Chicken Taco Soup

Chicken Taco Soup

from saltandlavender.com
35 min
6 servings

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 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, see note)
  • 2 cups cooked/rotisserie chicken (shredded)
  • Salt & pepper (to taste)
  • Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.

Directions

  1. 1

    Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.

  2. 2

    Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.

  3. 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. 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. 5

    Stir in the chicken and cook for another 5-7 minutes or so until it's warmed through.

  6. 6

    Season the soup with salt & pepper and serve with toppings as desired.