10/02/2024
🍲 Easy Chicken Taco Soup 🍲
This creamy chicken taco soup recipe is a delightful blend of flavors and textures, perfect for a cozy meal. Let's dive into the details!
📋 Ingredients:
🛢️ 1 tablespoon olive oil
🧅 1/2 medium onion, chopped
🍲 3 cups chicken broth
🍅 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies with juices
🖤 1 (14 ounce) can black beans, drained & rinsed
🌽 1 (12 ounce) 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 (I used Philly) softened, see note
🐔 2 cups cooked/rotisserie chicken, shredded
🧂 Salt & pepper to taste
🥑 Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.
📝Instructions:
1️⃣ Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.
2️⃣ Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
3️⃣ Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently (uncovered) for 5 minutes. While the soup cooks, prep your toppings.
4️⃣ Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully incorporated).
5️⃣ Stir in the chicken and cook for another 5-7 minutes or so until it's warmed through.
6️⃣ Season the soup with salt & pepper and serve with toppings as desired.
Notes 💡:
➡️ The cream cheese for this recipe should be super soft so it melts into the soup easily. I recommend taking it out of the fridge prior to starting the recipe and then microwaving it in 20-30 second intervals until it’s very soft. 🧀
➡️ If you have any concerns with salt, use low-salt broth. 🧂
➡️ If you’re not using Rotel diced tomatoes, you can use regular ones, but I suggest adding a can or two of diced green chilies as well (the 4 oz. size ones) since it really makes a difference in the way the soup tastes. 🍅
