Description
Enjoy a quick and delicious Chicken Taco Soup filled with flavorful ingredients. Try this easy recipe today for a hearty meal!
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
- Optional toppings: shredded Mexican cheese blend, avocado, cilantro, tortilla strips
Instructions
- In a large soup pot, heat olive oil over medium-high heat and sauté chopped onion for about 5 minutes until translucent.
- Add chicken broth, Rotel diced tomatoes (with juices), black beans, corn, and red bell pepper to the pot. Stir well.
- Bring the mixture to a boil over high heat, then reduce to simmer uncovered for about 5 minutes while preparing toppings.
- Cut softened cream cheese into pieces and stir into the soup until melted and creamy.
- Add shredded chicken and cook for an additional 5-7 minutes until heated through.
- Season with salt and pepper to taste. Serve hot with desired toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg