Chicken Taco Soup
User Reviews
5
Chicken Taco Soup
Description
Chicken Taco Soup features a blend of chicken broth, Rotel diced tomatoes with green chilies, black beans, and corn, along with red bell pepper, onions, and a seasoning mix of chili powder, garlic powder, cumin, and smoked paprika. After sautéing onions in olive oil, these ingredients simmer together before softened cream cheese is incorporated, providing a creamy body to the soup. Shredded cooked chicken is added last to warm through. The soup carries moderate spice notes balanced by the cream cheese, resulting in a creamy, slightly smoky flavor with tender vegetables and beans throughout.
The soup is well suited for serving with traditional taco accompaniments such as shredded cheese, avocado, fresh cilantro, and crispy tortilla strips, which contribute texture and fresh flavor contrasts. Its comforting consistency makes it practical for casual dinners and family gatherings.
For ease, cream cheese should be very soft before adding to ensure it melds smoothly into the soup. Using low-salt broth is advised if dietary sodium is a concern. If Rotel brand tomatoes are unavailable, adding canned diced green chilies helps replicate the characteristic flavor and heat level. The recipe yields 4 to 6 servings, depending on portion size and toppings chosen.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 3 cups chicken broth
- 2 (10 ounce) diced tomato with juices, Ro-tel brand, canned
- 2 (10 ounce) green chili with juices, Ro-tel brand, canned
- 1 (14 ounce) black beans drained & rinsed, canned
- 1 (12 ounce) corn drained, canned
- 1/2 red bell pepper chopped
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 8 ounces cream cheese softened, see note, I used Philly
- 2 cups chicken shredded, cooked or rotisserie
- salt to taste
- black pepper to taste
- shredded cheese toppings, optional, Mexican cheese blend
- avocado
- cilantro
- tortilla strip
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
- Soften cream cheese before adding by microwaving it in short intervals to ensure it melts smoothly into the soup.
- Opt for low-salt chicken broth if you need to control sodium levels.
- If not using Rotel diced tomatoes, supplement regular diced tomatoes with canned green chilies for authentic flavor.
- The recipe serves 4 to 6 people depending on portion size and toppings.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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