Chicken Taco Soup
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!
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!
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