Description
Chicken Taco Soup is a vibrant and hearty dish that marries the comforting warmth of a traditional soup with the bold flavors of a classic taco. This recipe is perfect for those seeking a delicious, filling meal that’s both easy to prepare and versatile enough to suit a variety of dietary preferences.
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 (I used Philly), softened
- 2 cups cooked/rotisserie chicken, shredded
- Salt & pepper, to taste
- Optional toppings: shredded Mexican cheese blend, avocado, cilantro, tortilla strips
Instructions
- In a soup pot, heat olive oil over medium-high heat. Add onion and sauté for 5 minutes.
- Add chicken broth, diced tomatoes & green chilies, black beans, corn, red bell pepper, chili powder, garlic powder, cumin, and smoked paprika. Bring to a boil, then simmer gently (uncovered) for 5 minutes.
- Cut cream cheese into smaller pieces and add to the soup, stirring until fully incorporated.
- Stir in shredded chicken and cook for another 5-7 minutes, or until warmed through.
- Season with salt & pepper. Serve with optional toppings as desired.
Notes
- Vegetarian Option: Substitute chicken broth with vegetable broth and omit the chicken. Consider adding extra beans or quinoa for protein.
- Freezing: Cool the soup completely before transferring to airtight containers. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.
- Spice Level: Adjust the amount of chili powder and Ro-tel tomatoes to suit your spice preference. For extra heat, add diced jalapeños or a dash of cayenne pepper.
- Creaminess: For a creamier texture, add more cream cheese or a splash of heavy cream. For a dairy-free version, omit the cream cheese or use a dairy-free alternative.
- Serving Suggestion: This soup pairs wonderfully with a side of cornbread or a crisp green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Cuisine: American
Nutrition
- Calories: 350 kcal