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Chicken Taco Soup

Chicken Taco Soup
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This Chicken Taco Soup is a hearty and flavorful dish that combines tender shredded chicken, creamy Rotel tomato broth, and wholesome ingredients to create a delightful meal perfect for any occasion. Ready in just 35 minutes, it’s ideal for busy weeknights or cozy gatherings with family and friends. Top it off with your favorite garnishes like avocado or tortilla strips for added texture and flavor, making this soup a comforting option that’s sure to satisfy everyone at the table.

Ingredients

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  • 1 tablespoon olive oil
  • 1/2 medium onion (chopped)
  • 3 cups chicken broth
  • 2 (10 ounce) cans Rotel diced tomatoes & green chilies (with juices)
  • 1 (14 ounce) can black beans (drained & rinsed)
  • 1 (12 ounce) can corn (drained)
  • 2 cups cooked rotisserie chicken (shredded)
  • 8 ounces cream cheese (softened)
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt & pepper (to taste)
  • Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, tortilla strips

Instructions

  1. Heat olive oil in a large soup pot over medium-high heat. Sauté the chopped onion until translucent, about 5 minutes.
  2. Add chicken broth, Rotel tomatoes (with juices), black beans, corn, and seasonings. Stir well.
  3. Bring the mixture to a boil over high heat, then reduce to simmer uncovered for about 5 minutes.
  4. Cut cream cheese into smaller pieces and stir into the soup until melted.
  5. Add shredded chicken and cook for an additional 5-7 minutes until heated through.
  6. Season with salt and pepper to taste before serving hot with desired toppings.

Nutrition

Find it online: https://emmadishes.com/chicken-taco-soup/

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