Creamy Chicken Taco Soup (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 tablespoon olive oil
02 - Half a medium onion, diced
03 - 3 cups chicken stock
04 - 2 cans (10 oz each) Rotel tomatoes with green chiles, including liquid
05 - 1 can (14 oz) black beans, rinsed and drained
06 - 1 can (12 oz) sweet corn, drained
07 - Half a red bell pepper, diced
08 - 1 tablespoon chili powder
09 - 1 teaspoon garlic powder
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 8 ounces cream cheese, softened to room temperature
13 - 2 cups shredded cooked chicken (rotisserie works great)
14 - Salt and pepper to your liking

→ Optional Toppings

15 - Shredded Mexican cheese
16 - Fresh avocado slices
17 - Chopped cilantro
18 - Crispy tortilla strips

# Instructions:

01 - Heat the olive oil in a large soup pot over medium-high heat. Toss in the chopped onion and cook for about 5 minutes until it softens and becomes fragrant.
02 - Pour in the chicken stock, Rotel tomatoes with their juices, black beans, corn, red bell pepper, and all your spices (chili powder, garlic powder, cumin, and smoked paprika). Give everything a good stir to combine.
03 - Crank up the heat to high and bring everything to a rolling boil. Once boiling, reduce the heat to maintain a gentle simmer and let it cook uncovered for 5 minutes. This is a great time to prep your toppings.
04 - Cube the softened cream cheese into smaller chunks and add them to the pot. Stir frequently as the cream cheese melts and blends into the broth, creating that rich, creamy texture.
05 - Stir in your shredded chicken and let it heat through for another 5 to 7 minutes. Taste and adjust with salt and pepper as needed.
06 - Ladle the soup into bowls and top with your favorite garnishes like cheese, avocado, cilantro, or tortilla strips.

# Notes:

01 - For best results, let your cream cheese sit at room temperature before starting, or soften it in the microwave in 20-30 second bursts until very soft. This helps it melt smoothly into the soup.
02 - If you're watching your sodium intake, opt for low-sodium chicken broth.
03 - Don't have Rotel tomatoes? Regular diced tomatoes work, but add a couple of 4 oz cans of diced green chiles to get that signature tangy flavor.
04 - This recipe makes 4-6 servings depending on how hungry everyone is and how loaded you make those toppings.

Back