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–+ servings
Chicken Taco Soup

Creamy Chicken Taco Soup That's a Cozy Weeknight Winner

This Chicken Taco Soup is a creamy, flavorful dish that warms the soul and is ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 cups
Course: Soups
Cuisine: Tex-Mex
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive Oil Can substitute with vegetable oil.
  • 1/2 medium Onion, chopped Use shallots for a milder taste.
  • 3 cups Chicken Broth Opt for low-sodium broth.
  • 2 cans of 10 oz Rotel Diced Tomatoes with Green Chilies Regular diced tomatoes + green chilies can be used.
  • 1 can of 14 oz Black Beans, drained & rinsed Use pinto beans for a different texture.
  • 1 can of 12 oz Corn, drained Frozen corn can be used.
  • 1/2 Red Bell Pepper, chopped Any bell pepper variety can be swapped.
For the Spices
  • 1 tablespoon Chili Powder Use taco seasoning for a pre-mixed option.
  • 1 teaspoon Garlic Powder Fresh garlic can be used.
  • 1 teaspoon Ground Cumin Skip if unavailable.
  • 1 teaspoon Smoked Paprika Regular paprika can work.
For Creaminess
  • 8 oz Cream Cheese, softened Neufchâtel cheese can be a lighter option.
For the Protein
  • 2 cups Cooked/Rotisserie Chicken, shredded Substitute with turkey or omit for vegetarian.
For Seasoning
  • Salt & Pepper To taste.

Equipment

  • Large Pot
  • stove

Method
 

Step-by-Step Instructions
  1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
  2. Pour in 3 cups of chicken broth along with two cans of Rotel diced tomatoes and green chilies. Add the drained black beans, drained corn, and chopped red bell pepper. Stir all ingredients together and bring to a gentle boil.
  3. Once boiling, reduce the heat to low and let the soup simmer uncovered for around 5 minutes.
  4. Cut 8 ounces of softened cream cheese into small cubes and gently add it to the simmering soup. Stir continuously until the cream cheese melts and blends.
  5. Stir in 2 cups of shredded cooked or rotisserie chicken and cook for an additional 5 to 7 minutes on low heat.
  6. Taste and adjust seasoning with salt and pepper according to your preference.

Nutrition

Serving: 1cupCalories: 360kcalCarbohydrates: 36gProtein: 23gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

Ensure cream cheese is very soft for easy incorporation; adjust salt levels when using salty broth or tomatoes.

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