Name: Easy Creamy Chicken Taco Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 to 3 chicken breasts, about 1.5 pounds total; 1 packet chicken taco seasoning, or 1/4 cup homemade blend; 2 cans Rotel diced tomatoes and green chilies, 10 ounces each; 1 can black beans, 15 ounces, drained and rinsed; 1 can whole kernel corn, 15 ounces, drained; 3 cups chicken broth; 2 cups shredded cheddar cheese, add more for extra cheesy richness; 3/4 cup heavy cream; Optional toppings, sour cream, sliced jalapeños, crushed tortilla chips, fresh cilantro, lime wedges, or diced avocado

Description

This creamy chicken taco soup features tender shredded chicken seasoned with taco spices, combined with black beans, corn, and Rotel tomatoes all swimming in a rich, cheesy broth. Perfect for busy weeknights or meal prepping, it comes together in under an hour with minimal effort and maximum flavor.

Ingredients

2 to 3 chicken breasts, about 1.5 pounds total
1 packet chicken taco seasoning, or 1/4 cup homemade blend
2 cans Rotel diced tomatoes and green chilies, 10 ounces each
1 can black beans, 15 ounces, drained and rinsed
1 can whole kernel corn, 15 ounces, drained
3 cups chicken broth
2 cups shredded cheddar cheese, add more for extra cheesy richness
3/4 cup heavy cream
Optional toppings, sour cream, sliced jalapeños, crushed tortilla chips, fresh cilantro, lime wedges, or diced avocado

Instructions

Season the chicken: Place the chicken breasts in a medium bowl and sprinkle the taco seasoning evenly over both sides, making sure each piece is well coated.
Cook the chicken: In a large pot or Dutch oven, bring the chicken broth to a boil over medium-high heat, then carefully add the seasoned chicken breasts and reduce heat to medium. Simmer for 15 to 20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
Shred the chicken: Remove the cooked chicken to a cutting board, let it cool for a few minutes, then shred it using two forks or your hands into bite-sized pieces.
Add the vegetables: Return the shredded chicken to the pot with the broth, then add the Rotel tomatoes and green chilies with their liquid, the drained black beans, and the drained corn, stirring gently to combine.
Heat through: Bring the mixture to a gentle simmer over medium heat and let it cook for 5 minutes to allow the flavors to meld.
Incorporate the cream: Reduce heat to low, then slowly stir in the heavy cream to create that luxurious, velvety texture.
Melt the cheese: Gradually add the shredded cheddar cheese, stirring constantly until it's completely melted and the soup is smooth and creamy, about 2 to 3 minutes.

Prep Time: 15 minutes
Cook Time: 30 minutes