Description
This creamy Chicken Taco Soup is packed with shredded chicken, black beans, rotel, taco seasoning, sweet corn and melty cheese. It is an easy one pot recipe that is hearty, flavorful and perfect for weeknight dinners.
Ingredients
Scale
- 2 Tablespoons olive oil
- 1 medium onion (diced)
- 1/2 medium red bell pepper (diced)
- 1 medium jalapeno (seeded and diced)
- 2 Tablespoons minced garlic
- 10 oz Diced Tomatoes and green chiles (Rotel)
- 3 Tablespoons Taco seasoning (1 package)
- 4 cups broth (32 oz box)
- 8 oz cream cheese (room temp)
- 15.25 oz corn (drained)
- 15.5 oz black beans (drained and rinsed)
- 2 cups Shredded cooked chicken
- 1 1/2 cups Colby Jack cheese (shredded)
- cheese
- cilantro
- sour cream
- tortilla strips
Instructions
- In a soup pot heat up the olive oil and add the onions, bell pepper, jalapeno, and garlic. Sauté the veggies for about 5 minutes or until they are soft.
- Add the undrained diced tomatoes and Taco seasoning. Stir and let cook a few minutes.
- Slowly add the chicken broth.
- Add the corn and shredded chicken, bring up to boil and then turn it down to a simmer for about 15 minutes.
- After 15 minutes add the cream cheese and stir until it is all melted.
- Now add the black beans and colby jack cheese, let simmer about 5 minutes.
- Serve hot and garnish with what you like.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 435
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 70 mg