This Easy Chicken Taco Soup is a flavorful, comforting dish that’s perfect for a quick weeknight meal. With tender chicken, creamy broth, and plenty of spice, it’s a satisfying option for any occasion.
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
- Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.
Directions:
1. Sauté the Onion:
Add the olive oil and chopped onion to a soup pot and sauté over medium-high heat for about 5 minutes, or until the onion is softened and translucent.
2. Add Remaining Ingredients:
Add the chicken broth, Ro-tel diced tomatoes & green chilies (with juices), black beans, corn, chopped red bell pepper, chili powder, garlic powder, ground cumin, and smoked paprika to the pot. Stir well to combine.
3. Bring to a Boil:
Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let it simmer gently, uncovered, for about 5 minutes.
4. Add the Cream Cheese:
Cut the softened cream cheese into smaller pieces and add them to the soup. Stir continuously until the cream cheese is fully melted and incorporated into the soup, creating a creamy texture.
5. Add the Chicken:
Stir in the shredded chicken and let it cook for an additional 5-7 minutes, or until the chicken is heated through.
6. Season and Serve:
Season the soup with salt and pepper to taste. Serve hot with your favorite toppings, such as shredded Mexican cheese blend, avocado slices, cilantro, and tortilla strips.
Serving:
- Prep Time: 5 minutes
- Cooking Time: 30 minutes
- Total Time: 35 minutes
- Servings: 6
Variations:
- Vegetarian Option: Omit the chicken and use vegetable broth instead of chicken broth. Add more beans or veggies like zucchini for added substance.
- Spicy Kick: Add a diced jalapeño along with the onion for extra heat, or increase the amount of chili powder.
- Lower Fat: Use reduced-fat cream cheese and skip the optional cheese topping to reduce the calorie count.
Storage:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove or in the microwave until warmed through.
- Freezing: This soup can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
FAQs:
Q: Can I use a different type of cheese?
A: Yes, you can substitute the cream cheese with a low-fat version or use sour cream for a tangier flavor.
Q: What can I serve with this soup?
A: This soup pairs well with cornbread, tortilla chips, or a simple side salad.
Q: Can I make this soup in a slow cooker?
A: Yes, you can add all the ingredients (except the cream cheese and toppings) to a slow cooker and cook on low for 4-6 hours. Stir in the cream cheese in the last 30 minutes of cooking.
Conclusion:
This Easy Chicken Taco Soup is a simple, yet hearty meal that’s perfect for busy nights or when you’re craving something warm and flavorful. With minimal prep and a short cooking time, it’s an ideal recipe for any home cook!
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Easy Chicken Taco Soup
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Description
This Easy Chicken Taco Soup is a flavorful, comforting dish that’s perfect for a quick weeknight meal. With tender chicken, creamy broth, and plenty of spice, it’s a satisfying option for any occasion.
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
Toppings (optional):
- Shredded Mexican cheese blend
- Avocado
- Cilantro
- Tortilla strips
Instructions
- Sauté the Onion:
Add the olive oil and chopped onion to a soup pot and sauté over medium-high heat for about 5 minutes, or until the onion is softened and translucent. - Add Remaining Ingredients:
Add the chicken broth, Ro-tel diced tomatoes & green chilies (with juices), black beans, corn, chopped red bell pepper, chili powder, garlic powder, ground cumin, and smoked paprika to the pot. Stir well to combine. - Bring to a Boil:
Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let it simmer gently, uncovered, for about 5 minutes. - Add the Cream Cheese:
Cut the softened cream cheese into smaller pieces and add them to the soup. Stir continuously until the cream cheese is fully melted and incorporated into the soup, creating a creamy texture. - Add the Chicken:
Stir in the shredded chicken and let it cook for an additional 5-7 minutes, or until the chicken is heated through. - Season and Serve:
Season the soup with salt and pepper to taste. Serve hot with your favorite toppings, such as shredded Mexican cheese blend, avocado slices, cilantro, and tortilla strips.
Notes
- For a spicier soup, add a diced jalapeño or a pinch of cayenne pepper when sautéing the onion.
- If you prefer a thicker soup, you can add more cream cheese or use less chicken broth.
- This soup can be made ahead and reheated; the flavors will deepen as it sits.
Nutrition
- Serving Size: 1 Serving
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Chicken taco soup, Creamy taco soup, Easy chicken soup, Mexican soup