Chicken Taco Soup
This chicken taco soup recipe has a flavorful Rotel tomato cream cheese broth, black beans, corn, and plenty of tender chicken. It's fast and easy to make in just 35 minutes!
Ingredients
- 1 tablespoonolive oil
- ½ mediumonion (chopped)
- 3 cupschicken broth
- 2cans ro-tel diced tomatoes & green chilies (with juices)
- 1can black beans (drained & rinsed)
- 1can corn (drained)
- ½red bell pepper (chopped)
- 1 tablespoonchili powder
- 1 teaspoongarlic powder
- 1 teaspoonground cumin
- 1 teaspoonsmoked paprika
- 8 ouncescream cheese (i used philly) (softened, see note)
- 2 cupscooked/rotisserie chicken (shredded)
- salt & pepper (to taste)
- toppings (optional): shredded mexican cheese blend, avocado, cilantro, tortilla strips, etc
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.