Description
This Creamy Chicken Taco Soup is a flavorful, one-pot meal packed with shredded chicken, beans, corn, and a rich taco-spiced broth. Ready in just 30 minutes, it’s perfect for busy weeknights or meal prep!
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp taco seasoning
- 1 tsp cumin
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (15 oz) can black beans, drained & rinsed
- 1 (15 oz) can corn, drained
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- ½ cup heavy cream
- 1½ cups shredded cheddar cheese
Instructions
- Heat oil in a large pot over medium heat. Sauté onion and garlic for 3-4 minutes.
- Stir in taco seasoning and cumin, cooking for 30 seconds.
- Add tomatoes, black beans, corn, and chicken broth. Simmer for 10 minutes.
- Stir in shredded chicken, heavy cream, and cheddar cheese. Simmer 5 more minutes.
- Serve hot with toppings like avocado, sour cream, tortilla strips, or cilantro.
Notes
- Adjust spice levels by adding jalapeños or chili powder.
- For a dairy-free version, use coconut milk instead of heavy cream.
- Store leftovers in the fridge for up to 4 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired