Description
A comforting and flavorful chicken taco soup recipe featuring tender shredded chicken, black beans, corn, and Rotel tomatoes in a creamy, spiced broth. Perfect for busy weeknight dinners and guaranteed to become a family favorite.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- ½ medium onion, chopped
- ½ red bell pepper, chopped
- 3 cups chicken broth
- 2 cans (~10 oz each) Rotel diced tomatoes with green chilies (including juices)
- 1 can (14 oz) black beans, drained and rinsed
- 1 can (12 oz) corn, drained
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese, softened
- 2 cups cooked, shredded chicken (rotisserie works great!)
- Salt & pepper, to taste
Toppings (optional but highly recommended):
- Shredded Mexican blend cheese
- Fresh avocado slices
- Chopped cilantro
- Tortilla strips or crushed chips
- Lime wedges
Instructions
Heat oil in your pot. Add onion and cook 5 minutes until soft. My kids know something good is happening when they smell onions cooking. They start hanging around the kitchen asking when dinner will be ready.
Add bell pepper, broth, Rotel, beans, corn, and spices. Don’t drain the Rotel. That juice is where the flavor is. Stir it up and get it boiling. I always get my bowls out now because everyone gets impatient once they smell this cooking.
Turn heat down and simmer 5 minutes. House smells amazing now. I chop my toppings during this time. Kids usually show up asking if it’s ready yet.
Cut room temperature cream cheese into pieces and stir it in. Keep stirring until it all melts. This is when the soup transforms from okay to incredible. You’ll see the color change as it gets creamy.
Add chicken and cook 5-7 minutes until hot. I taste it now and add more salt or spices if needed.
Taste and add salt and pepper. Put it in bowls and let everyone add their own toppings. My family fights over the cheese and avocado every time.
Notes
Save time by using rotisserie chicken – it’s already perfectly seasoned and saves you 20 minutes of cooking time
If you want it spicier, add a pinch of cayenne or use Rotel’s “Hot” variety instead of original
Make it even creamier by stirring in a splash of heavy cream at the end
For a smokier flavor, char your bell pepper on the grill first before adding it
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex