Chicken Taco Soup
This chicken taco soup turns chicken tacos into a creamy, cozy, and filling bowl of comfort food. It's also easy enough to make on a weeknight!
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Servings: 5
Calories: 210kcal
Equipment
Ingredients
- 2 tbsp olive oil
- 1/2 onion, diced
- 1 10-oz can diced tomatoes with chili
- 1 15-oz can corn, drained
- 1 15-oz can black beans, rinsed and drained
- 1/3 cup red bell pepper, finely chopped
- 1 tbsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Pinch cayenne pepper
- 3 cups chicken broth
- Salt to taste
- Pinch ground black pepper
- 7 oz cream cheese
- 2 cups cooked chicken, shredded
- Fresh cilantro for garnish
- Mexican blend cheese for garnish
- Avocado, sliced for garnish
- Crushed tortilla chips for garnish
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Add the diced onion and saute for 5 minutes, or until soft and lightly golden.
- Transfer the sautéed onion to a pot. Add the diced tomatoes with green chiles, corn, and black beans, and stir to combine.
- Add the chopped red bell pepper, paprika, cumin, garlic powder, and cayenne pepper. Mix well.
- Pour in the chicken broth and bring the mixture to a boil over medium-high heat.
- Reduce the heat and let it simmer gently for 5 to 10 minutes.
- Season with salt and black pepper to taste.
- Add the cream cheese and stir until completely melted and incorporated into the soup.
- Stir in the shredded chicken and cook for another 7 to 10 minutes.
- Serve with fresh cilantro, Mexican blend cheese, avocado slices, and tortilla chips. Enjoy!
Notes
- You can use two forks to shred your chicken breasts, but to save time and effort, just place them in the bowl of a stand mixer. You can use the paddle attachment and shred the chicken breasts on low!
- Heat a small amount of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 5 minutes. Once slightly golden, flip them over and add some broth to the pan to keep them from drying out. Cover and cook for about 7 minutes or until cooked through.
- If you prefer a thicker chicken taco soup, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water. Whisk the slurry into the simmering soup and cook for a few minutes until you get your desired consistency.
Nutrition
Calories: 210kcal | Carbohydrates: 6g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 43mg | Sodium: 650mg | Potassium: 155mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1540IU | Vitamin C: 14mg | Calcium: 53mg | Iron: 1mg