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Easy Chicken Taco Soup Recipe

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★★★★★

4.9 from 80 reviews

This Easy Chicken Taco Soup is a hearty and flavorful dish that combines tender shredded chicken, creamy cheese, and a medley of spices and vegetables for a comforting meal ready in just 35 minutes. Perfect for a quick weeknight dinner, it features a delightful fusion of Mexican-inspired flavors with the convenience of simple ingredients.

Ingredients

Scale

Soup Base

  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 3 cups chicken broth
  • 2 (10-ounce) cans Rotel diced tomatoes and green chilies, with juices
  • 1 (14-ounce) can black beans, drained and rinsed
  • 1 (12-ounce) can corn, drained
  • 1/2 red bell pepper, chopped

Spices

  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika

Other Ingredients

  • 8 ounces cream cheese, very soft
  • 2 cups cooked or rotisserie chicken, shredded
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Sauté Onion: Heat the olive oil in a large soup pot over medium-high heat. Add the chopped onion and sauté until it becomes soft and translucent, about 3 to 5 minutes.
  2. Add Ingredients: Pour in the chicken broth, canned Rotel tomatoes with their juices, drained black beans, corn, and chopped red bell pepper. Sprinkle in the chili powder, garlic powder, ground cumin, and smoked paprika. Stir everything together to combine the flavors.
  3. Simmer Soup: Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Let it cook uncovered for about 5 minutes to allow the flavors to meld.
  4. Add Cream Cheese: Cut the softened cream cheese into pieces and add them to the pot. Stir gently until the soup broth becomes smooth and creamy, blending the cheese fully.
  5. Incorporate Chicken: Stir in the shredded cooked chicken and continue cooking for an additional 5 to 7 minutes, until the chicken is heated thoroughly throughout the soup.
  6. Season and Serve: Taste the soup and season with salt and black pepper according to your preference. Remove from heat and serve warm.

Notes

  • You can substitute rotisserie chicken with leftover cooked chicken or shredded turkey.
  • For extra heat, add a pinch of cayenne pepper or use spicier diced tomatoes.
  • To make the soup thicker, simmer it a few minutes longer before adding the cream cheese.
  • This soup freezes well; store in airtight containers for up to 3 months.
  • For a dairy-free version, omit cream cheese or substitute with a dairy-free alternative.

Keywords: chicken taco soup, easy taco soup, quick chicken soup, creamy chicken soup, Mexican soup recipe

Find it online: https://foodbylina.com/easy-chicken-taco-soup-recipe/