Description
Experience the comforting warmth of this Chicken Taco Soup, a delightful one-pot dish that combines tender chicken, black beans, and sweet corn in a creamy tomato broth. Ready in just 35 minutes, this recipe is perfect for busy weeknights or cozy family dinners. With its rich flavors from Rotel tomatoes and spices, every spoonful offers a satisfying blend of nutrition and taste. Customize it with your favorite toppings such as avocado or crispy tortilla strips to elevate the experience. This easy-to-make soup is sure to become a staple in your home!
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 (softened)
- 2 cups cooked/rotisserie chicken (shredded)
- Salt & pepper (to taste)
- Optional toppings: Shredded Mexican cheese blend, Avocado, Cilantro, Tortilla strips
Instructions
- Heat olive oil in a large soup pot over medium-high heat and sauté the chopped onion until translucent (about 5 minutes).
- Add chicken broth, Rotel tomatoes, black beans, corn, and red bell pepper to the pot. Bring to a boil.
- Reduce heat to simmer for 5 minutes while prepping toppings.
- Stir in softened cream cheese until fully combined.
- Add shredded chicken and cook for an additional 5-7 minutes until warmed through.
- Season with salt and pepper to taste before serving hot with desired toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 760mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 23g
- Cholesterol: 60mg
Keywords: For extra spice, incorporate jalapeños or increase the chili powder. Substitute cream cheese with Greek yogurt for a lighter option. Store leftovers in an airtight container for up to 3–4 days or freeze for longer storage.