Description
This Chicken Taco Soup is a hearty and flavorful dish combining tender shredded chicken, black beans, corn, and diced tomatoes with green chilies, all simmered in a spiced broth. Cream cheese adds a rich, creamy texture, making it a comforting meal perfect for any day of the week. Top it with shredded Mexican cheese, avocado, cilantro, or crunchy tortilla strips for an authentic taco-inspired experience.
Ingredients
Scale
Soup Base
- 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
Dairy & Meat
- 8 ounces cream cheese, softened
- 2 cups cooked/rotisserie chicken, shredded
Seasoning
- Salt & pepper, to taste
Toppings (Optional)
- Shredded Mexican cheese blend
- Avocado
- Cilantro
- Tortilla strips
Instructions
- Sauté Aromatics: Heat olive oil in a soup pot over medium-high heat. Add chopped onion and sauté for about 5 minutes until softened and fragrant.
- Add Soup Ingredients: To the pot, add chicken broth, diced tomatoes with green chilies, black beans, corn, chopped red bell pepper, chili powder, garlic powder, ground cumin, and smoked paprika. Stir to combine all ingredients.
- Simmer Soup: Bring the soup to a boil over high heat, then reduce to a gentle simmer uncovered. Cook for 5 minutes to meld the flavors while preparing your desired toppings.
- Melt Cream Cheese: Cut the softened cream cheese into smaller pieces and add it to the simmering soup. Stir continuously until the cream cheese is fully melted and incorporated, creating a creamy texture.
- Add Chicken: Stir in shredded cooked chicken and let the soup cook for another 5 to 7 minutes, allowing the chicken to warm through completely.
- Season and Serve: Taste the soup and season with salt and pepper as desired. Serve hot with optional toppings such as shredded Mexican cheese blend, avocado slices, fresh cilantro, and crunchy tortilla strips.
Notes
- For best results, use rotisserie chicken for convenient, flavorful shredded chicken.
- If you prefer a thinner soup, add more chicken broth or water to reach desired consistency.
- Cream cheese adds richness but can be substituted with sour cream or heavy cream for a different texture.
- This soup can be stored in the refrigerator for up to 3 days and reheats well.
- For extra heat, add a diced jalapeño or more chili powder.
