Creamy Taco Soup
Be prepared for the ultimate hug in a bowl with this cozy, creamy taco soup. This may be one of my favorite soups on the site.
Servings: 4
Equipment
- large soup pot
Ingredients
- 2 tsp olive oil
- ⅓ medium onion, diced
- 1 small red bell pepper, diced
- 1 Tbsp chipotle powder
- 2 tsp garlic powder
- 1 tsp ground cumin
- ½ tsp salt & pepper more to taste as needed!
- 2 Tbsp all purpose flour or GF all purpose. Optional
- 4 cups chicken broth, low sodium
- 1½ cup red salsa
- 1 14 ounce can corn kernels, drained
- 1 14 ounce can black beans, drained or any beans of choice
- 3 cups rotisserie chicken, shredded or chopped
- 3-5 Tbsp cream cheese room temp. Add more if desired.
Optional Toppings
- shredded cheese
- cilantro
- tortilla chips
- lime slices
Instructions
- Sauté the onions. Add the oil and diced onion to a soup pot and sauté over medium-high heat for 5 -6 minutes.
- Once the onions are translucent and fragrant, add in all the seasonings and all purpose flour (if using). Mix well for about 1 minute and allow the seasonings to bloom with flavor.
- Keeping the heat on, add in the chicken broth followed by the corn kernels, beans, salsa and diced bell pepper.
- Increase the heat to high and bring the soup to a boil. Once it gets to a boil, turn down the heat a bit so it's simmering gently (uncovered) for 6-8 minutes. While the soup cooks and thickens, prep the toppings.
- Add the room temp cream cheese. Cut the cream cheese into 4ths and add it to the soup. Let it melt in, you will need to stir a bit and some little chunks of cream cheese might need to be pressed against the soup pot side to help incorporate them fully (totally normal). This may take a few minutes.
- Add the chicken in lastly. Stir in the chicken last and cook for another 5-7 minutes or so until it's brought to temperature. Serve with toppings as desired.
Notes
- Use any protein you want! Shredded chicken is my favorite, but ground beef, turkey or chicken will work great.
- If gluten free, use all gluten free purpose flour. You can also skip the flour if desired. It just helps to thicken up the soup so less cream cheese is needed.
- Taste as you go! You may want some more salt, pepper or spice!
- Don't add the rotisserie chicken in too soon. We don't want it to overcook. Just need to bring it up to temp.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 1.5 cups of creamy taco soup | Calories: 303kcal | Carbohydrates: 13g | Protein: 40g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 95mg | Sodium: 1490mg | Potassium: 887mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1094IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 2mg