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A bowl of creamy chicken taco soup with some cilantro on top.

Chicken Taco Soup

  • Author: Kristen Stevens
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: serves 8 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Tex-Mex

Description

This creamy chicken taco soup is easy to make and super flavorful. It’s full of tender chicken, sweet corn, black beans, fire-roasted tomatoes, and the most delicious creamy broth. 

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Scale

Ingredients

  • 1 tablespoon cooking oil
  • 1 medium onion, minced
  • 4 garlic cloves, minced
  • 1 red bell pepper, diced
  • 3 tablespoons taco seasoning (use our homemade taco seasoning for the best flavor!)
  • 1 teaspoon EACH: salt and pepper
  • 6 cups chicken stock
  • 2 14-ounce cans of fire-roasted tomatoes
  • 2 large chicken breasts
  • 8-ounces cream cheese, cut into cubes
  • 2 cups frozen corn
  • 1 15-ounce can black beans, drained and rinsed
  • Toppings: cilantro, avocado, cheddar cheese, tortilla chips, and/or lime juice

 


Instructions

  1. Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and pepper and cook until the veggies are soft, about 5 minutes. 
  2. Add the taco seasoning, salt, and pepper and stir them into the veggies. Add the chicken stock, fire-roasted tomatoes, and chicken breasts and bring the pot to a boil. Reduce the heat and simmer, covered, for 20 minutes.
  3. Remove the chicken from the pot then add the cream cheese. Shred the chicken using 2 forks (or dice it, if you prefer.) Add the shredded chicken to the pot then stir until the cream cheese melts into the broth. 
  4. Add the corn and black beans and let them warm. Serve the soup topped with any or all of the toppings.
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