Description
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
Scale
- 1 1/2 cups Cooked Shredded Chicken
- 1 15 oz can Pinto Beans
- 1 15 oz can Diced Tomatoes
- 1 15 oz can Chicken Broth
- 1 Small Red Onion, finely chopped
- 1 Garlic Clove, minced
- 1/3 cup Cream Cheese, room temperature
- 2 tsp Lime Juice
- 1 tbsp Cilantro, chopped
- 2/3 cup Corn, frozen
- 1 tbsp Chili Powder
- 1/4 tsp Cayenne
- 1/2 tsp Oregano
- 1/2 tsp Salt
- 1/2 tsp Cumin
- Oil for cooking
- Optional toppings: chopped onion, tomato, cilantro, avocado, chips
Instructions
- Step: Start by adding oil to your dutch oven or saucepan over medium heat.
- Step: Add onion and cooked until soft. Then, add the garlic and cook until fragrant – about 1 minute.
- Step: Sprinkle in seasonings, canned diced tomatoes and the cream cheese. Stir until cream cheese is melted into tomatoes.
- Step: 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.
- Step: Remove soup from heat and top with fresh chopped onion, tomato, avocado, cilantro and chips (optional). Enjoy!
Notes
Rotisserie chicken can be used for easier preparation.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 199 kcal
- Sugar: 3 g
- Sodium: 425 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 58 mg
Keywords: creamy chicken taco soup, taco soup