Easy Chicken Taco Soup: A Hearty Twist with Turkey Bacon Delight
A delicious and hearty easy chicken taco soup perfect for any occasion.
Equipment
- soup pot
Ingredients
Soup Ingredients
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 3 cups chicken broth
- 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
- ½ one red bell pepper, chopped
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese, softened I used Philly
- 2 cups cooked/rotisserie chicken, shredded
- Salt & pepper to taste
- Toppings (optional) shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.
Instructions
Cooking Instructions
- Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.
- Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
- Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently (uncovered) for 5 minutes. While the soup cooks, prep your toppings.
- Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully incorporated).
- Stir in the chicken and cook for another 5-7 minutes or so until it's warmed through.
Nutrition
Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 2mg
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