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Chicken Taco Soup

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Chicken Taco Soup is a delightful and comforting dish that brings the vibrant flavors of Tex-Mex cuisine right to your table. This quick and easy recipe combines tender chicken, black beans, corn, and a creamy Rotel tomato broth to create a satisfying meal in just 35 minutes. Ideal for busy weeknights or casual gatherings with friends, this one-pot wonder allows for effortless cleanup while delivering a burst of warmth and flavor. Customize it with your favorite toppings like avocado, cheese, or crunchy tortilla strips to elevate each bowl. Enjoy a hearty serving of goodness that’s as nutritious as it is delicious!

Ingredients

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  • 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/rotisserie chicken (shredded)
  • Salt & pepper (to taste)
  • Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.

Instructions

  1. In a large soup pot, heat olive oil over medium-high heat and sauté chopped onion until soft (about 5 minutes).
  2. Add chicken broth, Rotel tomatoes (with juices), black beans, corn, red bell pepper, chili powder, garlic powder, ground cumin, and smoked paprika. Stir well.
  3. Bring the mixture to a boil over high heat, then reduce to simmer uncovered for 5 minutes.
  4. Cut cream cheese into smaller pieces and stir into the soup until melted and fully combined.
  5. Add in shredded cooked chicken, cooking for another 5–7 minutes until heated through.
  6. Season with salt and pepper to taste before serving hot with your choice of toppings.

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