Description
Creamy Chicken Taco Soup made with Rotel tomatoes, black beans, corn, and tender shredded chicken in a one-pot dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 3 cups chicken broth
- 2 (10 ounce) cans Rotel diced tomatoes and 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
- 8 ounces cream cheese, softened
- 2 cups cooked or rotisserie chicken, shredded
- Salt and pepper to taste
Instructions
- Heat olive oil in a soup pot over medium-high heat and sauté the onion for 5 minutes.
- Add chicken broth, Rotel tomatoes, black beans, corn, bell pepper, and spices.
- Bring to a boil, then reduce heat and simmer uncovered for 5 minutes.
- Add softened cream cheese and stir until fully melted.
- Stir in shredded chicken and cook until warmed through.
- Season with salt and pepper, then serve with desired toppings.
Notes
- Soften cream cheese fully before adding for a smooth broth.
- Use low-sodium broth if watching salt.
- Add diced green chilies if not using Rotel.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 95mg