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Creamy Chicken Taco Soup

A warm and comforting soup that brings traditional taco flavors into a creamy, hearty dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, 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) Use rotisserie chicken for quicker preparation.
  • 1 cup sweet corn (frozen or canned)
  • 1 cup heavy cream Can substitute with Greek yogurt for a lighter option.
  • 4 cups chicken broth
  • 2 tablespoons taco seasoning Ensure it's gluten-free if necessary.
  • Cheese (optional, for serving) Shredded cheese for garnishing.
  • Cilantro (optional, for serving) Fresh cilantro for garnish.

Method
 

Cooking
  1. In a large pot, combine Rotel tomatoes, black beans, chicken, and sweet corn.
  2. Add chicken broth and taco seasoning, then bring to a simmer. Cook for about 20 minutes, until the chicken is fully cooked.
  3. Remove the chicken from the pot, shred it using two forks, and return it to the soup. Stir to combine evenly.
  4. Add cream and heat through gently (do not boil).
  5. 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. Make it vegetarian by replacing chicken with additional beans or roasted vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days.