A rotisserie chicken makes a great meal, as you can simply carve it and serve with any side dishes you want, or use it to make other chicken-based meals. But if you bought a large bird and you still have plenty left, you might wonder what to make besides sandwiches and salads.
Why not make this taco soup recipe? Taco soup is often made with beef but it’s every bit as delicious when made with rotisserie chicken instead. And if you have no leftover rotisserie chicken, you can cook your own chicken breasts or thighs and use that instead.
Enjoy this soup just as it is for lunch or dinner, or pair it with your favorite side salad to make it even more satisfying. Optional toppings include tortilla strips, sliced jalapenos, shredded Tex Mex or cheddar cheese, or even some Mexican crema or Greek yogurt (or guacamole) to temper the spice factor a little.
Why You’ll Love the Recipe
This fresh and tasty soup is always a well-received meal. It’s brimming with wonderful flavors and you can take your pick from all kinds of toppings to make it perfect.
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How to Serve It
Enjoy the soup hot, with your chosen toppings.
Can You Make It Ahead?
Yes, you can prepare it in advance and warm it back up later if you want.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator or you can freeze it for up to 3 months and thaw overnight.
Variations and Substitutions
Swap the cream cheese for heavy cream or add a cornstarch slurry (1 tablespoon cornstarch dissolved in 1 tablespoon water) to thicken the soup up if it’s too thin for your liking. You can use a crockpot to make this soup. It will take 3 to 4 hours on high or 6 to 8 on low.
This mouthwatering chicken taco soup makes a lighter change from beef taco soup but is every bit as delicious. It’s a little bit of everything – sweet, spicy, creamy, savory, and just all-round delicious!
Chicken Taco Soup
Ingredients
- 1 tablespoon olive oil
- 3 cups chicken broth
- ½ chopped medium onion
- 12 ounces canned corn drained
- 10 ounces Rotel tomatoes with green chilies
- ½ chopped red bell pepper
- 14 ounces canned black beans drained
- 8 ounces cream cheese at room temperature
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 2 cups shredded cooked chicken
- Salt and black pepper to taste
- Optional toppings: shredded cheese cilantro, avocado, tortilla strips, etc
Instructions
- Saute the onion in oil in a pot for about 5 minutes.
- Add all the other ingredients except the chicken, cream cheese, salt, and pepper.
- Bring to a boil and then turn the heat down and simmer for 5 minutes without a lid.
- Cut the cream cheese into pieces and add it to the pot so it can melt in.
- Stir in the chicken and cook for another 5 to 7 minutes or until the cream cheese is melted and the chicken is warmed through.
- Season with salt and pepper and serve with your preferred toppings.
- Enjoy!
