Description
A creamy and flavorful chicken taco soup that is perfect for family dinners.
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, room temperature
- Topping options: 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
- To a large pot over medium-high heat, add chicken, black beans, pinto beans, tomatoes, corn, enchilada sauce, chicken broth, taco seasoning, cumin, chili powder, and garlic powder. Bring to a boil.
- Lower the heat and let simmer for 20-25 minutes.
- In the final 10 minutes of cooking, add in the cream cheese and stir together until melted.
- Top with your favorites fixings like cheese, jalapeno, cilantro, lime, sour cream, and tortilla chips.
Notes
- You can adjust the spice level by adding more or less chili powder.
- This soup works well for meal prep and can be stored in the refrigerator for up to 3 days.
- For a lighter version, you can substitute the cream cheese with Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 24 g
- Cholesterol: 60 mg