RecipeCastle

Easy & Creamy Chicken Taco Soup – A Warm Comfort for Weeknights

Easy & Creamy Chicken Taco Soup – A Warm Comfort for Weeknights
Prep
5 min
Cook
30 min
Total
35 min
Serves
6
Calories
366 kcal
Carbs
27.00 g

Ingredients

  • 1 tablespoonolive oil
  • 1/2 mediumonion (chopped)
  • 3 cupschicken broth
  • 2 (10 ounce) cansRo-tel diced tomatoes & green chilies (with juices)
  • 1 (14 ounce) canblack beans (drained & rinsed)
  • 1 (12 ounce) cancorn (drained)
  • 1/2 mediumred bell pepper (chopped)
  • 1 tablespoonchili powder
  • 1 teaspoongarlic powder
  • 1 teaspoonground cumin
  • 1 teaspoonsmoked paprika
  • 8 ouncescream cheese (softened)
  • 2 cupscooked/rotisserie chicken (shredded)
  • —Salt & pepper (to taste)
  • —Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.

Instructions

  1. 1

    Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.

  2. 2

    Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.

  3. 3

    Increase heat to high and bring the soup to a boil. Then turn down heat to simmer gently (uncovered) for 5 minutes.

  4. 4

    Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in, stirring until fully incorporated.

  5. 5

    Stir in the chicken and cook for another 5-7 minutes or until warmed through.

  6. 6

    Season the soup with salt & pepper and serve with desired toppings.