Chicken Taco Soup
This creamy delicious veggie, chicken, and cheese packed taco soup is a quick and easy winner dinner!
Servings: 6
Calories: 376kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ medium onion chopped
- ½ red bell pepper chopped
- 2 10 fluid ounce cans Ro-tel diced tomatoes & green chilies with juices
- 3 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon chili powder
- 1 12 fluid ounce can corn drained
- 1 14 fluid ounce can black beans drained & rinsed
- 1 8 ounce block of cream cheese (I used Philly) softened
- 2 cups cooked/rotisserie chicken shredded
- 1 tsp salt
- ½ tsp fresh ground black pepper
- Toppings optional: shredded Tex-Mex cheese blend, avocado, cilantro, tortilla strips, etc.
Instructions
- Take the cream cheese out of the fridge at least an hour ahead of time to let it soften up, or microwave it for 20-30 seconds until it's soft.
- 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 and chicken.
- 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.
Nutrition
Serving: 1g | Calories: 376kcal | Carbohydrates: 24g | Protein: 26g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Cholesterol: 105mg | Sodium: 1267mg | Fiber: 7g | Sugar: 9g