Description
A hearty and creamy chicken taco soup rich in flavors combining rotisserie chicken with vibrant ingredients.
Ingredients
Scale
- 2½ cups (350 g) rotisserie chicken, shredded
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (14.5 ounces) petite diced tomatoes
- 1 can (15 ounces) sweet corn, drained
- 1 can (28 ounces) green enchilada sauce
- 1 can (14 ounces) chicken broth
- 1 packet (2 tablespoons) taco seasoning
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 8 ounces cream cheese, cubed and at room temperature
- 1 cup (113 g) cheddar cheese, shredded
- Jalapeno, sliced for garnish
- Cilantro, chopped for garnish
- Lime wedges, for garnish
- Sour cream, for garnish
- Tortilla chips, for serving
Instructions
- Add the shredded chicken, black beans, pinto beans, diced tomatoes, sweet corn, green enchilada sauce, chicken broth, taco seasoning, cumin, chili powder, and garlic powder to a large pot over medium-high heat. Bring to a boil.
- Reduce heat and let it simmer for 20-25 minutes, allowing flavors to meld.
- In the last 10 minutes of cooking, stir in the cream cheese until melted.
- Serve hot with garnishes such as cheddar cheese, jalapeno slices, cilantro, lime wedges, and sour cream. Enjoy with tortilla chips on the side.
Notes
For a vegetarian version, substitute rotisserie chicken with more beans or lentils. Adjust spice levels according to your preference for heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken, soup, taco, creamy, comfort food, easy recipe
