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.
Ingredients
- 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: 199kcal | Carbohydrates: 11g | Protein: 16g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 58mg | Sodium: 425mg | Potassium: 299mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1004IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 1mg
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