Description
A comforting bowl of creamy chicken taco soup, perfect for family dinners, featuring shredded chicken, beans, and spices.
Ingredients
- 2½ cups (350 g) rotisserie chicken, shredded
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (14.5 ounces) petite diced tomatoes
- 1 can (15 ounces) sweet corn, drained
- 1 can (28 ounces) green enchilada sauce
- 1 can (14 ounces) chicken broth
- 1 packet (2 tablespoons) taco seasoning
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 8 ounces cream cheese, cubed, room temperature
- 1 cup (113 g) cheddar cheese, shredded
- Jalapeno, sliced for garnish
- Cilantro, chopped for garnish
- Lime wedges, for garnish
- Sour cream, for garnish
- Tortilla chips, for serving
Instructions
- In a large pot over medium-high heat, add the rotisserie chicken, black beans, pinto beans, diced tomatoes, corn, green enchilada sauce, chicken broth, taco seasoning, cumin, chili powder, and garlic powder. Bring to a boil.
- Lower the heat and let it simmer for 20-25 minutes.
- In the final 10 minutes of cooking, add in the cream cheese and stir until melted.
- Serve with garnishes like shredded cheddar cheese, jalapeño slices, chopped cilantro, lime wedges, sour cream, and tortilla chips atop the soup.
Notes
For added spice, incorporate fresh jalapeños while cooking. Use an immersion blender for a smoother consistency if desired.
