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Chicken Taco Soup

Chicken Taco Soup
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Experience the warmth and comfort of this Chicken Taco Soup, a delightful blend of tender chicken, savory spices, and a creamy Rotel tomato broth. In just 35 minutes, you can create a hearty dish that’s perfect for busy weeknights or cozy gatherings with friends and family. Loaded with nutritious ingredients like black beans and sweet corn, this soup is both satisfying and flavorful. Customize it with your favorite toppings—avocado, cilantro, or crispy tortilla strips—for a delightful twist that will impress everyone at the table. Enjoy the rich aroma and taste that make this soup a go-to recipe in your kitchen!

Ingredients

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  • 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

  1. Heat olive oil in a large soup pot over medium-high heat. Sauté chopped onion until translucent (about 5 minutes).
  2. Add chicken broth, diced tomatoes (with juices), black beans, corn, red bell pepper, chili powder, garlic powder, cumin, and smoked paprika to the pot; stir well.
  3. Bring the mixture to a boil; reduce heat and let simmer uncovered for 5 minutes.
  4. Stir in cream cheese until melted and fully combined.
  5. Add shredded chicken and cook for an additional 5-7 minutes until warmed through.
  6. Season with salt and pepper to taste before serving hot with desired toppings.

Nutrition

Find it online: https://epichistorian.com/chicken-taco-soup/