Easy Chicken Taco Soup Recipe

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This is the kind of soup your grandma might make if she had a taste for tacos. It’s rich, a little spicy, and made with things you’ve likely got in the pantry. Nothing fancy here, just good food in one big pot. Perfect for busy nights or when you want something warm and ready in about half an hour.

You’ll Need:

• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 1/2 red bell pepper, chopped
• 3 cups chicken broth (low salt if you’d like)
• 2 (10 oz) cans Rotel diced tomatoes with green chilies
• 1 (14 oz) can black beans, rinsed and drained
• 1 (12 oz) can corn, drained
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 8 oz cream cheese, softened
• 2 cups cooked chicken, shredded
• Salt and pepper to taste

Toppings (optional):

avocado, tortilla strips, shredded cheese, cilantro, jalapeño, lime

How To Make It

1. Cook the onion and pepper: Warm up the oil in a big soup pot. Add chopped onion and red bell pepper. Cook 5 minutes or so until they soften.
2. Add in the rest: Pour in the broth, tomatoes, beans, corn, and all your seasonings. Stir it up. Bring it to a boil, then lower the heat and let it bubble gently for 5 minutes.
3. Melt the cream cheese: Cut the softened cream cheese into chunks. Drop them into the soup and stir until it’s all melted in and smooth.
4. Add the chicken: Stir in your shredded chicken. Let it warm through for about 5-7 minutes.
5. Taste and serve: Add salt and pepper as needed. Ladle into bowls and pile on your favorite toppings.

What You’ll Need

• Big soup pot or Dutch oven
• Knife and cutting board
• Wooden spoon

Tips from the Kitchen

• Let your cream cheese sit out to soften. If it’s too cold, it won’t melt right.
• Any cooked chicken will do, but rotisserie chicken saves time.
• Don’t skip the toppings. A little crunch or cheese on top makes it extra nice.

Keeping Leftovers

Put any leftovers in a container with a lid. Keep in the fridge 3 to 5 days. Or freeze it up to 3 months. Reheat slowly and stir well.

Nutrition (per serving if you get 6 bowls)

Calories: 366 | Carbs: 27g | Protein: 21g | Fat: 20g | Fiber: 7g
Note: These are just estimates. Real life varies. Ask your doctor if you need to be exact.

Old-Fashioned Q&A