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Creamy Chicken Taco Soup

A cozy, hearty soup bursting with flavor, perfect for family dinners or quick lunches.
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Préparation 15 minutes
Cuisson 30 minutes
Temps total 45 minutes
Portions: 6 servings
Plat: Dinner, Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Préparation Notes

Ingrédients
  

Base Ingredients
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups diced, cooked chicken
  • 1 cup sweet corn, canned or frozen
  • 1 package (8 oz) cream cheese or 1 cup heavy cream
  • 4 cups chicken broth
  • 1 packet (1 oz) taco seasoning
  • 1 cup shredded cheddar cheese
  • to taste tortilla chips for serving

Préparation
 

Preparation
  1. Gather all your ingredients and tools.
  2. Dice the cooked chicken, drain the beans, and measure out the corn.
Cooking
  1. In a large pot, combine the Rotel tomatoes, black beans, diced chicken, and sweet corn. Stir gently to mix.
  2. Add the cream cheese, chicken broth, and taco seasoning to the pot.
  3. Heat over medium heat, stirring occasionally for about 10 minutes until it simmers.
  4. Simmer until the chicken is cooked through and the soup is hot, around 20 minutes.
  5. Stir in the shredded cheddar cheese until melted.
  6. Taste and adjust seasoning as needed.
Serving
  1. Scoop the soup into bowls and serve it hot, garnished with tortilla chips and optional toppings.

Notes et conservation

Store leftovers in an airtight container for up to 3-4 days. If freezing, portion and let cool before transferring. Avoid reheating in the microwave.