Chicken Taco Soup Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8 - 10 servings
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Calories
155 kcal
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Course
Main Course
Chicken Taco Soup Recipe
Description
This recipe starts by sautéing butter with chopped onion, red and green bell peppers, and garlic until softened. Black beans, diced tomatoes with chiles, corn, taco seasoning, and chicken broth are then added and simmered to blend flavors. Adding cream cheese and shredded chicken near the end enriches the soup with a slight creaminess and protein.
The resulting soup balances the savory seasonings and vegetables with the creamy texture from the cheese and tender chunks of chicken. It suits a warming meal and can be garnished with cheese, cilantro, tortilla strips, sour cream, or avocado.
The soup can be made in advance and stored refrigerated for up to four days or prepared in a slow cooker using raw or cooked chicken. For raw chicken, place breasts in broth during cooking and shred before serving, making this recipe adaptable and convenient for meal prep.
Ingredients
- 2 tablespoons butter
- 1 cup onion chopped
- 1 cup red bell pepper chopped
- 1 cup green bell pepper
- 2 cloves garlic minced
- 15 ounce black beans drained and rinsed, canned
- 10 ounce Rotel tomatoes with juices, canned
- 10 ounce chiles with juices, canned
- 1 cup corn or drained canned corn, frozen
- 2 taco seasoning original or chicken taco packet, packets
- 4 cups chicken broth
- 4 ounces cream cheese
- 2 cups chicken cooked shredded
- cheese cilantro, tortilla strips/chips, sour cream, avocado, optional, shredded, for garnish
Instructions
- Set a large 6-8 quart soup pot on the stovetop over medium heat. Add the butter. Once melted, add the chopped onion, red bell pepper, green bell pepper, and garlic. Sauté the vegetables for 3 to 4 minutes to soften.
- Add in the drained black beans, Rotel, frozen corn, taco seasoning packets, and broth. Stir and simmer for 10 minutes.
- Finally add in the cream cheese and shredded chicken. Stir until the cream cheese melts into the soup base making it slightly creamy.
- Serve warm with your favorite taco toppings.
Notes
- If no cooked chicken is available, simmer raw chicken breasts in broth until cooked, then shred and add back to the soup.
- For slow cooker preparation, sauté vegetables first, then combine all ingredients with chicken (raw or cooked) and cook on low or high as directed.
- This soup stores well refrigerated for up to 4 days, making it ideal for meal prepping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 10 servings
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 155kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 741mg | 31% |
| Potassium | 459mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1403IU | 28% |
| Vitamin C | 56mg | 62% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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