Creamy Chicken Taco Soup
A warm and comforting soup filled with spices, chicken, and cream cheese that brings families together around the table.
Ingredients
Main ingredients
- 1 can Rotel tomatoes (diced, with green chilies)
- 1 can black beans (drained and rinsed)
- 2 cups cooked chicken (shredded) Rotisserie chicken works beautifully for shortcuts.
- 1 cup sweet corn (frozen or canned)
- 8 oz cream cheese (cubed)
- 4 cups chicken broth (low-sodium is best) May need more if the soup thickens.
- 1 packet taco seasoning Can be homemade.
- 1 cup shredded cheese (cheddar or Mexican blend)
Optional toppings
- Sour cream
- Avocado (sliced)
- Fresh cilantro (chopped)
Instructions
Preparation
- In a large pot, combine the Rotel tomatoes, black beans, shredded chicken, and sweet corn. Let the colors blend beautifully as you mix them together.
- Add the cream cheese, chicken broth, and taco seasoning to the pot. Stir gently until everything is well combined.
Cooking
- Bring to a simmer over medium heat, stirring occasionally. The cream cheese will melt into the broth, turning it into a glossy, creamy goodness.
- For a slow cooker option: Transfer all the ingredients to a Crockpot and cook on low for 6-8 hours.
- For an Instant Pot method: Set to high pressure for 10 minutes, then do a quick release.
Serving
- Serve hot, topped with shredded cheese and your choice of optional toppings.
Notes
Add a dash of cinnamon for warmth, and use fresh butter for added richness. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 9gSodium: 800mgFiber: 6gSugar: 3g
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