
  3. Bring to a boil, then reduce to a simmer for 5 minutes uncovered.
  4. Add cream cheese in pieces, stirring until completely melted and incorporated.
  5. Stir in shredded chicken and cook 5-7 minutes until warmed through.
  6. Season with salt and pepper to taste.
  7. Serve hot with desired toppings.

Notes

Ensure cream cheese is softened for smooth incorporation. For best results, cut into smaller pieces before adding to the hot soup. Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: chicken taco soup, creamy taco soup, mexican soup, one-pot meal