Introduction
Remember those chilly evenings when all you wanted was a warm hug in a bowl? This Easy Chicken Taco Soup is exactly that! It’s the kind of recipe that makes you feel all cozy inside, and the best part? It comes together so quickly, you’ll wonder where it’s been all your life. Seriously, this is my go-to when I need something comforting and incredibly tasty without spending hours in the kitchen.
Why You’ll Love This Recipe
- Fast: Ready in under 40 minutes, perfect for busy weeknights!
- Easy: Minimal chopping and simple steps mean anyone can make it.
- Giftable: Make a big batch and portion it out for a thoughtful homemade gift.
- Crowd-pleasing: Kids and adults alike rave about this flavorful soup.
Ingredients
Gather ’round, friends! Here’s what you’ll need to make this magic happen:
- 1 tablespoon Olive oil: Just a little to get our veggies happy.
- 1/2 medium Onion, chopped: Adds a lovely base flavor.
- 1/2 Red bell pepper, chopped: For a touch of sweetness and color.
- 1 teaspoon Garlic powder: Because everything is better with garlic!
- 1 tablespoon Chili powder: Our key player for that taco vibe.
- 1 teaspoon Smoked paprika: Adds a wonderful depth and smoky note.
- 1 teaspoon Ground cumin: The earthy spice that ties it all together.
- 3 cups Chicken broth: The liquid gold that makes it a soup!
- 2 (10 ounce) cans Diced tomatoes and green chilies, undrained: These little cans pack a flavorful punch and a hint of heat.
- 1 (14 ounce) can Black beans, rinsed and drained: For a hearty texture and protein.
- 1 (12 ounce) can Corn, drained: Little bursts of sweetness.
- 2 cups Cooked rotisserie chicken, shredded: The ultimate shortcut for tender, flavorful chicken. I love grabbing one from the grocery store!
- 8 ounces Cream cheese: This is our secret weapon for creamy, dreamy soup!
- Salt and pepper to taste: To make it just perfect for your palate.
How to Make It
Alright, let’s get cooking! Grab your favorite apron, and let’s dive in.
- Sauté the Veggies: In a large pot or Dutch oven, heat up your olive oil over medium heat. Toss in your chopped onion and red bell pepper. Let them soften up for about 5-7 minutes until they’re nice and tender.
- Spice it Up: Now, sprinkle in the garlic powder, chili powder, smoked paprika, and cumin. Stir it all around for about 1 minute until you can really smell those wonderful spices. It’s like a mini perfume party in your pot!
- Broth and Tomatoes: Pour in the chicken broth and those wonderful diced tomatoes and green chilies, making sure to get all the juice from the can. Give it a stir and bring it all up to a gentle simmer.
- Add the Good Stuff: Time for the stars of the show! Add in your rinsed and drained black beans, your drained corn, and that shredded rotisserie chicken. Stir everything together so it’s all beautifully combined.
- Get Creamy: Lower the heat to low, and add your cream cheese. Now, this is where the magic happens. Stir gently until the cream cheese melts into the soup, making it wonderfully smooth and creamy. It’s so satisfying to watch!
- Season to Perfection: Taste your soup and add salt and pepper until it’s just right for you. You’re the boss of your bowl!
- Serve and Enjoy: Ladle this warm, comforting soup into bowls and enjoy!
Substitutions & Additions
This soup is super forgiving, so feel free to play around! If you don’t have red bell pepper, a green or yellow one works just fine. No rotisserie chicken? You can totally cook up some boneless, skinless chicken breasts and shred them. Feeling adventurous? Add a can of pinto beans for extra heartiness, or a pinch of cayenne pepper if you like it extra spicy!
Tips for Success
- Don’t rush the veggies: Letting the onions and peppers soften properly builds a great flavor base.
- Stir the cream cheese well: Make sure it’s completely melted and incorporated so you don’t have any sneaky little chunks.
- Prep ahead: Chop your veggies the night before to make assembly even quicker. You can also shred your chicken ahead of time.
- Taste and adjust: This is crucial! Your taste buds are the best guide.
How to Store It
Leftovers are a blessing! Store any extra soup in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to reheat, just warm it gently on the stovetop or in the microwave. You might need to add a splash more broth or a bit more cream cheese to bring it back to its creamy glory.
FAQs
Can I make this soup vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and omit the chicken. You can add extra beans or even some diced sweet potato for heartiness.
Is this soup spicy?
It has a mild warmth from the green chilies and chili powder, but it’s not overly spicy. You can easily adjust the heat by adding more or less chili powder, or a pinch of cayenne pepper.
Can I freeze this soup?
Yes, you can freeze this soup! Let it cool completely before transferring it to freezer-safe containers. The cream cheese might separate slightly when thawing, but a good stir will usually fix it.
Easy Chicken Taco Soup
Equipment
- Large pot
- Dutch oven
Ingredients
Main ingredients
- 1 tablespoon Olive oil Just a little to get our veggies happy.
- 0.5 medium Onion chopped, Adds a lovely base flavor.
- 0.5 medium Red bell pepper chopped, For a touch of sweetness and color.
- 1 teaspoon Garlic powder Because everything is better with garlic!
- 1 tablespoon Chili powder Our key player for that taco vibe.
- 1 teaspoon Smoked paprika Adds a wonderful depth and smoky note.
- 1 teaspoon Ground cumin The earthy spice that ties it all together.
- 3 cups Chicken broth The liquid gold that makes it a soup!
- 2 10 ounce cans Diced tomatoes and green chilies undrained, These little cans pack a flavorful punch and a hint of heat.
- 1 14 ounce can Black beans rinsed and drained, For a hearty texture and protein.
- 1 12 ounce can Corn drained, Little bursts of sweetness.
- 2 cups Cooked rotisserie chicken shredded, The ultimate shortcut for tender, flavorful chicken. I love grabbing one from the grocery store!
- 8 ounces Cream cheese This is our secret weapon for creamy, dreamy soup!
- to taste Salt and pepper To make it just perfect for your palate.
Instructions
- Sauté the Veggies: In a large pot or Dutch oven, heat up your olive oil over medium heat. Toss in your chopped onion and red bell pepper. Let them soften up for about 5-7 minutes until they're nice and tender.
- Spice it Up: Now, sprinkle in the garlic powder, chili powder, smoked paprika, and cumin. Stir it all around for about 1 minute until you can really smell those wonderful spices. It's like a mini perfume party in your pot!
- Broth and Tomatoes: Pour in the chicken broth and those wonderful diced tomatoes and green chilies, making sure to get all the juice from the can. Give it a stir and bring it all up to a gentle simmer.
- Add the Good Stuff: Time for the stars of the show! Add in your rinsed and drained black beans, your drained corn, and that shredded rotisserie chicken. Stir everything together so it's all beautifully combined.
- Get Creamy: Lower the heat to low, and add your cream cheese. Now, this is where the magic happens. Stir gently until the cream cheese melts into the soup, making it wonderfully smooth and creamy. It's so satisfying to watch!
- Season to Perfection: Taste your soup and add salt and pepper until it's just right for you. You're the boss of your bowl!
- Serve and Enjoy: Ladle this warm, comforting soup into bowls and enjoy!