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Amazing 30-Minute Creamy Chicken Taco Soup

chicken taco soup
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Make this Super Easy 30-Minute Creamy Chicken Taco Soup for a fast, comforting weeknight meal. We use cream cheese for a rich texture. You can cook this quickly on the stovetop or let your slow cooker do the work.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 4 cups chicken broth
  • 1 (8 ounce) package cream cheese, cubed
  • 1 packet (about 1 ounce) taco seasoning mix
  • Optional toppings: shredded cheese, sour cream, avocado, cilantro

Instructions

  1. Place the chicken, black beans, corn, Rotel, cream of chicken soup, chicken broth, and taco seasoning into a large pot or Dutch oven.
  2. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the chicken is cooked through.
  3. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  4. Add the cubed cream cheese to the soup. Stir gently until the cream cheese is fully melted and the soup is creamy.
  5. Simmer for 5 more minutes, stirring occasionally, until heated through.
  6. Serve hot with your favorite toppings.
  7. For Slow Cooker Method: Combine all ingredients except cream cheese in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken, add cream cheese, and stir until melted before serving.

Notes

  • If you prefer a spicier soup, add a dash of hot sauce or use spicy Rotel.
  • For a thicker soup, mash about one cup of the beans against the side of the pot before adding the cream cheese.
  • This recipe freezes well; omit the cream cheese if freezing, and stir it in after reheating.

Nutrition

Find it online: https://whiskdaily.com/easy-creamy-chicken-taco-soup-30-minute-2/