Description
Description A hearty and comforting creamy chicken taco soup perfect for family dinners and gatherings, blending the flavors of chicken, beans, and spices with a velvety cream finish.
Ingredients
- 1 can Rotel tomatoes
- 1 can black beans, drained and rinsed
- 2 cups cooked chicken, shredded
- 1 cup sweet corn, drained
- 2 cups chicken broth
- 1 packet taco seasoning
- 1 cup heavy cream
- Salt and pepper to taste
- Optional toppings: shredded cheese, avocado, cilantro, sour cream
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Instructions
- Combine Rotel tomatoes, black beans, shredded chicken, sweet corn, chicken broth, and taco seasoning in a large pot.
- Set the pot over medium heat and bring to a simmer, cooking for 10-15 minutes.
- Slowly stir in the heavy cream and season with salt and pepper.
- For a Crockpot option, combine all ingredients except heavy cream and cook on low for 6-8 hours; stir in cream before serving.
- For an Instant Pot, add base ingredients and cook on high pressure for 10 minutes, then stir in the cream.
- Ladle the soup into bowls and garnish with optional toppings.
Notes
- Notes
- For added flavor, consider using rotisserie chicken and customize with your favorite toppings.