Creamy Chicken Taco Soup That's Ready in 35 Minutes

This Creamy Chicken Taco Soup is a quick, protein-rich dish that brings vibrant Tex-Mex flavors to your table in just 35 minutes.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 cups

Course: Soup

Cuisine: Tex-Mex

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil Can substitute with vegetable oil.
0.5 medium Onion, chopped Can be replaced with shallots.
3 cups Chicken Broth Low-sodium recommended.
2 10-ounce cans Ro-tel Diced Tomatoes Regular diced tomatoes with green chilies can substitute.
1 14-ounce can Black Beans, drained and rinsed Can replace with pinto beans.
1 12-ounce can Corn, drained Frozen corn can substitute.
0.5 Red Bell Pepper, chopped Can be substituted with green bell pepper.
1 tablespoon Chili Powder Cayenne pepper can be used for more heat.
1 teaspoon Garlic Powder Fresh garlic can be minced as an alternative.
1 teaspoon Ground Cumin Omit for less flavor.
1 teaspoon Smoked Paprika Regular paprika can substitute.
8 ounces Cream Cheese, softened Can substitute with Greek yogurt.
2 cups Cooked/Rotisserie Chicken, shredded Convenient options include leftovers.
to taste Salt & Pepper Use low-sodium if concerned.

For Toppings

to taste Shredded Mexican Cheese Blend Mix with your favorite cheese!
to taste Avocado Fresh chunks or slices work wonderfully.
to taste Cilantro Sprinkle on top before serving.
to taste Tortilla Strips Crunchy addition that complements the soup.

Equipment

large pot

Method

Step-by-Step Instructions for Easy Chicken Taco Soup

In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add ½ medium chopped onion and sauté for about 5 minutes until translucent and fragrant.
Pour in 3 cups of chicken broth, 2 cans of Ro-tel diced tomatoes, 1 can of black beans, 1 can of corn, and chopped red bell pepper. Add chili powder, garlic powder, cumin, and smoked paprika. Stir and bring to a boil.
Reduce heat to a gentle simmer and cook uncovered for about 5 minutes.
Prepare desired toppings: shredded Mexican cheese, diced avocado, fresh cilantro, and tortilla strips.
Cut 8 ounces of softened cream cheese into cubes and add to the soup, stirring until melted, about 2-3 minutes.
Gently fold in 2 cups of shredded rotisserie chicken, stirring and heating for another 5-7 minutes.
Season with salt and pepper to taste, ladle into bowls, and top with chosen toppings.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Allow cream cheese to soften before adding for smooth melting. Adjust spice level with cayenne or jalapeños as preferred. Store leftovers in airtight containers for up to 3 days in the fridge or freeze for up to 3 months.

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