Chicken Taco Soup
Chicken Taco Soup - a super easy and comforting soup loaded with chicken, corn, black beans and all the taco flavor you know and love!
Servings: 6
Ingredients
- 1 Tablespoon olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 3 Tablespoons taco seasoning 1 packet
- 4 cups low sodium chicken broth
- 2 10 oz cans diced tomatoes with green chiles
- 1 pound boneless skinless chicken breasts
- 8 oz cream cheese cut into cubes
- 1 cup frozen corn kernels
- 15 oz black beans drained and rinsed
Instructions
- In a large pot heat the olive oil over medium high heat. Add in the onions and cook for 4-5 minutes until they are nice and soft. Add in the garlic and cook for 1-2 minutes, until you can start to smell it.1 Tablespoon olive oil, 1 small onion, 3 cloves garlic
- Stir in the taco seasoning to coat the onions.3 Tablespoons taco seasoning
- Pour in the chicken broth, tomatoes, and add your chicken breasts. Bring the mixture to a simmer and cook for 15-20 minutes, until the chicken is cooked through.2 10 oz cans diced tomatoes with green chiles, 4 cups low sodium chicken broth, 1 pound boneless skinless chicken breasts
- Remove the chicken from the pot, add cubes of cream cheese to the soup and let them start to melt.8 oz cream cheese
- Shred the chicken. Stir in the chicken, corn and black beans into the soup, and mix until the cream cheese is melted and smooth.1 cup frozen corn kernels, 15 oz black beans
- Serve in bowls with your favorite taco toppings
Notes
See notes in blog post for cooking in the Instant Pot or Crockpot
Nutrition
Calories: 395kcal | Carbohydrates: 22g | Protein: 33g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Cholesterol: 102mg | Sodium: 806mg | Fiber: 4g | Sugar: 4g
