Why Make This Recipe
Creamy Chicken Taco Soup is a delightful dish that combines the flavors of tacos with a comforting, creamy texture. It’s perfect for a cozy night in or a gathering with friends. This recipe is quick to prepare and is full of healthy ingredients, making it a great option for busy weeknights. The rich taste will satisfy your cravings while being easy to make.
How to Make Creamy Chicken Taco Soup
Ingredients:
- 1 can Rotel tomatoes
- 1 can black beans, rinsed and drained
- 2 cups cooked chicken, shredded
- 1 cup sweet corn, drained
- 4 cups chicken broth
- 1 packet taco seasoning
- 1 cup cream cheese (optional)
- Salt and pepper to taste
Directions:
- In a large pot, combine Rotel tomatoes, black beans, cooked chicken, sweet corn, and chicken broth.
- Stir in taco seasoning and bring to a boil.
- Reduce heat and let simmer for 20 minutes.
- If using, stir in cream cheese until melted and well combined.
- Season with salt and pepper to taste. Serve warm.
How to Serve Creamy Chicken Taco Soup
Serve Creamy Chicken Taco Soup hot in bowls. You can add toppings such as shredded cheese, diced avocado, sour cream, or fresh cilantro for extra flavor. Pair it with tortilla chips or crusty bread for a satisfying meal.
How to Store Creamy Chicken Taco Soup
To store leftovers, let the soup cool completely. Place it in an airtight container and refrigerate for up to 3-4 days. You can also freeze the soup in a freezer-safe container for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
Tips to Make Creamy Chicken Taco Soup
- You can use rotisserie chicken to save time.
- For a spicier kick, add jalapeños or cayenne pepper.
- If you want it thicker, you can blend part of the soup and then return it to the pot.
Variation
If you want a vegetarian option, simply skip the chicken and add more beans or vegetables like bell peppers and zucchini for added nutrition.
FAQs
CAN I MAKE THIS SOUP IN A SLOW COOKER?
YES, YOU CAN. ADD THE ROTEL TOMATOES, BLACK BEANS, COOKED CHICKEN, SWEET CORN, CHICKEN BROTH, AND TACO SEASONING TO THE SLOW COOKER AND STIR TO COMBINE. COOK ON LOW FOR 4–6 HOURS OR ON HIGH FOR ABOUT 2–3 HOURS. IF YOU’RE USING CREAM CHEESE, ADD IT DURING THE LAST 30 MINUTES OF COOKING AND STIR UNTIL COMPLETELY MELTED AND SMOOTH. THIS METHOD IS GREAT WHEN YOU WANT DINNER READY AND WAITING FOR YOU.CAN I USE FROZEN CORN IN THIS RECIPE?
ABSOLUTELY! FROZEN CORN WORKS JUST AS WELL AS CANNED CORN. THERE’S NO NEED TO THAW IT FIRST—JUST ADD IT STRAIGHT INTO THE POT OR SLOW COOKER. IT WILL HEAT THROUGH AS THE SOUP SIMMERS. FROZEN CORN CAN EVEN GIVE A SLIGHTLY “FRESHER” TEXTURE COMPARED TO CANNED.IS IT POSSIBLE TO MAKE THIS SOUP DAIRY-FREE?
YES! TO MAKE THE SOUP DAIRY-FREE, SIMPLY LEAVE OUT THE CREAM CHEESE OR USE A DAIRY-FREE ALTERNATIVE LIKE CASHEW CREAM, COCONUT CREAM, OR A STORE-BOUGHT VEGAN CREAM CHEESE. THE SOUP WILL STILL BE FLAVORFUL THANKS TO THE TACOS SEASONING, CHICKEN, AND ROTEL TOMATOES. IF YOU’RE SERVING TOPPINGS, CHOOSE DAIRY-FREE OPTIONS LIKE AVOCADO, FRESH CILANTRO, AND CRUSHED TORTILLA CHIPS INSTEAD OF CHEESE OR SOUR CREAM.
Creamy Chicken Taco Soup
Ingredients
Main Ingredients
- 1 can Rotel tomatoes
- 1 can black beans, rinsed and drained
- 2 cups cooked chicken, shredded Can use rotisserie chicken to save time.
- 1 cup sweet corn, drained Frozen corn works well.
- 4 cups chicken broth
- 1 packet taco seasoning
- 1 cup cream cheese (optional) Use a dairy-free alternative for dairy-free option.
- to taste Salt and pepper
Instructions
Cooking
- In a large pot, combine Rotel tomatoes, black beans, cooked chicken, sweet corn, and chicken broth.
- Stir in taco seasoning and bring to a boil.
- Reduce heat and let simmer for 20 minutes.
- If using, stir in cream cheese until melted and well combined.
- Season with salt and pepper to taste. Serve warm.