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Creamy Chicken Taco Soup
Easiest taco soup recipe cooked on the stovetop with shredded chicken, pinto beans, tomato and corn in a creamy flavor packed soup finished with cilantro and lime juice.
5
from
39
votes
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Prep Time
5
minutes
mins
Cook Time
40
minutes
mins
Total Time
45
minutes
mins
Course
Soup
Cuisine
Mexican
Servings
4
people
Ingredients
1x
2x
3x
1 ½
cups
Cooked Shredded Chicken
1
15 oz
Pinto Beans
1
15 oz
Diced Tomatoes
1
15 oz
Chicken Broth
1
Small Red Onion
finely chopped
1
Garlic Clove
minced
⅓
cup
Cream Cheese
room temperature
2
teaspoon
Lime Juice
1
tablespoon
Cilantro
chopped
⅔
cup
Corn
I used frozen
1
tablespoon
Chili Powder
¼
teaspoon
Cayenne
½
teaspoon
Oregano
½
teaspoon
Salt
½
teaspoon
Cumin
Optional Toppings:
chopped onion
chopped tomato
chopped cilantro
chopped avocado
chips
Instructions
Start by adding oil to your dutch oven or saucepan over medium heat.
Add onion and cooked until soft. Then, add the garlic and cook until fragrant - about 1 minute.
Sprinkle in seasonings, canned diced tomatoes and the cream cheese. Stir until cream cheese is melted into tomatoes.
Add remaining ingredients to the pot and give it a nice stir. Bring soup to a low simmer and cook for about 30 minutes, stirring occasionally.
Remove soup from heat and top with fresh chopped onion, tomato, avocado, cilantro and chips (optional). Enjoy!
Notes
For more information on ingredients - See above "ingredients you need for this recipe".
Nutrition
Calories:
199
kcal
|
Carbohydrates:
11
g
|
Protein:
16
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
58
mg
|
Sodium:
425
mg
|
Potassium:
299
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
1004
IU
|
Vitamin C:
5
mg
|
Calcium:
47
mg
|
Iron:
1
mg
Keyword
creamy chicken taco soup, taco soup
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