Description
Creamy Chicken Taco Soup is the ultimate comfort dish that combines rich flavors and creamy textures, perfect for any weeknight dinner or cozy gathering. This easy-to-make soup is loaded with shredded rotisserie chicken, hearty beans, sweet corn, and a blend of spices that create a satisfying meal everyone will adore. With just 40 minutes from start to finish, you can enjoy a bowl of warmth topped with your favorite garnishes like jalapeños, cheese, or sour cream. Whether you’re meal prepping for busy days or serving a crowd, this creamy taco soup is sure to impress.
Ingredients
Scale
- 2½ cups shredded rotisserie chicken
- 1 can black beans (15 ounces), drained and rinsed
- 1 can pinto beans (15 ounces), drained and rinsed
- 1 can petite diced tomatoes (14.5 ounces)
- 1 can sweet corn (15 ounces), drained
- 1 can green enchilada sauce (28 ounces)
- 1 cup chicken broth (14 ounces)
- 8 ounces cream cheese, cubed
- 1 cup shredded cheddar cheese
Instructions
- In a large pot over medium-high heat, combine shredded chicken, black beans, pinto beans, diced tomatoes, corn, enchilada sauce, chicken broth, taco seasoning, cumin, chili powder, and garlic powder. Bring to a boil.
- Reduce heat and let simmer for 20-25 minutes. In the last 10 minutes of cooking, stir in cubed cream cheese until melted and well combined.
- Serve hot topped with cheddar cheese, jalapeños, cilantro, lime wedges, and sour cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 790mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg