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Creamy Chicken Taco Soup

A creamy, spicy, and comforting soup that captures the essence of street food with vibrant flavors and hearty ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups chicken broth
  • 1 15.25-ounce can black beans, drained and rinsed
  • 1 10-ounce can diced tomatoes with green chilies, do not drain
  • 1 15.25-ounce can whole kernel corn, drained
  • 1 16-ounce bag cooked chicken breast fillets, diced Rotisserie chicken can be used.
  • 1 1-ounce packet taco seasoning
  • 1 tablespoon minced onion
  • 1 8-ounce brick cream cheese For silkier texture, soften before adding.
Optional Garnishes
  • sour cream
  • avocado
  • shredded cheese
  • tortilla chips

Method
 

Cooking
  1. In a large pot over medium heat, combine chicken broth, black beans, diced tomatoes, corn, diced chicken, taco seasoning, and minced onion.
  2. Bring the mixture to a boil.
  3. Reduce heat to low and let simmer for 25 minutes.
  4. Remove from heat and stir in the cream cheese until melted and fully mixed.
Serving
  1. Serve in deep bowls topped with sour cream, avocado, shredded cheese, and crushed tortilla chips.
  2. Optionally garnish with cilantro, a squeeze of lime, and pickled jalapeños.

Notes

Refrigerate leftovers in airtight containers for up to 4 days. Reheat gently. Can be frozen for up to 3 months. For variations, try using vegetable broth for a vegetarian version or add cheese for extra richness.