Description
Indulge in a warm and comforting bowl of Chicken Taco Soup, a delightful fusion of zesty flavors that’s sure to satisfy your cravings. This creamy concoction features tender chicken simmered in a rich broth made with Rotel tomatoes, black beans, and corn, making it perfect for family dinners or cozy gatherings. In just 35 minutes, you can create this hearty dish that is not only delicious but also incredibly easy to customize with your favorite toppings. Enjoy the vibrant taste while knowing it’s packed with nutritious ingredients!
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
- In a large soup pot, heat olive oil over medium-high heat and sauté the chopped onion until translucent (about 5 minutes).
- Add chicken broth, Rotel tomatoes (with juices), black beans, corn, and red bell pepper to the pot; stir well to combine.
- Bring the mixture to a boil over high heat, then reduce to a simmer for about 5 minutes.
- Cut cream cheese into smaller pieces and stir into the soup until fully melted.
- Add in shredded cooked chicken and continue cooking for an additional 5-7 minutes until heated through.
- Season with salt and pepper to taste, ladle into bowls, and serve with desired toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 60mg