Description
This hearty Chicken Taco Soup is a flavorful and comforting dish combining tender shredded chicken, black beans, corn, tomatoes with green chilies, and a blend of spices. Cream cheese adds a rich, creamy texture, making it perfect for a quick weeknight meal or a casual gathering. Topped with your favorite Mexican cheese blend, avocado, cilantro, and tortilla strips, this soup delivers bold flavors in just 35 minutes.
Ingredients
Scale
Main Ingredients
- 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, softened
- 2 cups cooked or rotisserie chicken, shredded
- Salt and pepper, to taste
Toppings (Optional)
- Shredded Mexican cheese blend
- Avocado slices
- Fresh cilantro
- Tortilla strips
Instructions
- Sauté onions: Heat olive oil in a soup pot over medium-high heat. Add the chopped onion and sauté for 5 minutes until softened and translucent, which helps build the flavorful base of the soup.
- Add base ingredients: Pour in the chicken broth, Ro-tel diced tomatoes and green chilies along with their juices, black beans, corn, chopped red bell pepper, chili powder, garlic powder, ground cumin, and smoked paprika. Stir everything together to combine.
- Simmer the soup: Increase the heat to high to bring the mixture to a boil. Once boiling, reduce the heat to maintain a gentle simmer uncovered for 5 minutes. This allows the flavors to meld while prepping any toppings you’d like.
- Incorporate cream cheese: Cut the softened cream cheese into smaller pieces and add it to the simmering soup. Stir frequently until the cream cheese is fully melted and incorporated, giving the soup a creamy texture.
- Add chicken and warm through: Stir in the shredded cooked chicken and cook for an additional 5 to 7 minutes until the chicken is heated thoroughly and the soup is hot throughout.
- Season and serve: Taste the soup and season with salt and pepper as needed. Serve hot topped with shredded Mexican cheese blend, avocado slices, fresh cilantro, and crunchy tortilla strips if desired for added texture and flavor.
Notes
- Using rotisserie chicken saves time and adds flavor, but any cooked shredded chicken works well.
- Softened cream cheese blends easier into the soup, preventing lumps.
- Feel free to customize toppings according to your taste preferences.
- This soup can be made ahead and reheated; flavors may deepen overnight.
- For a spicier kick, add extra diced green chilies or a dash of hot sauce.
