Description
Hearty chicken taco soup delivers Mexican-inspired comfort in one delightful bowl. Packed with tender chicken, zesty spices, and robust vegetables, this recipe promises a quick, satisfying meal for hungry families seeking bold southwestern flavors.
Ingredients
Scale
Main Protein:
- 2 cups cooked/rotisserie chicken, shredded
- 3 cups chicken broth
Vegetables and Beans:
- 1/2 medium onion, chopped
- 1/2 red bell pepper, chopped
- 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies, with juices
- 1 (14 ounce) can black beans, drained & rinsed
- 1 (12 ounce) can corn, drained
Seasonings and Dairy:
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese, softened
- Salt & pepper, to taste
Optional toppings: shredded Mexican cheese blend, avocado, cilantro, tortilla strips
Instructions
- Warm a spacious cookware vessel over moderate flame, drizzling olive oil to coat the bottom evenly.
- Introduce finely chopped onions to the heated surface, allowing them to transform into a translucent, fragrant base while stirring occasionally.
- Pour in the liquid components including broth, diced tomatoes with green chilies, ensuring a robust foundation for the soup’s flavor profile.
- Cascade black beans, golden corn kernels, and vibrant red bell pepper into the bubbling mixture, creating a colorful landscape of ingredients.
- Sprinkle the aromatic spice blend – chili powder, garlic powder, cumin, and smoked paprika – which will infuse the soup with layers of complex, southwestern-inspired flavors.
- Elevate the temperature until the liquid reaches a vigorous boil, then reduce to a gentle simmer, allowing ingredients to meld and harmonize for approximately 5 minutes.
- Segment the cream cheese into manageable portions and gently introduce them into the simmering liquid, stirring consistently to ensure a smooth, creamy integration.
- Fold in pre-cooked, tender shredded chicken, permitting it to warm thoroughly and absorb the surrounding seasonings.
- Taste and calibrate the seasoning with salt and freshly cracked black pepper, adjusting to personal preference.
- Ladle the steaming soup into serving vessels, presenting with an array of optional garnishes for individualized enjoyment.
Notes
- Swap ground chicken or turkey for a leaner protein option that keeps the soup light and healthy.
- Dial down the spice by reducing chili powder or using mild green chilies for sensitive palates.
- Boost vegetable content by adding extra bell peppers, zucchini, or spinach for more nutrition and texture.
- Freeze individual portions in airtight containers for quick weeknight meals, maintaining flavor and quality for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 80 mg