Chicken Taco Soup
Made with onion, garlic, black beans, corn, rotel, and rotisserie chicken in a creamy taco seasoned broth.
Ingredients
- 2 tablespoon butter
- ½ yellow or white onion diced
- 1 tablespoon minced garlic
- 1 can Rotel not drained
- 1 can fire roasted tomatoes not drained
- 1 can black beans drained
- 1 can corn drained
- 1 packet taco seasoning about 3 tbsp
- 3 cups chicken broth
- ½ cup heavy cream
- 2 cups cooked or rotisserie chicken shredded
- pinch ground cinnamon
- For Garnish: Cilantro shredded cheese, sour cream
Instructions
- Prep onion, garlic, and chicken.
- In a large soup pot or Dutch oven, melt butter over medium heat. Add onion and cook about 4 minutes until softened. Add garlic and cook 1 minute more.
- Stir in black beans, corn, Rotel, fire roasted tomatoes, and taco seasoning.
- Add chicken broth. Bring to a medium-high simmer and simmer for 5 minutes until hot.
- Reduce heat to low. Stir in heavy cream, shredded chicken, and pinch cinnamon. Season to taste.
- Ladle into bowls and garnish as desired.
Notes
- Turn heat to low before adding heavy cream. This prevents curdling.
- Use heavy cream, half & half or whole milk. Cream/milk with a higher fat content is less likely to curdle when put against heat.
- You can use cream cheese or sour cream instead of or with the heavy cream. If using sour cream, mix a bit with heavy cream, water, or broth before adding it to the soup. If adding cream cheese, let it soften before adding, then stir until melted.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat over medium low heat on the stove-top, adding broth as needed.
- Nutrition values are an estimate only.
Nutrition
Calories: 410kcalCarbohydrates: 24gProtein: 29gFat: 22gSodium: 820mgFiber: 6gSugar: 6g
Tried this recipe?Let me know how it was!