Description
Enjoy this easy Chicken Taco Soup filled with flavor! Ready in just 35 minutes—try this delicious recipe today!
Ingredients
Scale
- 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.
Instructions
- Add the oil and onion to a soup pot. Sauté over medium-high heat for about 5 minutes until the onion becomes translucent.
- Add all remaining soup ingredients to the pot except for the cream cheese, shredded chicken, salt, and pepper.
- Increase the heat to high. Bring the soup to a boil. Once boiling, reduce heat to let it simmer gently uncovered for about 5 minutes. Use this time to prepare your desired toppings.
- Cut the cream cheese into smaller pieces. Add it to the pot and let it melt into the soup. Stir well until fully incorporated.
- Stir in the shredded chicken. Cook for another 5-7 minutes until everything is warmed through.
- Season with salt and pepper according to your taste. Serve hot with your favorite toppings!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 278
- Sugar: 4g
- Sodium: 719mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 74mg
Keywords: For added convenience, use shredded rotisserie chicken. Adjust spice levels by using mild or hot Rotel tomatoes. Feel free to add more vegetables like zucchini or spinach for extra nutrition.