Chicken Taco Soup
An easy Chicken Taco soup made with tender chicken, black beans, corn, tomatoes, taco seasoning and fresh lime. It's finished with cream cheese for the a rich and creamy texture. Cooked entirely in one pot in 40 minutes - an easy weeknight dinner with all of your favorite toppings!
Equipment
Ingredients
- 1 tablespoon butter sub plant-based butter
- 1 small yellow onion diced
- 3 teaspoons garlic minced
- 4 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1 Anaheim pepper minced
- 1 jalapeño minced (remove membrane and seeds)
- 15 ounces black beans drained & rinsed
- 15 ounces diced tomatoes with green chiles
- 15 ounces canned corn drained
- zest of 1 lime
- juice of ½ a lime more if desired
- 1 package taco seasoning (store-bought or easy homemade taco seasoning)
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano leaves
- ¼ teaspoon ground black pepper
- 4-8 ounces cream cheese softened (adjust amount to desired creaminess)
Serving Suggestions:
- sour cream
- fresh cilantro
- shredded cheese
- avocado diced
- jalapeño slices
- lime wedges
Instructions
- Sauté: Bring a large dutch oven to a medium-high heat, melt 1 tablespoon butter, and sauté the diced onion with 3 teaspoons garlic until softened and fragrant.
- Cook Chicken: Pour 4 cups chicken broth into the large pot and add 1 pound boneless, skinless chicken breasts. Let simmer for about 15 minutes or until the internal temperature at the thickest part of the meat reaches 165℉ (use a meat thermometer).
- Combine: Remove the cooked chicken from the pot and use 2 forks to shred. Return shredded chicken to the pot, along with the minced Anaheim pepper, minced jalapeño, 15 ounces black beans, 15 ounces diced tomatoes with green chiles, 15 ounces canned corn, zest of 1 lime, juice of ½ a lime, 1 package taco seasoning, 1 teaspoon kosher salt, ½ teaspoon dried oregano leaves, and ¼ teaspoon ground black pepper. Mix and return to a simmer.
- Cream Cheese: Cut the softened cream cheese into large chunks and add to the simmering soup. Mix, cover, and let it all simmer for about 10 minutes, stirring occasionally (allowing the cream cheese to melt).
- Serve: Ladle the soup into individual bowls and serve with your favorite toppings!
Notes
- Dairy Free: simply use a plant-based butter or olive oil and omit the cream cheese or use a dairy-free alternative.
- Storage: leftover soup can be kept in an airtight container in the fridge for 4-5 days. Be sure to store the soup separate from any toppings that you choose to add.
Nutrition
Calories: 250kcal | Carbohydrates: 28g | Protein: 20g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 1324mg | Potassium: 649mg | Fiber: 7g | Sugar: 4g | Vitamin A: 639IU | Vitamin C: 13mg | Calcium: 69mg | Iron: 2mg
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