Easy Chicken Taco Soup
A comforting and flavorful chicken taco soup that’s easy to prepare and perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- 4 cups chicken broth
- 1 packet taco seasoning
- 1 package (8 oz) cream cheese
- 1 cup corn (frozen or canned)
- 1 cup black beans (canned, drained, and rinsed)
- Shredded cheese (for topping)
- Sour cream (for topping)
- Cilantro (for topping)
- Avocado (for topping)
Instructions
- Combine ingredients in a large pot including chicken, Rotel tomatoes, and chicken broth. Bring to a boil over medium-high heat.
- Simmer the soup by reducing the heat to medium-low and cook for about 20 minutes, until the chicken is fully cooked.
- Shred the chicken using two forks once cooked, then return it to the pot.
- Add the cream cheese and taco seasoning, stirring until smooth.
- Stir in corn and black beans, cooking for an additional 5-10 minutes until heated through.
- Serve hot garnished with your choice of toppings.
Notes
For spicier flavor, add sliced jalapeños or fresh lime juice. This soup freezes well and can be reheated on the stovetop.
Find it online: https://www.chickenpalette.com/easy-chicken-taco-soup/