Chicken Taco Soup
This Chicken Taco Soup is a comforting and flavorful dish that's easy to prepare, perfect for busy weeknights or cozy weekends.
Ingredients
Base Ingredients
- 1 tablespoon olive oil adds richness
- 1/2 medium onion, chopped provides flavor base
- 3 cups chicken broth adds moisture and depth
- 2 cans (10 ounce) Ro-tel diced tomatoes & green chilies with juices adds acidity and spice
- 1 can (14 ounce) black beans, drained & rinsed adds protein and texture
- 1 can (12 ounce) corn, drained adds sweetness and texture
Spices
- 1 tablespoon chili powder brings heat
- 1 teaspoon garlic powder adds depth of flavor
- 1 teaspoon ground cumin adds earthiness
- 1 teaspoon smoked paprika adds smokiness
- to taste Salt & pepper enhances flavors
Creamy Ingredients
- 8 ounces cream cheese, softened adds creaminess
- 2 cups cooked/rotisserie chicken, shredded provides protein
Toppings (optional)
- shredded Mexican cheese blend adds texture and flavor
- avocado adds texture and flavor
- cilantro adds freshness
- tortilla strips adds crunch
Instructions
Preparation
- Heat the olive oil in a soup pot over medium-high heat and add the chopped onion. Sauté for about five minutes until the onion becomes translucent and fragrant.
Cooking
- Add the remaining soup ingredients except for the cream cheese, chicken, salt, and pepper. Stir everything together carefully.
- Bring the soup to a rolling boil, then reduce the heat to let it simmer gently, uncovered, for about five minutes.
- Prepare your desired toppings during the simmering stage.
- Cut the softened cream cheese into chunks and add it to the pot. Stir continuously until fully melted.
- Stir in the shredded chicken and let it cook for an additional five to seven minutes.
- Taste the soup and season with salt and pepper as needed before serving hot with toppings.
Notes
Store in an airtight container in the fridge for up to 3-4 days or freeze for up to three months. Reheat over low heat on the stove.