Description
Discover how to make a flavorful Chicken Taco Soup with Cream Cheese. This easy recipe is perfect for cozy nights in. Get ready to impress with your cooking skills!
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breast, cubed (450 g)
- 2 cups chicken broth (480 ml)
- 1 can diced tomatoes with green chilies (10 oz/283 g)
- 1 can black beans, drained and rinsed (15 oz/425 g)
- 1 can corn, drained (15 oz/425 g)
- 1 teaspoon ground cumin (5 g)
- 1 teaspoon chili powder (5 g)
- 1 teaspoon paprika (5 g)
- 1/2 teaspoon salt (2.5 g)
- 1/4 teaspoon black pepper (1.25 g)
- 8 ounces cream cheese, cubed (225 g)
- 1 cup shredded cheddar cheese (115 g)
- 1/4 cup fresh cilantro, chopped (15 g)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until soft, about 3-4 minutes.
- Stir in minced garlic and cook for another 30 seconds.
- Add cubed chicken breast to the pot and cook until browned, about 5-7 minutes.
- Pour in chicken broth and bring to a simmer.
- Add the can of diced tomatoes with green chilies, black beans, and corn.
- Stir in ground cumin, chili powder, paprika, salt, and black pepper.
- Let the soup simmer for 15 minutes to blend flavors.
- Add cubed cream cheese to the pot and stir until melted and smooth.
- Stir in shredded cheddar cheese until melted.
- Remove soup from heat and stir in chopped cilantro.
- Serve hot.
Notes
- Consider using low-fat cream cheese and reduced-fat cheddar for a lighter option.
- Enhance the soup with extra veggies like bell peppers or zucchini for added nutrition.
- Kick up the heat by adding a touch of hot sauce or red pepper flakes.
