Chicken Taco Soup
This chicken taco soup is an easy one-pot dinner that’s ready in about 30 minutes. It’s made with chicken, black beans, corn, and rice, then finished with cream cheese for a creamy, flavorful soup that’s perfect for busy weeknights or feeding a crowd.
Servings 6
Ingredients
- 1½ pound chicken breast diced
- 1 teaspoon olive oil
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- 1 small onion diced
- ½ cup red bell pepper diced
- 2 cloves garlic minced
- 2 Tablespoons tomato paste
- 1 Tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 cups chicken broth plus more if needed
- 1 10 ounce 10 ounces diced tomatoes with green chilies (Rotel-style)
- 2 cups corn fresh or frozen
- 1 can black beans drained and rinsed
- 3 Tablespoons long-grain white rice rinsed
- 4 ounces cream cheese softened and cubed
You can substitute 1 packet of taco seasoning for the chili powder, cumin, oregano, smoked paprika, garlic powder and onion powder
Toppings:
- Shredded Cheddar Cheese
- Lime Wedges
- Cilantro
- Avocado
- Sliced Jalapeno
Instructions
- Heat olive oil in a large pot over medium heat. Add diced chicken, salt, and pepper. Cook until lightly browned and mostly cooked through.1½ pound chicken breast, 1 teaspoon olive oil, ½ teaspoon kosher salt, ½ teaspoon black pepper
- Add onion and bell pepper. Cook until softened, then stir in garlic and cook briefly1 small onion, ½ cup red bell pepper, 2 cloves garlic
- Add tomato paste and spices. Stir to coat everything and cook for a couple of minutes to build flavor.2 Tablespoons tomato paste, 1 Tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder
- Pour in chicken broth and scrape the bottom of the pot to loosen any browned bits.3 cups chicken broth
- Add Rotel, black beans, and corn. Bring to a gentle simmer.1 10 ounce 10 ounces diced tomatoes with green chilies (Rotel-style), 2 cups corn, 1 can black beans
- Stir in the rice and cook until tender and the soup has slightly thickened.3 Tablespoons long-grain white rice
- Reduce the heat to low and stir in the cream cheese until it melts and becomes smooth. Taste and adjust seasoning if needed. Add extra broth for a thinner consistency.4 ounces cream cheese
- Serve with toppings.Shredded Cheddar Cheese, Lime Wedges, Cilantro, Avocado, Sliced Jalapeno
Notes
Storage, Reheating, and Freezing
Fridge: Store in an airtight container for up to 4 days. Reheat: Warm on the stove or in the microwave. Add a splash of broth to loosen it up. Freezer: Freeze without toppings for up to 2 months. The rice will soften a bit after thawing, but it still reheats well. Did You Try This Recipe? Let me know!Mention @cookingupmemories and tag #cookingupmemories!
