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Chicken Taco Soup

Chicken taco soup with a golden-orange broth, tender shredded chicken, and hearty corn and black beans simmered until rich. Finished with a creamy swirl of sour cream and melty cheddar, plus crisp tortilla strips for contrast.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken base
  • 1.5 lb chicken breast or thighs
  • 1 onion, diced
  • 3 garlic, minced
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 4 cup chicken broth
  • 4 oz cream cheese, cubed (optional for creaminess)
Toppings
  • 0.25 shredded cheddar
  • 0.25 sour cream
  • 0.5 tortilla chips
  • 0.25 lime wedges
  • 0.25 cilantro

Equipment

  • 1 Dutch oven

Method
 

Cook the chicken and build the soup
  1. Simmer chicken in the chicken broth with the taco seasoning for 18-20 minutes, until cooked through, then remove and shred; set aside while you reserve the broth.
  2. Return the reserved seasoned broth to the pot, then add the diced onion, minced garlic, ranch dressing mix, black beans, corn, Rotel tomatoes, and diced tomatoes.
  3. Bring the soup to a boil, then reduce to a simmer and cook for 10 minutes so the flavors meld.
  4. Add the shredded chicken back to the pot and stir in the cubed cream cheese (if using), cooking just until melted and the broth looks smooth and slightly creamy.
  5. Season with salt and pepper to taste, then serve hot with shredded cheddar, a sour cream swirl, tortilla chips, lime wedges, and cilantro.

Notes

For the smoothest texture, cubed cream cheese should be added after the chicken returns and cooked only until melted. Store leftovers in the refrigerator up to 4 days in a sealed container; reheat gently on the stovetop or microwave until steaming. Freezing is not ideal because dairy toppings can break, but the soup (without sour cream and chips) can be frozen up to 2 months. For a lighter option, skip the cream cheese and use more chicken broth to keep it brothy.