Easy Chicken Taco Soup
This warm and hearty Easy Chicken Taco Soup is quick to make and customizable with various vegetables, perfect for chilly evenings and family dinners.
Ingredients
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 3 cups chicken broth
- 2 cans 10 ounce cans Ro-tel diced tomatoes & green chilies
- 1 can 14 ounce black beans, drained & rinsed
- 1 can 12 ounce corn, drained
- 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
Toppings (optional)
- shredded Mexican cheese blend, avocado, cilantro, tortilla strips
Instructions
Preparation
- Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.
Cooking
- Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper. Increase the heat to high and bring the soup to a boil.
- Turn down the heat to simmer gently (uncovered) for 5 minutes.
- While the soup cooks, prep your toppings.
- Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in, stirring until fully incorporated.
- Stir in the cooked chicken and cook for another 5-7 minutes until warmed through.
- Season the soup with salt & pepper and serve with desired toppings.
Notes
- Use rotisserie chicken to save time.
- Customize with whatever veggies you have on hand.
- Let the soup simmer to meld the flavors together.
Nutrition
Calories: 320kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 5gSodium: 800mgFiber: 8gSugar: 3g
Tried this recipe?Let us know how it was!