Chicken Taco Soup
A creamy, guilt-free soup featuring tender chicken, zesty tomatoes, hearty beans, and sweet corn in a savory broth—perfect for weeknight dinners!
Ingredients
Main Ingredients
- 1 tablespoon olive oil Adds richness and helps sauté veggies.
- 1/2 medium onion, chopped Provides a sweet and savory base flavor.
- 3 cups chicken broth The heart of the soup, keeps it hearty and flavorful.
- 2 cans (10 ounces each) Rotel diced tomatoes and green chilies with juices Brings tangy heat.
- 1 can (14 ounces) black beans, drained and rinsed Adds fiber and protein.
- 1 can (12 ounces) corn, drained Sweetness and texture boost.
- 1 tablespoon chili powder For that warm, spicy kick.
- 1 teaspoon garlic powder Complements the savory flavors perfectly.
- 1 teaspoon ground cumin Adds an earthy note to the mix.
- 1 teaspoon smoked paprika Brings depth and a subtle smokiness.
- 8 ounces cream cheese, softened Creates a creamy texture without real cream.
- 2 cups cooked or rotisserie chicken, shredded Easy protein boost.
- to taste pinch Salt and pepper Enhances all the flavors.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and bell pepper, sautéing for about 5 minutes until softened.
Cooking
- Pour in the chicken broth and add the diced tomatoes with their juices.
- Stir in black beans, corn, chili powder, garlic powder, cumin, and smoked paprika.
- Add cream cheese and let it melt into the mixture.
- Finally, mix in the shredded chicken, stirring until everything is well combined.
Serving
- Taste and adjust salt and pepper as needed.
- Ladle the soup into bowls and top with your favorite garnishes like cheese, avocado, or cilantro.
Notes
Meal prep-friendly and easily adaptable to various diets. Can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Reheat on the stove or microwave.