Chicken Taco Soup (Printable Version)
# What You'll Need:
→ Base Ingredients
01 -
1 tablespoon olive oil
02 -
1/2 medium onion, chopped
03 -
3 cups chicken broth
04 -
2 (10 ounce) cans Ro-tel diced tomatoes & green chilies with juices
05 -
1 (14 ounce) can black beans, drained & rinsed
06 -
1 (12 ounce) can corn, drained
07 -
1/2 red bell pepper, chopped
→ Seasonings
08 -
1 tablespoon chili powder
09 -
1 teaspoon garlic powder
10 -
1 teaspoon ground cumin
11 -
1 teaspoon smoked paprika
12 -
Salt & pepper to taste
→ Protein & Dairy
13 -
8 ounces cream cheese, softened
14 -
2 cups cooked/rotisserie chicken, shredded
→ Optional Toppings
15 -
Shredded Mexican cheese blend
16 -
Avocado slices
17 -
Fresh cilantro
18 -
Tortilla strips
# How to Make It:
01 -
Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.
02 -
Add the chicken broth, Ro-tel tomatoes with juices, black beans, corn, red bell pepper, chili powder, garlic powder, cumin, and smoked paprika to the pot.
03 -
Increase the heat to high and bring the soup to a boil. Reduce heat to maintain a gentle simmer (uncovered) for 5 minutes. Meanwhile, prepare your desired toppings.
04 -
Cut the cream cheese into smaller pieces and add it to the soup. Stir until it's fully melted and incorporated.
05 -
Stir in the shredded chicken and cook for another 5-7 minutes until thoroughly warmed.
06 -
Season with salt and pepper to taste. Serve hot with your choice of toppings.
# Handy Tips:
01 -
Ensure cream cheese is very soft before adding to prevent clumping. Remove from refrigerator before starting and microwave in 20-30 second intervals if necessary.
02 -
For lower sodium content, use reduced-salt chicken broth.
03 -
If Ro-tel tomatoes are unavailable, substitute with regular diced tomatoes plus 1-2 cans (4 oz each) of diced green chilies.
04 -
This recipe can be adapted for Instant Pot or slow cooker preparation.