Chicken Taco Soup


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
Salt & pepper to taste
Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.
Add the oil and 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 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.
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).
Stir in the chicken and cook for another 5-7 minutes or so until it’s warmed through.
Season the soup with salt & pepper and serve with toppings as desired.
The cream cheese for this recipe should be super soft so it melts into the soup easily. I recommend taking it out of the fridge prior to starting the recipe and then microwaving it in 20-30 second intervals until it’s very soft.
If you have any concerns with salt, use low-salt broth.
If you’re not using Rotel diced tomatoes, you can use regular ones, but I suggest adding a can or two of diced green chilies as well (the 4 oz. size ones) since it really makes a difference in the way the soup tastes.
Serves 4-6 depending on portion size you serve

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