Easy Chicken Taco Soup
This easy chicken taco soup features a flavorful Rotel tomato cream cheese broth, black beans, corn, and tender chicken - ready in just 35 minutes!
Equipment
- Soup pot
Ingredients
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 3 cups chicken broth
- 2 cans (10 ounce) Ro-tel diced tomatoes & green chilies with juices
- 1 can (14 ounce) black beans, drained & rinsed
- 1 can (12 ounce) corn, drained
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese, softened I used Philly
- 2 cups cooked/rotisserie chicken, shredded
- Salt & pepper to taste
- Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.
Instructions
- Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.
- Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
- 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.
- 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).
- Stir in the chicken and cook for another 5-7 minutes or so until it's warmed through.
- Season the soup with salt & pepper and serve with toppings as desired.
Notes
The cream cheese should be super soft to melt easily. Take it out of the fridge beforehand and microwave in short intervals until very soft. Use low-salt broth if concerned with sodium. You can substitute Rotel tomatoes with regular ones but consider adding diced green chilies for better flavor.
Nutrition
Serving: 1servingCalories: 366kcalCarbohydrates: 27gProtein: 21gFat: 20gSaturated Fat: 9gCholesterol: 77mgSodium: 966mgPotassium: 780mgFiber: 7gSugar: 4gVitamin A: 1507IUVitamin C: 33mgCalcium: 112mgIron: 4mg
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