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–+ servings
Chicken Taco Soup

Creamy Chicken Taco Soup: Cozy Comfort in Every Spoonful

This Creamy Chicken Taco Soup combines rich flavors and ingredients for a comforting dishes perfect for busy weeknights and Taco Tuesdays.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 cups
Course: Soup
Cuisine: Tex-Mex
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Adds richness and is essential for sautéing the onion.
  • 1 medium Onion Provides aromatic flavor; chop finely for even cooking.
  • 4 cups Chicken Broth Using low-salt broth is suggested for lower sodium levels.
  • 10 ounces Ro-tel Diced Tomatoes Adds a spicy, tangy flavor; use regular diced tomatoes with green chilies as a substitute if needed.
  • 1 can Black Beans Adds protein and fiber; drain and rinse to reduce sodium content.
  • 1 can Corn Canned corn should be drained.
  • 1 medium Red Bell Pepper Provides sweetness and color; finely chop for better incorporation.
For the Spices
  • 2 teaspoons Chili Powder Gives the soup its distinct Tex-Mex flavor.
  • 1 teaspoon Garlic Powder Enhances flavor depth; can be substituted with fresh garlic.
  • 1 teaspoon Ground Cumin Adds warmth and earthiness; essential for authentic flavor.
  • 1 teaspoon Smoked Paprika Contributes a smoky note; regular paprika can be used in its place.
For the Creaminess
  • 8 ounces Cream Cheese Should be softened to ensure easy melting.
  • 3 cups Cooked/Rotisserie Chicken Provides protein; shredded chicken can be prepared ahead.
For Finishing Touches
  • Salt & Pepper For seasoning to taste; adjust according to dietary needs.
  • Toppings (Optional) Shredded Mexican cheese blend, avocado, cilantro, tortilla strips enhance flavor and presentation.

Equipment

  • large soup pot

Method
 

Step-by-Step Instructions for Chicken Taco Soup
  1. In a large soup pot, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add the finely chopped onion and sauté for about 5 minutes until it turns translucent and fragrant.
  2. Pour in 4 cups of chicken broth along with the 10-ounce can of Ro-tel diced tomatoes, drained black beans, drained corn, and chopped red bell pepper into the pot. Elevate the flavor with 2 teaspoons of chili powder, 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Bring the mixture to a boil.
  3. Once boiling, reduce the heat to a gentle simmer and let the Chicken Taco Soup cook for 5 minutes.
  4. Cut 8 ounces of softened cream cheese into cubes and add it to the simmering soup. Stir continuously until the cream cheese is fully melted and integrated.
  5. Stir in 3 cups of shredded cooked or rotisserie chicken, warming it through for an additional 5-7 minutes on low heat.
  6. Finally, season your Chicken Taco Soup with salt and pepper to taste, then ladle the soup into bowls and serve hot.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 450mgFiber: 7gSugar: 3gVitamin A: 20IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Enjoy crafting this comforting Chicken Taco Soup, perfect for any weeknight dinner!

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