Easy Chicken Taco Soup
This Easy Chicken Taco Soup is creamy, comforting, and bursting with bold, taco-inspired flavor. It’s quick to make, endlessly customizable, and perfect for cozy nights when you want something warm and nourishing without much fuss.
Equipment
- Large Soup Pot
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 0.5 medium onion chopped
- 3 cups chicken broth
- 2 cans Rotel diced tomatoes with green chilies 10 oz each, with juices
- 1 can black beans 14 oz, drained and rinsed
- 1 can corn 12 oz, drained
- 0.5 red bell pepper chopped
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 8 oz cream cheese softened and cubed
- 2 cups cooked or rotisserie chicken shredded
- salt and pepper to taste
Optional Toppings
- shredded cheese
- avocado sliced
- fresh cilantro
- tortilla strips
Instructions
- Heat olive oil in a large soup pot over medium-high. Add chopped onion and sauté for 5 minutes until softened.
- Add broth, Rotel, black beans, corn, bell pepper, chili powder, garlic powder, cumin, and smoked paprika. Stir to combine.
- Bring to a boil, then reduce to a simmer for 5 minutes to soften the vegetables and meld flavors.
- Add cubed, softened cream cheese and stir continuously until fully melted and the soup becomes creamy.
- Add shredded chicken. Simmer for 5–7 minutes until heated through. Season with salt and pepper to taste.
- Serve hot with your choice of toppings: cheese, avocado, cilantro, tortilla strips, or lime.
Notes
This soup is perfect for meal prep and freezes well. To make it spicier, use hot Rotel or add cayenne. Stir in the cream cheese gently for the best texture, and always taste before serving to balance the flavors.
Nutrition
Calories: 390kcalCarbohydrates: 18gProtein: 27gFat: 24gSaturated Fat: 10gCholesterol: 90mgSodium: 820mgPotassium: 550mgFiber: 5gSugar: 5gVitamin A: 1200IUVitamin C: 25mgCalcium: 120mgIron: 2.8mg
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