Description
This chicken taco soup recipe features a flavorful tomato cream cheese broth, black beans, corn, and tender shredded chicken. It is a fast, easy, and satisfying meal that comes together in just 35 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 3 cups chicken broth
- 2 (10 ounce) cans 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 chicken, shredded
- Salt & pepper to taste
- Optional toppings: shredded cheese blend, avocado, cilantro, tortilla strips
Instructions
- Step: Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.
- Step: Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
- Step: Increase the heat to high and bring the soup to a boil. Turn down the heat so it is simmering gently (uncovered) for 5 minutes.
- Step: Cut the cream cheese into smaller pieces and add it to the soup. Stir until fully incorporated and melted.
- Step: Stir in the chicken and cook for another 5-7 minutes until heated through.
- Step: Season the soup with salt & pepper and serve with desired toppings.
Notes
Ensure the cream cheese is very soft before adding it to the pot to ensure a smooth consistency. If you prefer a lower salt content, use low-sodium chicken broth. If you cannot find diced tomatoes with green chilies, standard diced tomatoes with an added small can of green chilies will work.
- Prep Time: PT5M
- Cook Time: PT30M
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 366 kcal
- Sugar: 4 g
- Sodium: 966 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 21 g
- Cholesterol: 77 mg