Description
Mexican-inspired Chicken Taco Soup delivers a hearty blend of zesty flavors and comforting warmth. Packed with tender chicken, beans, and bold spices, you’ll savor each spoonful of this quick and satisfying meal that brings Southwest charm to your dinner table.
Ingredients
Scale
Protein:
- 2 cups cooked/rotisserie chicken, shredded
- 8 ounces cream cheese, softened
Vegetables and Legumes:
- 1/2 medium onion, chopped
- 1/2 red bell pepper, chopped
- 2 (10-ounce) cans Ro-tel diced tomatoes & green chilies with juices
- 1 (14-ounce) can black beans, drained & rinsed
- 1 (12-ounce) can corn, drained
Seasonings and Liquid:
- 3 cups chicken broth
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt & pepper to taste
Optional Toppings:
- Shredded Mexican cheese blend
- Avocado slices
- Fresh cilantro
- Tortilla strips
Instructions
- Warm olive oil in a spacious cooking vessel over moderate temperature, gently caramelizing diced onions until they become translucent and fragrant.
- Cascade chicken broth into the pot, introducing fire-roasted tomatoes, ebony legumes, golden kernels, and vibrant crimson pepper. Integrate ingredients with a smooth circular motion.
- Sprinkle aromatic spice blend – chili powder, garlic essence, earthy cumin, and smoky paprika – thoroughly blending to distribute flavors evenly throughout the liquid base.
- Allow mixture to gently bubble and simmer, permitting complex flavors to harmonize and develop depth for approximately 15 minutes.
- Gradually incorporate softened cream cheese, whisking methodically until the broth transforms into a luxuriously creamy consistency with no visible cheese lumps.
- Tenderly fold shredded poultry into the simmering liquid, warming the protein thoroughly for an additional 5 minutes to ensure complete temperature integration.
- Calibrate seasoning with judicious pinches of salt and freshly cracked pepper, tasting and adjusting to personal preference.
- Ladle steaming soup into serving vessels, optionally adorning with preferred complementary garnishes like cilantro, crisp tortilla strips, or tangy sour cream.
Notes
- Swap cream cheese for Greek yogurt to reduce fat and boost protein content, maintaining a creamy texture.
- Customize heat levels by adjusting chili powder or adding diced jalapeños for extra spiciness.
- Prep chicken ahead by using rotisserie or pre-cooked shredded chicken to save time during weeknight cooking.
- Freeze leftovers in airtight containers for up to 3 months, ensuring a quick meal is always ready.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 60 mg