Chicken Taco Soup
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5.0
927 reviews
Excellent
Chicken Taco Soup
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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!
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Ingredients
- 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 (I used Philly) softened, see note
- 2 cups cooked/rotisserie chicken shredded
- salt & pepper to taste
- Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.
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Instructions
- Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.
- Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
- 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.
- 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).
- Stir in the chicken and cook for another 5-7 minutes or so until it's warmed through.
- 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. I recommend taking it out of the fridge prior to starting the recipe and then microwaving it in 20-30 second intervals until it's very soft.
- The cream cheese for this recipe should be super soft so it melts into the soup easily. I recommend taking it out of the fridge prior to starting the recipe and then microwaving it in 20-30 second intervals until it's very soft.
- If you have any concerns with salt, use low-salt broth.
- If you're not using Rotel diced tomatoes, you can use regular ones, but I suggest adding a can or two of diced green chilies as well (the 4 oz. size ones) since it really makes a difference in the way the soup tastes.
- Serves 4-6 depending on portion size/what you top it with.
- See blog post for Instant Pot & Crockpot adaptation suggestions.
Nutrition Information
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Calories
366kcal
(18%)
Carbohydrates
27g
(9%)
Protein
21g
(42%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Cholesterol
77mg
(26%)
Sodium
966mg
(40%)
Potassium
780mg
(22%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
1507IU
(30%)
Vitamin C
33mg
(37%)
Calcium
112mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 27g | 9% |
| Protein | 21g | 42% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 77mg | 26% |
| Sodium | 966mg | 40% |
| Potassium | 780mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 1507IU | 30% |
| Vitamin C | 33mg | 37% |
| Calcium | 112mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
927 reviews
Excellent
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