Chicken Taco Soup
5 min
Prep Time
30 min
Cook Time
35 min
Total Time
6
Servings
Ingredients
- 1 tablespoon olive oil
- ½ 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
- ½ red bell pepper, chopped
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese, softened
- 2 cups cooked/rotisserie chicken, shredded
- Salt & pepper to taste
- Toppings (optional): shredded Mexican cheese, avocado, cilantro, tortilla strips, sour cream, etc.
Instructions
- Add the oil and chopped 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 heat to high and bring to a boil. Reduce heat and simmer gently (uncovered) for 5 minutes.
- Cut the softened cream cheese into smaller pieces and stir into the soup until fully melted and incorporated.
- Stir in the shredded chicken and cook for another 5-7 minutes until warmed through.
- Season with salt & pepper to taste. Serve with your favorite toppings.
Notes
We ALWAYS cut creme cheese in half if we use it at all.