Chicken Taco Soup Recipe
This Chicken Taco Soup is a delicious and comforting dish that is perfect for a cozy night in. Packed with flavorful ingredients and easy to make, it’s a family favorite!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8-10 servings
- Category: Main Course
- Method: Stovetop, Slow Cooker
- Cuisine: American, Mexican, Tex-Mex
- Diet: Gluten Free
Ingredients
For the Soup:
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 cup green bell pepper
- 2 cloves garlic, minced
- 15 ounce can black beans, drained and rinsed
- 10 ounce can Rotel tomatoes and chiles with juices
- 1 cup frozen corn or drained canned corn
- 2 taco seasoning packets (original or chicken taco packet)
- 4 cups chicken broth
- 4 ounces cream cheese
- 2 cups cooked shredded chicken
Optional Garnishes:
- Shredded cheese
- Cilantro
- Tortilla strips/chips
- Sour cream
- Avocado
Instructions
- Sauté Vegetables: Set a large soup pot over medium heat. Add butter, onion, red bell pepper, green bell pepper, and garlic. Sauté for 3-4 minutes.
- Add Ingredients: Stir in black beans, Rotel, corn, taco seasoning, and broth. Simmer for 10 minutes.
- Add Chicken and Cream Cheese: Add cream cheese and shredded chicken. Stir until cream cheese melts.
- Serve: Serve warm with desired toppings.
Notes
- If using raw chicken breasts, simmer them in the broth for 15 minutes before shredding and adding back to the soup.
- For a Crockpot version, sauté veggies first, then add all ingredients to the slow cooker and cook as directed.
- This soup can be stored in the fridge for up to 4 days, making it great for meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 155 kcal
- Sugar: 5g
- Sodium: 741mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 1.4g
- Trans Fat: 0.1g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 18mg
Find it online: https://cookingwithsarah.com/chicken-taco-soup-recipe/
