Easy Chicken Taco Soup

This Easy Chicken Taco Soup is a flavorful, comforting dish that’s perfect for a quick weeknight meal. With tender chicken, creamy broth, and plenty of spice, it’s a satisfying option for any occasion.

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

Directions:

1. Sauté the Onion:

Add the olive oil and chopped onion to a soup pot and sauté over medium-high heat for about 5 minutes, or until the onion is softened and translucent.

2. Add Remaining Ingredients:

Add the chicken broth, Ro-tel diced tomatoes & green chilies (with juices), black beans, corn, chopped red bell pepper, chili powder, garlic powder, ground cumin, and smoked paprika to the pot. Stir well to combine.

3. Bring to a Boil:

Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let it simmer gently, uncovered, for about 5 minutes.

4. Add the Cream Cheese:

Cut the softened cream cheese into smaller pieces and add them to the soup. Stir continuously until the cream cheese is fully melted and incorporated into the soup, creating a creamy texture.

5. Add the Chicken:

Stir in the shredded chicken and let it cook for an additional 5-7 minutes, or until the chicken is heated through.

6. Season and Serve:

Season the soup with salt and pepper to taste. Serve hot with your favorite toppings, such as shredded Mexican cheese blend, avocado slices, cilantro, and tortilla strips.

Serving:

• Prep Time: 5 minutes
• Cooking Time: 30 minutes
• Total Time: 35 minutes
• Servings: 6

Variations:

• Vegetarian Option: Omit the chicken and use vegetable broth instead of chicken broth. Add more beans or veggies like zucchini for added substance.
• Spicy Kick: Add a diced jalapeño along with the onion for extra heat, or increase the amount of chili powder.
• Lower Fat: Use reduced-fat cream cheese and skip the optional cheese topping to reduce the calorie count.

Storage:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove or in the microwave until warmed through.
• Freezing: This soup can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.

FAQs:

Q: Can I use a different type of cheese?
A: Yes, you can substitute the cream cheese with a low-fat version or use sour cream for a tangier flavor.

Q: What can I serve with this soup?
A: This soup pairs well with cornbread, tortilla chips, or a simple side salad.

Q: Can I make this soup in a slow cooker?
A: Yes, you can add all the ingredients (except the cream cheese and toppings) to a slow cooker and cook on low for 4-6 hours. Stir in the cream cheese in the last 30 minutes of cooking.

Conclusion:

This Easy Chicken Taco Soup is a simple, yet hearty meal that’s perfect for busy nights or when you’re craving something warm and flavorful. With minimal prep and a short cooking time, it’s an ideal recipe for any home cook!

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