Description
A heartwarming creamy chicken taco soup that combines shredded chicken, black beans, sweet corn, and Rotel tomatoes for a comforting and flavorful meal.
Ingredients
Scale
- 1 can Rotel tomatoes
- 1 can black beans (rinsed and drained)
- 3 cups cooked shredded chicken
- 1 can sweet corn
- 8 oz cream cheese (softened)
- 4 cups chicken broth
- 1 packet taco seasoning
- 1 cup shredded cheese (cheddar and Monterey Jack blend)
- Fresh cilantro (to taste)
Instructions
- In a large pot or crockpot, combine Rotel tomatoes, black beans, shredded chicken, and sweet corn. For stovetop, keep heat on medium.
- Add cream cheese and chicken broth, stirring until the cream cheese begins to melt.
- Sprinkle in taco seasoning, mixing thoroughly.
- For stovetop: Cover and simmer for about 20-30 minutes until heated through. For crockpot: Set on low for 3-4 hours until bubbly. For Instant Pot: Seal and cook on high for 15 minutes.
- If using stovetop, shred chicken in the pot and combine until creamy.
- Top with shredded cheese and fresh cilantro before serving.
Notes
A squeeze of lime juice before serving enhances the flavors. Leftovers last 3-5 days in the fridge or can be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Crockpot, Instant Pot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 60mg