Chicken Taco Soup
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion
chopped
- 3 cups chicken broth
- 2 cans Ro-tel diced tomatoes & green chilies
10 ounce
- 1 can black beans
14 ounce
- 1 can corn
12 ounce
- 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
- 2 cups cooked/rotisserie chicken
shredded
- to tasteSalt & pepper
- Toppings: shredded Mexican cheese blend
avocado, cilantro, tortilla strips, etc., optional
Directions
- 1
Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.
- 2
Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
- 3
Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently (uncovered) for 5 minutes. While the soup cooks, prep your toppings.
- 4
Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully incorporated).
- 5
Stir in the chicken and cook for another 5-7 minutes or so until it's warmed through.
- 6
Season the soup with salt & pepper and serve with toppings as desired.
Chicken Taco Soup
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About this Recipe
Craving a warm, hearty bowl of comfort that’s packed with flavor but doesn't demand hours in the kitchen? This Chicken Taco Soup delivers, bringing you a creamy, savory experience that tastes like it took all day but is ready in just 35 minutes.
Why This Recipe Works
The magic truly lies in the Rotel tomato cream cheese broth, which creates an unbelievably rich and creamy base with just the right amount of tang and a hint of spice. Combined with tender cooked chicken, hearty black beans, and sweet corn, it's a symphony of textures and tastes. This recipe leverages already cooked or rotisserie chicken, making it incredibly fast and easy to get a satisfying meal on the table, even on the busiest weeknights.
What to Expect
Prepare for a bowl of pure delight. You'll find a thick, velvety soup brimming with vibrant black beans, sweet corn kernels, and crisp pieces of red bell pepper, all swimming in that irresistible creamy, slightly tangy broth. The generous amount of shredded chicken adds a satisfying protein punch, making this a complete and comforting meal that's surprisingly simple to whip up.
Every spoonful offers a harmonious blend of savory, slightly spicy, and creamy notes. The textures are just as appealing, with the tender chicken complementing the firm beans and juicy corn, all enveloped in the smooth, flavorful broth.
Customization & Variations
Feel free to get creative with your additions! Swap black beans for pinto beans if you prefer, or trade the red bell pepper for green or yellow for a different flavor profile. For a vegetarian version, you could omit the chicken and add extra beans and corn, or even introduce diced zucchini or roasted sweet potato chunks. If you enjoy a bit more heat, seek out 'hot' Rotel diced tomatoes, or reduce it for a milder soup.
Serving & Context
This hearty soup is perfect for a cozy weeknight dinner, a casual family meal, or feeding a crowd on game day. Serve it with a generous sprinkle of shredded Mexican cheese blend, fresh avocado slices, chopped cilantro, or crunchy tortilla strips to complete the authentic taco experience.