Creamy Chicken Taco Soup
A hearty and comforting soup packed with chicken, beans, and spices, perfect for family dinners or game nights.
Ingredients
Main Ingredients
- 1.5 cups cooked shredded chicken Use rotisserie chicken for convenience.
- 1 can pinto beans (15 oz) Drained and rinsed.
- 1 can diced tomatoes (15 oz) Include juices.
- 1 can chicken broth (15 oz)
- 1 small red onion, finely chopped
- 1 clove garlic, minced Fresh garlic recommended.
- 1/3 cup cream cheese, at room temperature For creaminess.
- 2 tsp lime juice Fresh lime juice preferred.
- 1 tbsp cilantro, chopped For garnish.
- 2/3 cup corn Frozen corn works great.
- 1 tbsp chili powder Adjust spice level to taste.
- 1/4 tsp cayenne pepper Adjust for heat preference.
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp cumin
Optional Toppings
- chopped onion
- chopped tomato
- chopped cilantro
- chopped avocado
- tortilla chips
Instructions
Preparation
- Heat a splash of oil in a dutch oven or large saucepan over medium heat.
- Add finely chopped red onion and sauté until soft and translucent, about 3-4 minutes.
- Stir in minced garlic for about 1 minute until fragrant.
Cooking
- Add chili powder, cayenne pepper, oregano, salt, and cumin. Stir to bloom the spices.
- Add canned diced tomatoes with their juices and cream cheese. Stir until smooth.
- Stir in chicken, pinto beans, corn, chicken broth, and lime juice. Mix well.
- Allow the mixture to simmer for about 30 minutes, stirring occasionally.
Serving
- Serve hot, topped with optional toppings like onion, tomato, cilantro, avocado, and tortilla chips.
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Notes
Make it vegetarian by using more beans or lentils. For extra creaminess, add heavy cream.