Chicken Taco Soup
Chicken Taco Soup is a perfect soup for the colder months. Made with diced tomatoes with green chiles, corn, and a creamy broth, your whole family will enjoy this quick and easy recipe and it will certainly elevate your taco Tuesday!
Servings: 4
Calories: 322kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 10 ounce can of ro-tel diced tomatoes & green chillies, juices included
- 3 cups chicken bone broth
- 1 packet of taco seasoning
- 1 cup frozen corn
- 8 ounces cream cheese, softened and cut into cubes
- 2 cups chicken breast, cooked and shredded
- optional toppings: shredded cheese, sliced avocado, tortilla strips, cilantro
Instructions
- Heat a heavy bottom pot or dutch oven over medium heat with olive oil, then add the onion and sauté for 3-5 minutes, or until softened.
- Add the ro-tel, chicken bone broth, taco seasoning, and corn to the pot. Mix until combined. Then increase the heat to medium-high and bring to a boil.
- Add the cream cheese and reduce the heat to medium-low. Stir until cream cheese has melted into the soup.
- Add the chicken and cook for 5-6 minutes, stirring occasionally.
Notes
- You can mix in fresh lime juice and chopped cilantro when adding the chicken for more flavor.
- Season with salt and pepper before serving if desired, but I don't think it needs any!
- Black beans would be delicious in this soup if you like them. I don't like beans, so I didn't add them to mine!
Nutrition
Calories: 322kcal | Carbohydrates: 21g | Protein: 29g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 79mg | Sodium: 519mg | Potassium: 712mg | Fiber: 3g | Sugar: 7g | Vitamin A: 596IU | Vitamin C: 13mg | Calcium: 118mg | Iron: 2mg