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Easy Chicken Taco Soup

This hearty chicken taco soup combines tender chicken, Rotel tomatoes, and cream cheese in a comforting 35-minute Tex-Mex bowl perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Mexican, Tex-Mex
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 0.5 medium onion chopped
  • 3 cups chicken broth
  • 2 cans Rotel diced tomatoes & green chilies 10 ounce cans with juices
  • 1 can black beans 14 ounce can, drained & rinsed
  • 1 can corn 12 ounce can, drained
  • 0.5 red bell pepper chopped
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 8 ounces cream cheese softened
  • 2 cups cooked chicken rotisserie chicken, shredded
  • salt and pepper to taste

Equipment

  • Large soup pot or Dutch oven
  • Can opener
  • Cutting board and knife

Method
 

  1. Heat olive oil in a large soup pot over medium-high heat. Add chopped onion and sauté for 5 minutes until fragrant and translucent.
  2. Add chicken broth, Rotel tomatoes with juices, drained black beans, corn, chopped bell pepper, chili powder, garlic powder, cumin, and smoked paprika to the pot.
  3. Increase heat to high and bring mixture to a boil, then reduce to a gentle simmer and cook uncovered for 5 minutes.
  4. Cut softened cream cheese into small pieces and add to the soup. Stir continuously until completely melted and incorporated into the broth.
  5. Add shredded chicken and simmer for 5-7 minutes until heated through.
  6. Season with salt and pepper to taste. Serve hot with desired toppings such as shredded cheese, avocado, cilantro, tortilla chips, sour cream, and lime wedges.

Notes

For best results, ensure cream cheese is completely softened before adding to prevent clumping. Take cream cheese out of refrigerator early or microwave in 20-30 second intervals until very soft. Rotel tomatoes are essential for authentic flavor - don't substitute with regular diced tomatoes if possible. Can be made in slow cooker (3-4 hours high, 6-8 hours low) or Instant Pot (8 minutes high pressure). Store refrigerated for 3-5 days or freeze up to 3 months.