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Easy Chicken Taco Soup

Discover the ultimate Creamy Chicken Taco Soup recipe! Packed with flavors, this easy-to-make soup combines tender chicken, beans, and a creamy broth for a cozy meal. Ready in 35 minutes!
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Whip up this Creamy Chicken Taco Soup in just 35 minutes for a comforting and flavorful meal that’s perfect for any night. Loaded with tender chicken, beans, and a creamy, spicy broth, it’s a cozy bowl of deliciousness that your family will love.

Ingredients

  • Olive oil (1 tablespoon): For sautéing the vegetables, providing a base flavor.
  • Onion (1/2 medium, chopped): Adds a sweet, aromatic depth.
  • Chicken broth (3 cups): Creates a savory foundation for the soup.
  • Ro-tel diced tomatoes & green chilies (2 cans, 10 ounces each): Brings a zesty and slightly spicy flavor.
  • Black beans (1 can, 14 ounces, drained & rinsed): Adds texture and protein.
  • Corn (1 can, 12 ounces, drained): Offers sweetness and crunch.
  • Red bell pepper (1/2, chopped): Contributes a mild, sweet flavor and vibrant color.
  • Chili powder (1 tablespoon): Provides a smoky, slightly spicy taste.
  • Garlic powder (1 teaspoon): Adds a rich, savory note.
  • Ground cumin (1 teaspoon): Offers earthy warmth.
  • Smoked paprika (1 teaspoon): Gives a subtle smokiness.
  • Cream cheese (8 ounces, softened): Creates a creamy, rich broth.
  • Cooked/rotisserie chicken (2 cups, shredded): Adds hearty protein.
  • Salt & pepper (to taste): For seasoning.
  • Optional toppings: Shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc., for added flavor and texture.

Instructions

  1. Begin by heating the olive oil in a soup pot over medium-high heat. Add the chopped onion and sauté for 5 minutes until soft and translucent.
  2. To the pot, add the chicken broth, Ro-tel diced tomatoes & green chilies with their juices, drained black beans, drained corn, chopped red bell pepper, chili powder, garlic powder, ground cumin, and smoked paprika. Stir to combine.
  3. Increase the heat to bring the mixture to a boil. Then, reduce the heat to a simmer, allowing the soup to cook uncovered for 5 minutes.
  4. While the soup simmers, prepare your toppings if using. Then, cut the softened cream cheese into smaller pieces and add it to the soup. Stir well until the cream cheese is fully incorporated and the broth becomes creamy.
  5. Stir in the shredded chicken and continue to cook for another 5-7 minutes, or until the chicken is warmed through. Season with salt and pepper to taste.
  6. Serve the soup hot, garnished with your choice of toppings such as shredded cheese, avocado, cilantro, or tortilla strips.

Notes

  • For a thicker soup, consider adding a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) towards the end of cooking.
  • If you prefer a dairy-free version, substitute cream cheese with coconut milk or a dairy-free cream cheese alternative.
  • This recipe is versatile; feel free to add more vegetables like diced zucchini or carrots for extra nutrition.
  • The soup’s spice level can be adjusted by choosing mild or hot Ro-tel tomatoes and adjusting the amount of chili powder.
  • Store leftover soup in an airtight container in the refrigerator for up to 3-5 days.
  • Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheat on the stove over low heat, stirring occasionally. If the soup has thickened, add a little broth or water to reach the desired consistency. The cream cheese may cause the soup to separate slightly when reheated, but a good stir should bring it back together.

Nutrition

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