Description
This hearty Chicken Taco Soup is a flavorful, comforting dish made with tender shredded chicken, black beans, corn, and diced tomatoes with green chilies. Seamlessly blended with cream cheese for a creamy texture and seasoned with classic Mexican spices, it’s perfect for an easy weeknight dinner or a cozy meal any time of the year. Topped with your favorite garnishes like shredded cheese, avocado, cilantro, and tortilla strips, this soup brings vibrant southwestern flavors to your table.
Ingredients
Scale
Sauté Base
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
Soup Ingredients
- 3 cups chicken broth
- 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies (with juices)
- 1 (14 ounce) can black beans, drained and 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
Final Additions
- 8 ounces cream cheese (softened)
- 2 cups cooked or rotisserie chicken, shredded
- Salt and pepper, to taste
Toppings (Optional)
- Shredded Mexican cheese blend
- Avocado slices
- Cilantro
- Tortilla strips
Instructions
- Sauté Aromatics: Heat olive oil in a soup pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes until softened and fragrant.
- Add Soup Base Ingredients: Stir in the chicken broth, Ro-tel diced tomatoes with green chilies, black beans, corn, chopped red bell pepper, chili powder, garlic powder, ground cumin, and smoked paprika. Mix well to combine all ingredients.
- Simmer Soup: Increase heat to high and bring the soup to a boil. Once boiling, reduce heat to a gentle simmer, uncovered, and cook for 5 minutes. Use this time to prepare your desired toppings.
- Incorporate Cream Cheese: Cut the softened cream cheese into smaller chunks and add it to the simmering soup. Stir continuously until the cream cheese is completely melted and fully incorporated, creating a creamy texture.
- Add Chicken: Stir in the shredded cooked chicken and cook the soup for an additional 5-7 minutes until the chicken is warmed through.
- Season and Serve: Taste and optionally season with salt and pepper to your preference. Ladle the soup into bowls and serve with your choice of toppings like shredded cheese, avocado, cilantro, and tortilla strips.
Notes
- For best creaminess, use softened cream cheese at room temperature so it melts smoothly into the soup.
- If you prefer a spicier soup, you can add additional diced jalapeños or a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 4 days and reheated on the stovetop or in the microwave.
- For a thicker consistency, simmer uncovered for a few extra minutes to reduce liquid before adding cream cheese.
- Leftover soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican Inspired
Keywords: Chicken Taco Soup, Mexican soup, creamy chicken soup, easy weeknight dinner, shredded chicken soup, spicy soup, comfort food
