Description
Looking for a quick and delicious meal idea? Try Easy Chicken Taco Soup for a hearty and satisfying dinner tonight. Discover how to make this flavorful recipe in no time!
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, see note)
- 2 cups cooked/rotisserie chicken (shredded)
- Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.
Instructions
- Step 1: Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.
- Step 2: Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
- Step 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.
- Step 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).
- Step 5: Stir in the chicken and cook for another 5-7 minutes or so until it’s warmed through.
- Step 6: Season the soup with salt & pepper and serve with toppings as desired.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg