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Creamy Chicken Taco Soup

A comforting and creamy chicken taco soup, perfect for busy weeknights or lazy weekends, combining taco flavors with a hearty soup base.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cooked and shredded Use cooked and shredded chicken for convenience.
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes with green chilies Adds a mild kick.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth Use low-sodium broth for less salt.
  • 1 tsp taco seasoning
  • 1 cup cream or cream cheese Adjust to preference for thickness.
  • to taste Salt and pepper
  • for garnish Fresh cilantro Adds flavor and color.

Method
 

Cooking
  1. In a large pot, sauté onions and garlic until translucent.
  2. Add the chicken, black beans, corn, diced tomatoes, and chicken broth to the pot.
  3. Stir in the taco seasoning and bring to a boil.
  4. Reduce heat and let simmer for 20 minutes.
  5. Stir in the cream or cream cheese until well combined.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh cilantro.

Notes

For a spicier version, add jalapeños or hot sauce. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.