Creamy Taco Soup
Shredded chicken, rotel and black soybeans broth made with cream cheese and insanely delicious taco seasonings!
- 1 tablespoon extra virgin olive oil
- ½ medium yellow onion *diced
- ¼ cup chopped cilantro
- 1 can black soy beans *drained & rinsed *see note below
- 1 can rotel
- ¼ cup taco seasoning *see note below
- 8 oz (1 cup) reduced fat cream cheese
- 2 cans chicken broth
- 1 small lime *juiced
- 2 medium chicken breasts *about 6 ounces each *see note below
- cilantro, avocado, lime, sour cream, cheese
Black beans: this recipe calls for black soybeans because they are very low carb and taste nearly identical to regular black beans when cooked into a soup or chili! Feel free to use regular black beans if you prefer.
Taco seasoning: I use homemade taco seasoning in this soup! I highly recommend mixing up a batch to have on hand - it's very tasty. Don't feel like making your own taco seasoning? That's okay! You can use store bought (just be sure to select a gluten free brand if necessary, some are not).
Chicken: to save a little time, you can buy pre-cooked/shredded chicken at the grocery store or use a rotisserie chicken. When you've got some extra time, try making shredded chicken in bulk and storing it in the freezer. It's nice to have extra on hand because it's so versatile!
Measure olive oil into a large pot on the stovetop and turn heat to medium low. Dice onion and sauté in oil for 5-10 minutes, until translucent.
Add rotel, beans, taco seasonings, cilantro & cream cheese to the pot. Stir until cream cheese is fully melted and incorporated.
Add broth and chicken breasts. Stir well and make sure that chicken is fully submerged. Cover and simmer for about 20 minutes.
Remove chicken, shred and return it to the pot. Stir well and then ladle soup into bowls.
Add desired toppings and enjoy!
Serving: 1/5th of recipe (about 15 ounces, all values are approximate). | Sugar: 4.1g | Fiber: 6.6g | Calories: 275kcal | Fat: 11.2g | Protein: 26.6g | Carbohydrates: 14.1g