Creamy Chicken Taco Soup
User Reviews
5
2 reviews
Excellent
Creamy Chicken Taco Soup
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This Creamy Chicken Taco Soup is loaded with bites of juicy chicken, black beans, corn and more all in a creamy, cheesy broth.
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Ingredients
- 2 tablespoons avocado oil
- 2 pounds chicken thighs
- ½ cup yellow onion diced
- 3 cloves garlic minced
- 4 cups chicken broth unsalted
- 1 ounce can diced tomatoes
- 1 .5 ounce can diced green chiles
- 1 ounce can black beans
- 1 cup corn frozen, fresh or 1 (15 ounce can)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin ground
- 1 teaspoon salt
- 4 ounces cream cheese
- ½ cup cheddar cheese shredded, sharp
Toppings
- sour cream
- tortilla chips
- avocado
- cilantro fresh
Instructions
- Heat avocado oil in a large dutch oven over medium high heat.
- Add the chicken and sear for 3-4 minutes before turning to sear the other side. Remove the chicken and set aside.
- Add the onion and cook over medium high heat until softened and translucent. Add in the garlic and continue to cook an additional 30 seconds until fragrant.
- Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to loosen up any stuck bits.
- Add in the crushed tomatoes, green chiles, black beans, corn and spices. Stir to combine.
- Add the chicken back into the pot. Ensure that the chicken is completely submerged in the broth.
- Bring the soup to a simmer, cover and turn the heat to low. Allow to cook for 20 minutes or until chicken is cooked completely through (registering an internal temperature of 160 degrees F) and can be easily shredded.
- Remove the chicken and shred, then add back into the pot.
- Remove the soup from the heat and add in the cream cheese and shredded cheese. Stir while the cheeses melt into the broth.
- Serve warm topped with diced avocado, fresh cilantro, and sour cream. Serve with tortilla chips.
Equipments used:
Notes
- Storage: Store leftovers in a sealed container in the refrigerator for up to 5 days.
- Freeze: this soup can be frozen, if you leave out the cheese and sour cream. Make the soup up to that point, then allow to cool to room temperature. Pour into a freezer safe container and store in the freezer for up to 3 months. When ready to defrost, remove to the refrigerator overnight to thaw. Add the cream cheese and cheese after reheating.
- Reheating: Pour the soup into a medium size saucepan or dutch oven and heat on the stovetop over medium heat for about 10 minutes until warmed throughout.
- Slow Cooker and Instant pot instructions included in blog post.
Nutrition Information
Show Details
Calories
522kcal
(26%)
Carbohydrates
10g
(3%)
Protein
30g
(60%)
Fat
40g
(62%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
16g
(80%)
Trans Fat
0.1g
(5%)
Cholesterol
180mg
(60%)
Sodium
1214mg
(51%)
Potassium
473mg
(10%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
805IU
(16%)
Vitamin C
3mg
(3%)
Calcium
115mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 10g | 3% |
| Protein | 30g | 60% |
| Fat | 40g | 62% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 180mg | 60% |
| Sodium | 1214mg | 51% |
| Potassium | 473mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 805IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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