Description
Creamy Chicken Taco Soup is the ultimate comfort food that brings together the rich flavors of Tex-Mex cuisine in a warm, hearty bowl. This soup combines the savory goodness of shredded rotisserie chicken, the mild heat of Ro-tel tomatoes and green chilies, and the creaminess of melted cream cheese, creating a dish that’s both satisfying and easy to prepare.
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 (I used Philly), 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 olive oil and chopped onion to a soup pot and sauté over medium-high heat for 5 minutes until the onion is softened.
Add the chicken broth, Ro-tel diced tomatoes & green chilies, black beans, corn, red bell pepper, chili powder, garlic powder, ground cumin, and smoked paprika to the pot. Stir well to combine.
Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to a gentle simmer (uncovered) and cook for 5 minutes. While the soup is simmering, prepare your toppings.
Cut the softened cream cheese into smaller pieces and add it to the soup. Stir continuously until the cream cheese is fully melted and incorporated.
Stir in the shredded chicken and cook for an additional 5-7 minutes, or until the chicken is heated through.
Season the soup with salt and pepper to taste. Serve hot with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320