Description
This chicken taco soup recipe has a flavorful Rotel tomato cream cheese broth, black beans, corn, and plenty of tender chicken. It’s fast and easy to make in just 35 minutes!
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
- Step 1: Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.
- Step 2: Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
- Step 3: 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.
- Step 4: 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).
- Step 5: Stir in the chicken and cook for another 5-7 minutes or so until it’s warmed through.
- Step 6: 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. Use low-salt broth if salt is a concern. If not using Rotel, use regular diced tomatoes and add a can of diced green chilies.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- 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