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Delicious creamy chicken taco soup topped with avocado, shredded cheese, and cilantro in a rustic setting.
Alyssa

Chicken Taco Soup

This chicken taco soup features a flavorful broth with black beans, corn, and tender chicken, perfect for a quick meal in just 35 minutes.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6 people
Course: Dinner, Lunch
Calories: 366
Ingredients Method Notes

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 medium 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.

Method
 

  1. Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.
  2. Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
  3. Increase heat to high and bring the soup to a boil. Then turn down heat to simmer gently (uncovered) for 5 minutes.
  4. Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in, stirring until fully incorporated.
  5. Stir in the chicken and cook for another 5-7 minutes or until warmed through.
  6. Season the soup with salt & pepper and serve with desired toppings.

Notes

Feel free to customize the toppings according to your preference.