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.
Ingredients
1tablespooncooking oil
1mediumonion, minced
4clovesgarlic, minced
1mediumred bell pepper, diced
3tablespoonstaco seasoning, use our homemade taco seasoning for the best flavor!
Toppings: cilantro, avocado, cheddar cheese, tortilla chips, and/or lime juice
Instructions
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.
1 tablespoon cooking oil, 1 medium onion, 4 cloves garlic, 1 medium red bell pepper
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 tablespoons taco seasoning, 1 teaspoon EACH: salt and pepper, 6 cups chicken stock, 28 ounce can fire-roasted tomatoes, 2 large chicken breasts
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.
8 ounces cream cheese
Add the corn and black beans and let them warm. Serve the soup topped with any or all of the toppings.
2 cups frozen corn, 15 ounce can black beans, Toppings: cilantro, avocado, cheddar cheese, tortilla chips, and/or lime juice