Description
A hearty, flavorful soup combining Southwest spices, shredded chicken, and fresh toppings for a comforting one-pot meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 3 cups chicken broth
- 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies with juices
- 1 (14 ounce) can black beans drained & rinsed
- 1 (12 ounce) can corn drained
- 1/2 red bell pepper chopped
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese softened
- 2 cups cooked/rotisserie chicken shredded
- Salt & pepper to taste
- Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, tortilla strips
Instructions
- Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.
- Add all the remaining soup ingredients except the cream cheese, chicken, and salt & pepper.
- Increase the heat to high and bring the soup to a boil. Reduce heat to simmer gently for 5 minutes.
- Cut the cream cheese into smaller pieces and add it to the soup. Stir until fully melted.
- Stir in the chicken and cook for another 5-7 minutes until warmed through.
- Season with salt & pepper and serve with toppings.
Notes
- Use rotisserie chicken for quicker prep.
- Adjust spice levels by reducing chili powder if needed.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Southwest
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg
Keywords: Chicken Taco Soup, Dinner Ideas, Healthy Chicken Recipes, One-Pot Meals