Creamy Chicken Taco Soup
This Creamy Chicken Taco Soup requires very little prep work, yet results in a hearty, super flavorful soup!
Servings: 8 1-1/4 c servings
Calories: 254kcal
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
- 1 1-ounce packet taco seasoning
- 1 tablespoon minced onion
- 1 8-ounce brick cream cheese
- sour cream, avocado, cheese, tortilla chips, etc for garnish, optional
Instructions
- In a large pot over medium heat*, add the chicken broth, drained and rinsed black beans, tomatoes with green chilies, drained corn, diced chicken, taco seasoning and minced onion.3 cups chicken broth, 1 15.25-ounce can black beans, 1 10-ounce can diced tomatoes with green chilies, 1 15.25-ounce can whole kernel corn, 1 16-ounce bag cooked chicken breast fillets, 1 1-ounce packet taco seasoning, 1 tablespoon minced onion
- Bring the mixture to a boil, then turn the burner to low and let simmer for 25 minutes.
- Remove the soup from the stovetop and stir in the cream cheese until melted and completely mixed.1 8-ounce brick cream cheese
- Serve warm with toppings, if desired.sour cream, avocado, cheese, tortilla chips, etc
Notes
*Slow Cooker Method: Add all ingredients (except for the cream cheese) to a slow cooker. Cook on low heat for 6 hours. Stir in the cream cheese and serve.
Nutrition
Serving: 1.25cups | Calories: 254kcal | Carbohydrates: 17g | Protein: 19g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 72mg | Sodium: 1110mg | Potassium: 440mg | Fiber: 3g | Sugar: 4g | Vitamin A: 55IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg