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Creamy Chicken Taco Soup Recipe

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This hearty Chicken Taco Soup combines the smoky and spicy flavors of taco seasoning with tender shredded chicken, creamy cheese, and a medley of vegetables and beans. Perfect for a quick and satisfying meal, this soup is easy to make on the stovetop and can be customized with your favorite toppings like shredded cheese, avocado, and tortilla strips.

Ingredients

Soup Base

  • 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

Cheese & Protein

  • 8 ounces cream cheese (softened, preferably Philly)
  • 2 cups cooked or rotisserie chicken, shredded

Seasoning & Toppings

  • Salt & pepper, to taste
  • Optional toppings: shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.

Instructions

  1. Sauté Onion: Heat the olive oil in a soup pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes until translucent and fragrant.
  2. Add Main Ingredients: Pour in the chicken broth, Ro-tel diced tomatoes with green chilies, black beans, corn, chopped red bell pepper, chili powder, garlic powder, ground cumin, and smoked paprika. Stir to combine all ingredients.
  3. Simmer Soup: Increase the heat to high to bring the soup to a boil. Once boiling, reduce the heat to a gentle simmer uncovered and cook for 5 minutes while preparing your desired toppings.
  4. Incorporate Cream Cheese: Cut the softened cream cheese into smaller pieces and add them to the simmering soup. Stir frequently until the cream cheese has completely melted and blended smoothly into the soup.
  5. Add Chicken: Stir in the shredded cooked chicken and continue cooking the soup for an additional 5 to 7 minutes to ensure the chicken is warmed through.
  6. Season and Serve: Taste the soup and season with salt and pepper as needed. Serve hot, garnished with your choice of toppings such as shredded Mexican cheese blend, avocado slices, fresh cilantro, and crunchy tortilla strips.

Notes

  • Using softened cream cheese helps it melt quickly and evenly into the soup, creating a creamy texture.
  • Rotisserie chicken is a convenient shortcut, but any cooked shredded chicken will work.
  • Customize toppings based on your preferences to add texture and flavors.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://dishcooks.com/creamy-chicken-taco-soup-recipe/