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
Scale
- 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
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
For added flavor, consider using rotisserie chicken and customize with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Slow Cooker, Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: soup, chicken, taco, creamy, dinner, easy recipe