Description
Comforting chicken taco soup brings Mexican-inspired flavors to your dinner table with minimal effort. Hearty ingredients blend seamlessly, creating a satisfying meal you’ll crave on chilly evenings.
Ingredients
Scale
Protein:
- 2 cups cooked/rotisserie chicken, shredded
- 8 ounces cream cheese, softened
Vegetables and Beans:
- 1/2 medium onion, chopped
- 1/2 red bell pepper, chopped
- 1 (14 ounce) can black beans, drained & rinsed
- 1 (12 ounce) can corn, drained
- 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies with juices
Spices and Liquids:
- 1 tablespoon olive oil
- 3 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt & pepper to taste
Optional Toppings:
- Shredded Mexican cheese blend
- Avocado
- Cilantro
- Tortilla strips
Instructions
- Warm olive oil in a large pot over medium heat, sautéing diced onions until translucent and fragrant.
- Incorporate chicken broth, Ro-tel tomatoes, black beans, corn, and chopped red bell pepper into the pot. Sprinkle in chili powder, garlic powder, cumin, and smoked paprika, stirring to distribute spices evenly.
- Allow the mixture to gently simmer, then introduce softened cream cheese, whisking continuously until completely melted and integrated into the soup.
- Fold in shredded chicken and continue cooking for 5-7 minutes, ensuring the chicken is thoroughly heated and flavors meld together. Adjust seasoning with salt and pepper according to preference.
- Ladle the piping hot soup into serving bowls and garnish with an array of toppings such as shredded cheese, diced avocado, fresh cilantro, or crispy tortilla strips for added texture and flavor.
Notes
- Adjust heat levels by using mild or spicy Ro-tel tomatoes to customize the soup’s intensity for different taste preferences.
- Swap cream cheese with Greek yogurt or sour cream for a lighter, tangier version that reduces overall fat content.
- Easily make this recipe gluten-free by ensuring all canned ingredients are certified gluten-free and using corn tortilla strips instead of wheat-based options.
- Prep shredded chicken ahead of time by using rotisserie chicken or batch-cooking chicken breasts on the weekend to streamline weeknight meal preparation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 237 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 55 mg