Ah, chicken taco soup—a bowl of comfort that feels like a warm hug on a chilly day. You know, it’s that kind of recipe that whispers to you from the kitchen, promising to be both indulgent and simple, like finding an unexpected $10 in your winter coat pocket. And while the world outside spins in its usual chaos (did you hear about the latest TikTok food trend?), you’ll be tucked away with this creamy, spicy delight, savoring every spoonful.
Steps
- Begin by heating olive oil in a large pot over medium-high heat, and sauté chopped onion for about 5 minutes until it becomes soft.
- Add chicken broth, Rotel diced tomatoes, black beans, corn, red bell pepper, chili powder, garlic powder, cumin, and smoked paprika to the pot.
- Increase the heat to high and bring the mixture to a boil, then lower the heat and let it simmer uncovered for 5 minutes.
- Meanwhile, prepare your toppings like shredded cheese, avocado, cilantro, and tortilla strips if desired.
- Cut the softened cream cheese into smaller cubes and add them to the soup, stirring until fully melted and incorporated.
- Stir in the shredded rotisserie chicken and continue to cook for another 5-7 minutes until the chicken is warmed through.
- Season the soup with salt and pepper to taste, then serve hot with your choice of toppings.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium sweet or yellow onion, chopped
- 3 cups chicken broth
- 2 (10 ounce) cans Ro-tel diced tomatoes and green chilies with juices
- 1 (14 ounce) can black beans, drained and rinsed
- 1 (12 ounce) can corn, drained
- 1/2 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
- 2 cups cooked or rotisserie chicken, shredded
- Salt and pepper, to taste
- Shredded Mexican cheese blend
- Avocado
- Cilantro
- Tortilla strips
Nutritional Values
Calories: 366kcal | Carbohydrates: 27g | Protein: 21g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 966mg | Potassium: 780mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1507IU | Vitamin C: 33mg | Calcium: 112mg | Iron: 4mg
FAQ
- Can I use uncooked chicken for the chicken taco soup?
- Yes, you can! If you prefer to use uncooked chicken, start by adding 2 cut-up chicken breasts or 4 cut-up chicken thighs to the pot after sautéing the onion for a few minutes. Cook the chicken for about 5 minutes, then remove it to a plate, adding it back in towards the end to ensure it finishes cooking without becoming tough.
- What substitutions can I make for cream cheese in this recipe?
- If you want to substitute cream cheese, you can use heavy cream instead. Start with 1/2 cup and adjust to about 1 cup based on your preference. Adding lime juice before serving will give the soup a nice tangy flavor.
- How can I store and reheat leftovers?
- You can keep the taco soup in the fridge for 3-5 days in a sealed container. It can also be frozen for up to 3 months. When reheating, use a low heat setting, as the cream cheese might slightly separate. Stir well before serving to ensure the best texture.
- What are some suggested toppings for chicken taco soup?
- For added crunch, use tortilla strips or crushed tortilla chips. A dollop of sour cream or plain Greek yogurt can provide a cooling effect, while avocado adds creaminess. You can also top with shredded cheddar or a Tex-Mex blend, lime wedges, cilantro, or sliced jalapeno peppers for extra flavor and spice.
- How can I make the soup spicier or milder?
- To make the soup spicier, add 1/2 teaspoon of cayenne pepper or adjust to your liking. If you prefer a milder soup, opt for mild Rotel tomatoes, as the original ones have a bit of a kick. Adjusting the amount of chili powder can also help control the spice level.
Tips
- Soften the cream cheese before adding it to the soup to ensure it melts smoothly. You can leave it out at room temperature before starting the recipe or microwave it in short intervals until it reaches a soft consistency.
- If you’re not using Rotel diced tomatoes, consider adding a can or two of diced green chilies to achieve a similar flavor profile. The chilies contribute a significant depth to the soup’s taste.
- For a thicker soup, consider adding a cornstarch slurry. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the soup a few minutes before serving.
- If you’re concerned about sodium levels, opt for low-sodium chicken broth. This can help control the overall salt content in the soup without compromising on flavor.
Equipment
- Instant Pot – If you plan to use the Instant Pot method for cooking the soup.
- Crockpot/Slow Cooker – If you plan to use the Crockpot method for cooking the soup.
- Immersion Blender – Useful if you want to blend the soup for a creamier texture, although not specified in the recipe, it can be a handy tool for similar recipes.
- Soup Pot/Dutch Oven – While many people have basic pots, a large, high-quality soup pot or Dutch oven could be a worthwhile purchase for making soups regularly.
