Easy Chicken Taco Soup
Easy Chicken Taco Soup is a delicious and comforting meal, perfect for weeknight dinners. This simple recipe combines shredded chicken, crushed tomatoes, and spices for a rich flavor.
Equipment
- soup pot
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 0.5 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 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese, softened use Philly brand
- 2 cups cooked/rotisserie chicken, shredded
- Salt & pepper to taste
- Toppings (optional) shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.
Instructions
Cooking 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 for this recipe 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 then microwaving it in 20-30 second intervals until it’s very soft. If you have any concerns with salt, use low-salt broth. If you’re not using Rotel diced tomatoes, you can use regular ones, but I suggest adding a can or two of diced green chilies as well since it really makes a difference in the way the soup tastes. Serves 4-6 depending on portion size/what you top it with. See blog post for Instant Pot & Crockpot adaptation suggestions.
Nutrition
Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 2mg
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