Description

Welcome to this delicious Chicken Taco Soup recipe that’s bursting with rich flavors! This dish is a perfect blend of Rotel tomato cream cheese broth, black beans, corn, and tender shredded chicken. With a prep time of only 35 minutes, it’s the ideal meal for a quick and hearty dinner. Whether you’re a fan of classic tacos or soups, this recipe combines the best of both worlds, giving you a creamy, spicy, and savory experience. Let’s dive into this easy-to-make soup that your family will love.

Ingredients

Scale

1 tablespoon olive oil
½ 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 and rinsed
1 (12-ounce) can corn, drained
½ red bell pepper, chopped
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
Salt and pepper to taste
Optional toppings: shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.

Substitution Tips:

Vegetarian Option: Swap the chicken for tofu or add extra beans.
Dairy-Free: Use a dairy-free cream cheese alternative.
Spicy Kick: Add some diced jalapeños or extra chili powder for more heat.

Instructions

Step 1: Sauté the Onions

In a large soup pot, heat the olive oil over medium-high heat. Add the chopped onions and sauté for about 5 minutes, until they’re softened and translucent.

Step 2: Add the Base Ingredients

To the pot, add the chicken broth, Ro-tel tomatoes, black beans, corn, bell pepper, chili powder, garlic powder, cumin, and smoked paprika. Stir well to combine.

Step 3: Bring the Soup to a Boil

Increase the heat to high, bringing the soup to a boil. Once it starts boiling, reduce the heat to low, and let it simmer uncovered for about 5 minutes, stirring occasionally.

Step 4: Incorporate the Cream Cheese

Cut the softened cream cheese into small chunks and add it to the soup. Stir continuously until the cream cheese is fully melted and incorporated, making the soup smooth and creamy.

Step 5: Add the Chicken

Finally, stir in the shredded chicken and cook for an additional 5-7 minutes until the chicken is heated through.

Step 6: Season and Serve

Season the soup with salt and pepper to taste. Serve hot with your favorite toppings like shredded cheese, avocado, and crispy tortilla strips.

Enjoy your Chicken Taco Soup with a side of Mexican Street Corn Coleslaw for the ultimate taco-inspired meal!

Notes

Use Rotisserie Chicken: This cuts down on your cooking time and adds a depth of flavor to the soup.
Blend the Soup: If you prefer a smoother texture, blend part of the soup with an immersion blender before adding the chicken.
Customize the Heat: Adjust the level of spice by adding more or less chili powder or using a milder version of the Ro-tel tomatoes.