Description
I still remember the first time I tried my hand at making Chicken Taco Soup on a cozy, rain-soaked afternoon. The aroma of sizzling onions and spices wafted through my kitchen, instantly transforming the space into a warm haven filled with comforting Tex-Mex vibes. Family gatherings and game nights come to life with this dish, as it effortlessly combines tender chicken, vibrant black beans, and sweet corn in a creamy broth that beckons you to take another bite.
Ingredients
Scale
- 2 tablespoons olive oil
- 1/2 medium onion, chopped
- 3 cups chicken broth
- 2 x 10 oz cans Rotel Diced Tomatoes & Green Chilies, with juices
- 1 x 14 oz can black beans, drained & rinsed
- 1 x 12 oz 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
- to taste salt & pepper
- to taste shredded Mexican cheese blend, for toppings
- to taste avocado, for toppings
- to taste cilantro, for toppings
- to taste tortilla strips, for toppings
Instructions
- Sauté the onion in olive oil over medium heat for 5 minutes until it's softened and fragrant. This starts building the hearty flavor base of your soup.
- Add the remaining soup ingredients, except for the cream cheese, chicken, salt, and pepper. Stir well to combine all the delightful flavors for your Chicken Taco Soup.
- Bring the mixture to a boil, then reduce the heat and simmer uncovered for 5 minutes. This allows the flavors to meld beautifully together.
- Cut the softened cream cheese into small pieces and stir them into the soup. Allow them to melt while stirring until the mixture is creamy and smooth.
- Incorporate the shredded chicken and cook until warmed through, about 5-7 minutes. This adds that satisfying protein goodness to your soup.
- Season with salt and pepper to taste. Make sure to adjust it according to your preference. Serve your Chicken Taco Soup with your favorite toppings!
Notes
- Cream Cheese Prep: Ensure your cream cheese is very soft before adding it to the soup. This ensures a smooth integration and prevents lumps.
- Broth Choice: Opt for low-sodium chicken broth if you're watching sodium levels. It allows you to control the dish's final saltiness better.
- Spice Balance: Taste as you go; add more chili powder for heat or extra cumin for depth. This will give your chicken taco soup a personalized touch!
- Ingredient Substitutions: If Rotel isn’t available, use diced green chilies instead for a similar flavor profile. Always keep the Tex-Mex vibe alive!
- Leftover Love: Any leftovers can be stored in the fridge for up to three days. Reheat gently, adding a splash of broth if needed for consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl