Description
Chicken Taco Soup is a flavorful and hearty one-pot meal featuring tender shredded chicken, black beans, corn, diced tomatoes with green chilies, and a creamy twist of softened cream cheese. This comforting soup is seasoned with a blend of chili powder, garlic, cumin, and smoked paprika, perfect for a warming lunch or dinner. Topped with your favorite garnishes like shredded cheese, avocado, and cilantro, it’s an easy and delicious way to enjoy Mexican-inspired flavors.
Ingredients
Scale
Soup Base
- 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 and 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
Creaminess & Protein
- 8 ounces cream cheese (softened, preferably Philly)
- 2 cups cooked or rotisserie chicken, shredded
Seasoning & Toppings
- Salt and pepper, to taste
- Optional toppings: shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.
Instructions
- Sauté Aromatics: Heat olive oil in a soup pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes until they soften and become translucent, releasing their sweetness and forming the soup’s flavor base.
- Add Soup Ingredients: Stir in the chicken broth, Ro-tel diced tomatoes with green chilies (including juices), black beans, corn, chopped red bell pepper, chili powder, garlic powder, ground cumin, and smoked paprika. Mix everything well to combine the robust flavors.
- Bring to Simmer: Increase the heat to high and bring the soup to a boil. Once boiling, reduce heat to maintain a gentle simmer, uncovered, for 5 minutes. This allows the flavors to meld and the vegetables to soften slightly. Use this time to prepare your preferred toppings.
- Melt Cream Cheese: Cut the softened cream cheese into smaller pieces and add them to the simmering soup. Stir frequently to help the cream cheese fully incorporate and melt into the soup, giving it a rich and creamy texture.
- Add Chicken & Warm Through: Stir in the shredded cooked chicken, then cook the soup for an additional 5 to 7 minutes, allowing the chicken to warm through and absorb the spices.
- Season and Serve: Taste the soup and season with salt and pepper according to your preference. Ladle the soup into bowls and garnish with your favorite toppings such as shredded Mexican cheese blend, avocado, fresh cilantro, and crunchy tortilla strips.
Notes
- For convenience, use rotisserie chicken from the store to save cooking time.
- Softened cream cheese blends more easily creating a smooth and creamy texture in the soup.
- If you prefer a spicier soup, add additional diced green chilies or a pinch of cayenne pepper.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Serve the soup with warm tortilla chips or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican Inspired
Keywords: Chicken Taco Soup, Mexican soup, creamy chicken soup, one pot soup, rotisserie chicken soup, black bean soup, easy dinner recipe
