Description
This creamy, flavorful Chicken Taco Soup combines Rotel tomatoes, cream cheese, black beans, corn, and tender chicken in a Tex-Mex-inspired broth. Ready in just 35 minutes, it’s a quick and comforting weeknight meal!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium sweet onion (Vidalia or yellow), chopped
- 1 red bell pepper (or any color), chopped
- 1 (10 oz) can Rotel diced tomatoes with green chilies (or 1 can diced tomatoes + 1 can green chilies)
- 4 cups chicken broth (low sodium if preferred)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 8 oz cream cheese, softened
- 2 cups cooked rotisserie chicken, shredded
- Salt & pepper, to taste
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Add Broth and Seasonings: Add the bell pepper, Rotel tomatoes, chicken broth, garlic powder, cumin, smoked paprika, and chili powder to the pot. Stir well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- Add Cream Cheese and Chicken: Add the softened cream cheese to the pot, stirring until it melts into the broth, creating a smooth, creamy texture. Then, add the shredded rotisserie chicken and cook for an additional 5 minutes, or until the chicken is heated through.
- Season and Serve: Season with salt and pepper to taste. Ladle the soup into bowls and add your favorite toppings.
Notes
Optional toppings include tortilla strips, sour cream, shredded cheese, lime wedges, cilantro, jalapeños, and avocado.
- Prep Time: 10 mins
- Cook Time: 25 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 70mg