Hey there, soup lovers!
If you’re craving something warm and tasty, I’ve got a treat for you.
Today, I’m sharing my go-to chicken taco soup recipe!
It’s packed with flavor, super easy to make, and perfect for any day of the week.
Whether it’s chilly outside or you just want a cozy meal, this soup has you covered.
Grab your ingredients, and let’s dive in!
Ingredient Substitutions
For a vegetarian or vegan option, shredded cooked chicken can be replaced with an equal amount of crumbled firm tofu or plant-based chicken substitute. These alternatives provide protein while maintaining a similar texture. Adjust seasoning as needed to compensate for the milder flavor of tofu.
Cream cheese can be substituted with Greek yogurt or cashew cream for a lighter or dairy-free version. Use 3/4 cup Greek yogurt or 1 cup soaked and blended cashews to achieve a creamy consistency. This substitution reduces fat content while adding probiotics or healthy fats.
Black beans can be swapped with pinto beans or kidney beans for variety. These alternatives offer similar nutritional profiles and textures. Use the same amount as called for in the original recipe, ensuring they are drained and rinsed before adding to the soup.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 90-100 g
- Fat: 60-70 g
- Carbohydrates: 100-110 g
Ingredients
For the soup:
- 2 cans (10 oz each) diced tomatoes and green chilies
- 1 tsp garlic powder
- salt to taste
- 1 tsp ground cumin
- 1/2 chopped red bell pepper (diced into 1/2-inch pieces)
- 1 tsp smoked paprika
- 1 can (12 oz) corn, drained
- 3 cups chicken stock (I use homemade chicken stock for richer flavor)
- 1 tbsp chili powder
- 8 oz softened cream cheese (full-fat for ultimate creaminess)
- 2 cups shredded cooked chicken (rotisserie chicken works great here)
- 1 tbsp olive oil
- pepper to taste
- 1 can (14 oz) black beans (drained and rinsed well)
- 1/2 medium chopped onion
For optional toppings:
- cilantro
- avocado (cubed or sliced, for a creamy counterpoint)
- tortilla strips
- shredded cheese blend
Step 1: Sauté the Onion
Add some oil to a soup pot over medium-high heat.
Once the oil is heated, add the chopped onion and sauté for 5 minutes until the onion becomes soft and translucent.
Step 2: Add and Cook the Soup Ingredients
To the pot with the sautéed onion, add all the remaining soup ingredients except for the cream cheese, chicken, and salt & pepper.
Increase the heat to high and bring the soup to a boil.
Once boiling, reduce the heat to allow the soup to simmer gently, uncovered, for 5 minutes.
This allows all the flavors to meld together while you prepare any toppings you’d like to serve with the soup.
Step 3: Incorporate the Cream Cheese
Cut the cream cheese into smaller pieces to facilitate melting.
Add these pieces to the pot and stir them into the soup until fully incorporated and smooth.
Be patient as this may require some stirring to ensure the cream cheese melts completely.
Step 4: Add and Heat the Chicken
Stir in the chicken pieces and continue to cook the soup for another 5-7 minutes until the chicken is warmed through and the flavors are well-combined.
Step 5: Season and Serve
Once the soup is ready, season it with salt and pepper to taste.
Serve hot, garnished with your choice of toppings for added flavor and texture.
Enjoy your creamy and hearty soup!
