Chicken Taco Soup
This easy and creamy Chicken Taco Soup combines tender chicken, black beans, corn, and a flavorful broth with Rotel tomatoes and cream cheese. Perfect for a cozy meal, it’s quick to prepare and can be made on the stovetop, in the Instant Pot, or in the Crockpot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 1 tbsp olive oil
- 1 onion (sweet or yellow), chopped
- 1 red bell pepper, chopped
- 1 can Rotel diced tomatoes with green chilies (or regular tomatoes + green chilies)
- 4 cups chicken broth
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 8 oz cream cheese, softened
- 2 cups shredded rotisserie chicken
- Salt & pepper, to taste
Instructions
- In a large pot, sauté onion in olive oil over medium-high heat until softened.
- Add bell pepper, Rotel tomatoes, chicken broth, garlic powder, cumin, paprika, and chili powder. Bring to a boil.
- Stir in corn and black beans, and simmer for about 5 minutes.
- Add cubed cream cheese, stirring until melted and smooth.
- Stir in rotisserie chicken, season with salt and pepper, and heat through.
- Serve with your favorite toppings like sour cream, cheese, or avocado.
Notes
- This soup can be made in the Instant Pot or Crockpot. See recipe for specific instructions.
- You can swap cream cheese for heavy cream if desired.
Find it online: https://yumfamilyrecipes.com/chicken-taco-soup/
