Easy Chicken Taco Soup
This easy chicken taco soup features a flavorful broth with tomatoes, black beans, corn, and tender chicken, ready in just 35 minutes!
Equipment
- soup pot
Ingredients
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 3 cups chicken broth
- 2 cans (10 ounce) Ro-tel diced tomatoes & green chilies with juices
- 1 can (14 ounce) black beans, drained & rinsed
- 1 can (12 ounce) corn, drained
- ½ 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 I used Philly
- 2 cups cooked/rotisserie chicken, shredded
- Salt & pepper to taste
- Toppings (optional) shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.
Instructions
- Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.
- 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 (you may have to stir it a fair bit until it's fully incorporated).
- Stir in the chicken and cook for another 5-7 minutes or so until it's warmed through.
- Season the soup with salt & pepper and serve with toppings as desired.
Notes
The cream cheese should be super soft so it melts into the soup easily. I recommend taking it out of the fridge prior to starting the recipe and microwaving it in 20-30 second intervals until it's very soft.
Nutrition
Serving: 1bowlCalories: 366kcalCarbohydrates: 27gProtein: 21gFat: 20gSaturated Fat: 9gCholesterol: 77mgSodium: 966mgPotassium: 780mgFiber: 7gSugar: 4gVitamin A: 1507IUVitamin C: 33mgCalcium: 112mgIron: 4mg
Tried this recipe?Let us know how it was!