Creamy Chicken Taco Soup
A delightful blend of taco flavors and creamy texture, perfect for cozy nights or gatherings with friends.
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.
Notes
Serve hot in bowls with optional toppings like shredded cheese, diced avocado, sour cream, or fresh cilantro. Pair with tortilla chips or crusty bread. Store leftovers in an airtight container for up to 3-4 days or freeze for 2-3 months. Thaw overnight before reheating.