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Recipe By: Cookin
Chicken Taco Soup
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.
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Directions
- Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.
- Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
- 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.
- 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).
- Stir in the chicken and cook for another 5-7 minutes or so until it's warmed through.
- Season the soup with salt & pepper and serve with toppings as desired.
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