Easy Creamy Chicken Taco Soup: A Cozy Bowl of Bliss
A comforting and delicious chicken taco soup that’s easy to make and perfect for any day of the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: soup
- Method: stovetop
- Cuisine: Mexican
- Diet: gluten-free
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until softened.
- Add the chicken breasts to the pot and cook for about 5 minutes on each side until browned.
- Stir in the black beans, corn, diced tomatoes, taco seasoning, and chicken broth. Bring to a simmer.
- Cover and let simmer for 20 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in the heavy cream and cheese. Cook for an additional 5 minutes until the cheese is melted and the soup is creamy.
- Serve hot, garnished with your favorite toppings.
Notes
- For a spicier soup, add jalapeños or spicy taco seasoning.
- This soup is great for meal prep and freezes well.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg