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Creamy Chicken Taco Soup

Warm, comforting, and packed with flavor, this soup is a delightful twist on traditional taco flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can Rotel tomatoes
  • 1 can black beans (drained and rinsed)
  • 2 cups cooked chicken (shredded) Rotisserie chicken can be used for convenience.
  • 1 cup sweet corn (frozen or canned)
  • 4 cups chicken broth
  • 2 tablespoons taco seasoning Make sure it's gluten-free if needed.
Finishing Ingredients
  • 1 cup heavy cream Can substitute with Greek yogurt or evaporated milk for a lighter option.
  • to taste Cheese (optional, for serving) Shredded cheese for topping.
  • to taste Cilantro (optional, for serving) Fresh cilantro for garnish.

Method
 

Combine & Simmer
  1. In a large pot, combine Rotel tomatoes, black beans, chicken, and sweet corn. Add chicken broth and taco seasoning, then bring to a simmer.
  2. Cook for about 20 minutes until the chicken is fully cooked.
Shred the Chicken
  1. Remove the chicken from the pot, shred it using two forks, and return it to the soup.
  2. Stir to combine evenly.
Finish & Serve
  1. Add cream and heat through gently (do not boil).
  2. Serve hot, optionally topped with shredded cheese and fresh cilantro for flavor and garnish.

Notes

For added heat, consider adding diced jalapeños or chili powder. Feel free to get creative by adding other veggies such as bell peppers or spinach.