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Easy Creamy Chicken Taco Soup

A spoonful of creamy, orange broth dripping back into a bowl of rich chicken taco soup with shredded chicken, corn, and beans.
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Make this simple, hearty chicken taco soup on the stovetop in under 30 minutes. This recipe uses shredded chicken and cream cheese for a satisfying, creamy finish perfect for a quick weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
  • 4 cups chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1 packet (1 ounce) taco seasoning mix
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup water

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the rinsed black beans, drained corn, undrained diced tomatoes and green chilies, chicken broth, shredded chicken, and taco seasoning to the pot. Stir to combine.
  3. Bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 10 minutes so the flavors combine.
  4. Stir in the cubed cream cheese and 1/2 cup of water. Stir constantly until the cream cheese is completely melted and the soup is creamy.
  5. Taste and adjust seasoning if needed. Serve hot with your favorite toppings.

Notes

  • For a slow cooker version, combine all ingredients except the cream cheese in the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the cream cheese during the last 30 minutes of cooking.
  • Shredded rotisserie chicken works well for saving time.
  • Garnish options include shredded cheddar cheese, sour cream, chopped cilantro, or crushed tortilla chips.

Nutrition

Find it online: https://hungryhearld.com/easy-creamy-chicken-taco-soup-recipe/