Description
This Easy Chicken Taco Soup is a hearty, flavorful, and gluten-free dish made with rotisserie chicken, black beans, corn, and Ro-Tel tomatoes in a rich, spiced broth. Creamy and satisfying, it’s ready in just 35 minutes—perfect for a quick weeknight meal or a cozy dinner!
Ingredients
Scale
Meat:
- 2 cups rotisserie chicken, shredded
Produce:
- 1 (14 oz) can black beans, drained and rinsed
- 1 (12 oz) can corn, drained
- 1/2 medium onion, diced
- 1/2 red bell pepper, diced
- 1 tsp garlic powder
- 2 (10 oz) cans Ro-Tel diced tomatoes & green chilies, with juices
Canned Goods:
- 3 cups chicken broth
Baking & Spices:
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin, ground
- Salt & pepper, to taste
Oils & Vinegars:
- 1 tbsp olive oil
Dairy:
- 8 oz cream cheese, cubed
Instructions
1. Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat.
- Add onions and red bell pepper, cooking for 3-4 minutes until softened.
- Stir in garlic powder, chili powder, cumin, smoked paprika, salt, and pepper.
2. Build the Soup Base:
- Pour in chicken broth, black beans, corn, and Ro-Tel tomatoes (with juices).
- Bring to a gentle simmer over medium heat.
3. Add Chicken & Cream Cheese:
- Stir in the shredded rotisserie chicken.
- Add cream cheese, stirring frequently until fully melted and blended.
4. Simmer & Serve:
- Let the soup simmer for 10-15 minutes, stirring occasionally.
- Taste and adjust seasoning if needed.
- Serve warm with toppings like shredded cheese, sour cream, avocado, tortilla chips, or fresh cilantro!
Notes
- For a spicy kick, add ½ tsp cayenne pepper or diced jalapeños.
- To make it dairy-free, swap cream cheese for coconut milk or omit it.
- Leftovers taste even better the next day! Store in an airtight container for up to 3 days in the fridge.
