Chicken Taco Soup Recipe

Make a hearty and flavorful Chicken Taco Soup in just 30 minutes. This creamy and protein-packed recipe features shredded chicken, black beans, corn, and a rich broth infused with bold spices like chili powder and smoked paprika. A great choice for family dinners, this one-pot meal is quick to prepare and perfect for busy weeknights. Customize with your favorite toppings such as avocado, cheese, or tortilla strips for added texture and taste. Ideal for meal prep, this comforting soup reheats well and is sure to be a hit with everyone at the table.

Ingredients

Soup Ingredients:

• 1 tablespoon olive oil
• ½ 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 and rinsed
• 1 (12-ounce) can corn, drained
• ½ 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 (e.g., Philadelphia)
• 2 cups cooked/rotisserie chicken, shredded
• Salt and pepper, to taste

Optional Toppings:

• Shredded Mexican cheese blend
• Avocado slices
• Fresh cilantro
• Tortilla strips

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Instructions

Step 1: Sauté the Onion

1. Heat a soup pot over medium-high heat and add olive oil.
2. Sauté the chopped onion for about 5 minutes until softened.

Step 2: Build the Soup Base

3. Add chicken broth, Ro-tel tomatoes, black beans, corn, red bell pepper, chili powder, garlic powder, cumin, and smoked paprika to the pot.
4. Increase the heat to high and bring the mixture to a boil.
5. Reduce the heat and let it simmer gently, uncovered, for 5 minutes.

Step 3: Incorporate the Cream Cheese

6. Cut the softened cream cheese into smaller chunks and add them to the pot.
7. Stir continuously until the cream cheese has fully melted and is well incorporated into the soup.

Step 4: Add the Chicken

8. Stir in the shredded chicken and cook for an additional 5–7 minutes, allowing it to warm through.

Step 5: Season and Serve

9. Taste the soup and season with salt and pepper as needed.
10. Serve hot with your choice of toppings.

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Why You’ll Love This Recipe

• Quick and Convenient: A delicious, one-pot meal that’s ready in under 30 minutes.
• Flavorful and Creamy: The blend of spices and cream cheese creates a rich, comforting soup.
• Customizable Toppings: Add your favorite toppings for a personalized meal.
• Perfect for Meal Prep: Reheats beautifully for lunches or weeknight dinners.

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Tips

• Softening Cream Cheese: To soften cream cheese quickly, microwave it for about 10 seconds.
• Consistent Stirring: Stir often when adding cream cheese to ensure a smooth, creamy texture.
• Control Spice Level: Use mild or spicy Ro-tel depending on your heat preference.
• Fresh Chicken Option: If you don’t have rotisserie chicken, cook and shred boneless, skinless chicken breasts.

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Variations and Substitutions

• Vegetarian Version: Omit the chicken and use vegetable broth instead of chicken broth. Add more beans or a plant-based protein substitute.
• Dairy-Free Option: Replace cream cheese with a dairy-free alternative or coconut milk for creaminess.
• Beans: Swap black beans for kidney beans or pinto beans if preferred.
• Veggies: Add diced zucchini or fresh spinach for extra nutrients.

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FAQs

Q: Can I make this soup ahead of time?
A: Yes! It stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Q: Can I freeze this soup?
A: Cream-based soups can change texture when frozen, but it’s still possible. Thaw overnight in the fridge and stir well when reheating.

Q: What if I don’t have Ro-tel tomatoes?
A: Substitute with regular diced tomatoes and a small can of green chilies.

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Serving and Suggestions

• Pair with tortilla chips, crusty bread, or cornbread for a complete meal.
• Serve with a fresh side salad for a balanced dinner.
• Add a dollop of sour cream or a squeeze of lime juice for an extra burst of flavor.