Creamy Taco Soup (30 Minutes)
Creamy chicken taco soup with cream cheese and rotel, hearty black beans, savory broth, taco seasonings and all of your favorite taco toppings! Make it in 30 minutes with just one pot and ten simple ingredients.
Servings: 5
Calories: 395kcal
Equipment
- 1 Large soup pot
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ medium yellow onion *diced
- ¼ cup chopped cilantro *plus extra for topping (optional)
- 1 can black beans *drained & rinsed *see note below
- 1, 10 oz. can rotel
- ¼ cup taco seasoning *see note below
- 8 oz (1 cup) cream cheese *see note below
- 2 cans (or 3 & ¾ cups) chicken broth
- 1 small lime *juiced
- 2 medium chicken breasts *about 6 ounces each *see note below
Toppings
- Extra chopped cilantro, diced onion, pico salsa, jalapeno slices, avocado, lime wedge, sour cream, cheese, crushed tortilla chips, tortilla strips
Recipe notes:
Black beans: Pinto beans are also great in this recipe! For a keto-friendly soup, use black soybeans. They are very low carb and taste nearly identical to regular black beans when cooked into a soup or chili! Taco seasoning: I use homemade taco seasoning in this soup! I highly recommend mixing up a batch to have on hand. 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, many are not). Cream cheese: For a lower-calorie soup you can use reduced fat cream cheese, commonly labeled and referred to as Neufchatel cheese. Chicken: Save time and 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 super convenient to have on hand!Instructions
- Measure olive oil into a large pot on the stovetop and turn heat to medium. Dice onion and sauté in oil for 5-10 minutes, until translucent.1 tablespoon extra virgin olive oil, ½ medium yellow onion
- Add chopped cilantro, drained/rinsed black beans, rotel, taco seasonings and cream cheese to the pot. Stir until cream cheese is fully melted and incorporated.¼ cup chopped cilantro, 1 can black beans, 1, 10 oz. can rotel, ¼ cup taco seasoning, 8 oz (1 cup) cream cheese
- Add broth, lime juice and chicken breasts. Stir well and make sure that chicken is fully submerged. Bring ingredients to a boil over high heat, then cover and reduce heat to low. Simmer soup for about 20 minutes.2 cans (or 3 & ¾ cups) chicken broth, 2 medium chicken breasts, 1 small lime
- Remove chicken, shred and return it to the pot. Stir well and then ladle soup into bowls.
- Add desired toppings and enjoy!
How to store leftovers:
- Allow extra soup to cool and place in an airtight container. Store in the refrigerator for up to 3-5 days.
Crockpot instructions:
- Sauté onion in a small pan and transfer to the crock pot. Add all other ingredients, except for cream cheese, and mix well. Cook on high for 3-4 hours or low for 6-8. Remove chicken, shred and return to the pot. Add cream cheese and stir until fully melted. Enjoy!
Video
Nutrition
Serving: 1/5th of recipe (about 15 ounces, all values are approximate). | Sugar: 3.5g | Fiber: 5.9g | Calories: 395kcal | Fat: 21.7g | Protein: 25.4g | Carbohydrates: 19.4g