Creamy Chicken Taco Soup
This chicken taco soup is oh-so-creamy and loaded with shredded chicken, veggies, beans, and a delicious broth. Get ready for a fiesta of flavors!
Servings 6 servings
Calories 328kcal
Ingredients
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 1 red bell pepper deseeded and diced
- 1 lb chicken breast boneless, skinless
- 4 cups chicken broth
- 15 oz diced tomatoes
- 3 tbsp taco seasoning
- 1 tsp salt adjust to preference
- 15 oz canned black beans rinsed and drained
- 15 oz canned corn rinsed and drained
- 4 oz cream cheese softened to room temperature
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and bell pepper and sauté for 5-8 minutes, or until the veggies have softened.
- Add the whole chicken breasts to the pot. Pour in the chicken broth, diced tomatoes, taco seasoning, and salt. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and simmer the soup for 15-20 minutes, or until the chicken is fully cooked and tender.
- Remove the cooked chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
- Stir in the black beans and corn. Simmer the soup for another 5-10 minutes to heat everything through.
- Add the softened cream cheese and stir until it fully melts, creating a creamy texture.
- Taste and adjust the seasoning as needed. Serve the soup hot with your favorite toppings, like shredded cheese, sour cream, cilantro, diced avocado, lime wedges, and/or tortilla chips.
Video
Nutrition
Calories: 328kcal | Carbohydrates: 30g | Protein: 25g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 1613mg | Potassium: 841mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1104IU | Vitamin C: 38mg | Calcium: 85mg | Iron: 3mg