Description
A creamy and flavorful chicken taco soup loaded with vegetables and spices, perfect for a cozy meal.
Ingredients
1 tablespoon olive oil
1/2 medium onion, chopped
3 cups chicken broth
2 (10 ounce) cans Ro-tel diced tomatoes and green chilies with juices
1 (14 ounce) can black beans, drained and 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 or rotisserie chicken, shredded
Salt and pepper to taste
Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, tortilla strips
Instructions
Heat the olive oil in a soup pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes.
Add all remaining ingredients except cream cheese, chicken, salt, and pepper. Bring to a boil over high heat.
Reduce heat and simmer uncovered for 5 minutes.
Cut cream cheese into smaller pieces and stir into soup, fully melting the cheese.
Add shredded chicken and cook for 5 to 7 minutes until heated through.
Season with salt and pepper to taste. Serve hot with desired toppings.
Notes
Using softened cream cheese helps it melt smoothly into the soup. Rotisserie chicken can be used for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering, Sautéing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 780
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 7
- Carbohydrates: 20
- Fiber: 6
- Protein: 28
- Cholesterol: 70