Chicken Taco Soup
This flavorful chicken taco soup features a creamy Rotel tomato broth with black beans, corn, and tender chicken, making a quick and satisfying meal ready in just 35 minutes.
Equipment
- 1 soup pot
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 3 cups chicken broth
- 2 10 ounce cans Rotel diced tomatoes & green chilies with juices
- 1 14 ounce can black beans, drained and 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 softened
- 2 cups cooked rotisserie chicken shredded
- Salt and pepper to taste
- Optional toppings: shredded Mexican cheese blend avocado, cilantro, tortilla strips
Instructions
- Heat olive oil and sauté chopped onion in a soup pot over medium-high heat for 5 minutes.
- Add chicken broth, Rotel tomatoes with juices, black beans, corn, red bell pepper, chili powder, garlic powder, cumin, and smoked paprika to the pot.
- Bring the soup to a boil over high heat, then reduce to a gentle simmer uncovered for 5 minutes.
- Cut softened cream cheese into pieces and stir into the soup until fully melted and incorporated.
- Stir in shredded chicken and cook for 5 to 7 minutes until warmed through.
- Season with salt and pepper to taste and serve hot with desired toppings.
Notes
- Use very soft cream cheese for easy melting.
- Low-salt broth is recommended for sodium control.
- Substitute regular diced tomatoes plus canned diced green chilies if Rotel is unavailable.
- Serves 4-6 depending on toppings and portions.
- Instant Pot and Crockpot adaptations available in blog post.