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Creamy Chicken Taco Soup for Quick and Cozy Nights

Creamy Chicken Taco Soup is a comforting Tex-Mex-inspired dish, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive Oil Substitute with vegetable oil if needed.
  • 1 chopped Onion Use yellow or white onions for a milder taste.
  • 4 cups Chicken Broth Opt for low-sodium broth for a healthier option.
  • 1 can Rotel Diced Tomatoes & Green Chilies Offers a spicy kick.
  • 1 can Black Beans Canned beans should be drained and rinsed.
  • 1 cup Corn Substitute with fresh or frozen corn if preferred.
  • 1 chopped Red Bell Pepper You can use any color bell pepper.
  • 2 tablespoons Chili Powder Adjust to your preferred spice level.
  • 1 teaspoon Garlic Powder Fresh garlic is an excellent alternative.
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Smoked Paprika Regular paprika can be a substitute.
Creaminess
  • 8 ounces Cream Cheese Ensure it's softened for easy mixing.
  • 2 cups Cooked/Roasted Chicken Rotisserie chicken works wonderfully.
Seasoning
  • Salt To taste.
  • Pepper To taste.
Optional Toppings
  • Shredded Mexican Cheese Blend
  • Avocado Offers a fresh, creamy texture.
  • Cilantro Imparts a fresh, herbaceous touch.
  • Tortilla Strips Adds crunch and extra texture.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 chopped onion and sauté for about 5 minutes, or until translucent.
  2. Pour in 4 cups of chicken broth, 1 can of Rotel diced tomatoes, 1 can of rinsed black beans, 1 cup of corn, and 1 chopped red bell pepper. Add 2 tablespoons of chili powder, 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Stir well.
  3. Raise the heat to high to reach a rolling boil. Once boiling, reduce the heat to low and let it simmer uncovered for 5 minutes.
  4. Cut 8 ounces of softened cream cheese into cubes and stir into the soup. Keep stirring until fully melted.
  5. Stir in 2 cups of shredded cooked chicken and cook for an additional 5-7 minutes, or until heated through.
  6. Season with salt and pepper to taste. Ladle into bowls and garnish with toppings like cheese, avocado, cilantro, or tortilla strips.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 30IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

Ensure cream cheese is soft for smooth blending and adjust seasonings to taste.

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