Creamy Chicken Taco Soup Recipe
This creamy one-pot Chicken Taco Soup has a creamy tomato and green chili broth filled with black beans, corn, and juicy chicken. It takes less than 30 minutes to prepare and is always a hit.
Servings: 8 people
Calories: 176kcal
Ingredients
- 2 Tablespoons Avocado Oil
- 1 medium Onion diced (yellow, white, or red)
- 1 Tablespoon Garlic minced
- 1 lb Chicken Breast cut into ½" chunks
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- 2 15-oz cans Black Beans with liquid
- 1 28-oz can Crushed Tomatoes
- 1 4-oz can Green Chilis
- 12 ounces Super Sweet White Corn frozen or canned
- 3 Tablespoons Taco Seasoning homemade, packaged, or bulk
- 4 ounces Cream Cheese
Instructions
- In a large pot, heat the avocado oil over medium heat. Add the diced onions and cook, stirring occasionally, until the onions are transparent and begin to caramelize. Add the minced garlic and cook for about 2 more minutes, or until fragrant.
- Add the chicken, salt, and pepper and cook over medium heat until the chicken is no longer pink.
- Once the chicken is fully cooked, add the beans with their juices, crushed tomatoes, green chilis, corn, taco seasoning, and cream cheese. Continue to cook until the soup is hot, bubbly, and the cream cheese is melted.
- Remove from the heat and serve with a dollop of sour cream, shredded cheese, diced avocado, and your favorite corn chips. Enjoy!
Nutrition
Calories: 176kcal | Carbohydrates: 8g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 555mg | Potassium: 305mg | Fiber: 1g | Sugar: 2g | Vitamin A: 319IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 0.5mg