Creamy Chicken Taco Soup
A cozy, hearty soup bursting with flavor, perfect for family dinners or quick lunches.
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
Instructions
Preparation
- Gather all your ingredients and tools.
- Dice the cooked chicken, drain the beans, and measure out the corn.
Cooking
- In a large pot, combine the Rotel tomatoes, black beans, diced chicken, and sweet corn. Stir gently to mix.
- Add the cream cheese, chicken broth, and taco seasoning to the pot.
- Heat over medium heat, stirring occasionally for about 10 minutes until it simmers.
- Simmer until the chicken is cooked through and the soup is hot, around 20 minutes.
- Stir in the shredded cheddar cheese until melted.
- Taste and adjust seasoning as needed.
Serving
- Scoop the soup into bowls and serve it hot, garnished with tortilla chips and optional toppings.
Notes
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.