why make this recipe
Creamy Chicken Taco Soup is a delicious and hearty dish that combines the best flavors of your favorite tacos into a warm bowl of goodness. It’s perfect for busy weeknights and can be made quickly with just a few ingredients. The combination of juicy chicken, beans, and corn in a creamy broth makes it not only tasty but also filling. Plus, it’s great for meal prepping or feeding a crowd!
how to make Creamy Chicken Taco Soup
Ingredients:
- 1 can Rotel tomatoes
- 1 can black beans, rinsed and drained
- 2 cups cooked chicken, shredded
- 1 cup sweet corn, drained
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup cream or half-and-half (optional)
- Toppings: shredded cheese, avocado, sour cream
Directions:
- In a large pot, combine the Rotel tomatoes, black beans, chicken, sweet corn, chicken broth, chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes.
- If using cream, stir it in just before serving.
- Serve hot and garnish with your choice of toppings.
how to serve Creamy Chicken Taco Soup
Serve Creamy Chicken Taco Soup hot in bowls. You can top each serving with shredded cheese, avocado slices, or a dollop of sour cream for extra flavor. This soup pairs well with tortilla chips or warm crusty bread on the side for dipping.
how to store Creamy Chicken Taco Soup
To store leftovers, let the soup cool down, then transfer it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing the soup in individual portions. It can last in the freezer for about 2-3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove.
tips to make Creamy Chicken Taco Soup
- To make it spicier, add more chili powder or diced jalapeños.
- Use rotisserie chicken for an even quicker option.
- You can substitute vegetable broth for chicken broth for a vegetarian version.
variation
For a lighter version, skip the cream and use non-dairy milk instead. You can add more vegetables, like bell peppers or zucchini, for added nutrients. If you don’t have black beans, you can use kidney beans or pinto beans instead.
FAQs
Can I make this soup ahead of time?
Yes, you can make Creamy Chicken Taco Soup ahead of time. It tastes even better the next day as the flavors meld together.
Can I use leftover turkey in this recipe?
Absolutely! Leftover turkey works great in this soup and can be a delicious alternative to chicken.
Is this soup gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free broth and toppings. Always double-check your ingredient labels!
Creamy Chicken Taco Soup
Ingredients
Main Ingredients
- 1 can Rotel tomatoes
- 1 can black beans, rinsed and drained
- 2 cups cooked chicken, shredded Use rotisserie chicken for a quicker option.
- 1 cup sweet corn, drained
- 4 cups chicken broth Can substitute vegetable broth for a vegetarian version.
Spices and Seasoning
- 1 teaspoon chili powder Add more for spiciness.
- 1 teaspoon cumin
- to taste Salt and pepper
Optional Ingredients
- 1 cup cream or half-and-half For a creamier texture.
- Toppings: shredded cheese, avocado, sour cream Top each serving for extra flavor.
Instructions
Cooking
- In a large pot, combine the Rotel tomatoes, black beans, chicken, sweet corn, chicken broth, chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes.
- If using cream, stir it in just before serving.
- Serve hot and garnish with your choice of toppings.