Creamy Chicken Taco Soup
Creamy Chicken Taco Soup is a soup that is as easy to make as it is to enjoy, filled with chicken, corn, beans, tomatoes, cream cheese, and spices.
Servings: 5
Calories: 503kcal
Ingredients
- 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 favorties fixings like cheese, jalapeno, cilantro, lime, sour cream, and tortilla chips.
Nutrition
Calories: 503kcal