Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 large yellow onion, finely chopped (~1.5 cups)
- 2 red bell peppers, deseeded and diced
- 4 cloves garlic, minced
- 5 cups chicken broth
- 1 (15 oz) can diced tomatoes with green chiles (like Rotel), undrained
- 1/4 cup taco seasoning
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, rinsed and drained
- 6 oz cream cheese, softened to room temperature
- 1.5 tsp kosher salt to start
Cook the Chicken and Vegetables
Get the olive oil warming in a large Dutch oven or heavy-bottomed pot over medium heat.
Toss in the chopped onion and bell peppers and cook for ~5-8 minutes, until they soften up. Add the minced garlic and cook for another minute until it’s fragrant.
Lay the whole chicken breasts in the pot. Pour in the chicken broth, the entire can of tomatoes with chiles, the taco seasoning, and the kosher salt.
Bring it to a boil, then lower the heat to medium-low. Cover the pot and let it simmer for ~15-20 minutes. The chicken is done when it’s cooked through.
Shred the Chicken and Simmer
Carefully take the cooked chicken out of the pot and put it on a cutting board. Use two forks to shred it.
Put the shredded chicken back into the pot. Stir in the rinsed black beans and corn. Let the soup simmer for another 5-10 minutes to let the flavors mix.
Finish with Cream Cheese
Drop in the softened cream cheese in small pieces. Stir until it completely melts into the soup.
Give it a final taste and add more salt if it needs it before serving.
Creamy Chicken Taco Soup
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 large yellow onion ~1.5 cups, finely chopped
- 2 red bell peppers deseeded and diced
- 4 cloves garlic minced
- 5 cups chicken broth
- 1 can diced tomatoes with green chiles (like Rotel) 15 oz, undrained
- 1/4 cup taco seasoning
- 1 can black beans 15 oz, rinsed and drained
- 1 can corn 15 oz, rinsed and drained
- 6 oz cream cheese softened to room temperature
- 1.5 tsp kosher salt to start
Instructions
- Heat olive oil in large Dutch oven over medium heat.
- Cook onion and peppers 5-8 minutes until soft, add garlic and cook 1 minute.
- Add whole chicken breasts, broth, tomatoes with chiles, taco seasoning, and salt.
- Bring to boil, reduce heat, cover and simmer 15-20 minutes until chicken is cooked.
- Remove chicken, shred with forks, return to pot.
- Add black beans and corn, simmer 5-10 minutes.
- Add softened cream cheese in pieces, stir until melted.
- Season to taste with additional salt if needed.
