Description
Transform your favorite taco night into a rich, velvety masterpiece with this Easy Creamy Chicken Taco Soup. This comfort-food fusion combines tender shredded chicken, sweet corn, protein-packed black beans, and fire-roasted tomatoes in a zesty, creamy broth. Perfect for busy weeknights, this one-pot wonder is ready in just 35 minutes, providing a hearty and nutritious meal that the whole family will love. It is simple to prepare, incredibly satisfying, and tastes like a warm hug in a bowl.
Ingredients
1 tbsp avocado oil
1 medium yellow onion, finely minced
4 cloves garlic, minced
1 medium red bell pepper, finely diced
2 cups cooked chicken breast, shredded
1 (15 oz) can black beans, drained and rinsed
1 cup frozen or canned corn
1 (14.5 oz) can fire-roasted tomatoes
4 cups chicken broth
3 tbsp taco seasoning (homemade or store-bought)
4 oz cream cheese, softened
Optional garnish: fresh cilantro, lime wedges, shredded cheddar cheese
Instructions
Heat oil in a large pot over medium heat and sauté the onion, garlic, and bell pepper until soft.
Add the chicken broth, fire-roasted tomatoes, taco seasoning, black beans, and corn to the pot.
Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
Stir in the shredded chicken and cook for another 5 minutes.
Add the softened cream cheese and whisk gently until the soup is smooth and creamy.
Serve hot with your favorite taco toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can easily adjust the spice level by adding chopped jalapeños or extra chili powder. For a thicker soup, mash a cup of the beans before adding them to the pot.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: Southwestern-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 65mg