CREAMY CHICKEN TACO SOUP🫶

Ingredients needed:

1 tablespoon olive oil

▢ 1/2 medium onion chopped

▢ 3 cups chicken broth

▢ 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies with juices

▢ 1 (14 ounce) can black beans drained & rinsed

▢ 1 (12 ounce) can corn drained

▢ 1/2 red bell pepper chopped

▢ 1 tablespoon chili powder

▢ 1 teaspoon garlic powder

▢ 1 teaspoon ground cumin

▢ 1 teaspoon smoked paprika

▢ 8 ounces cream cheese (I used Philly) softened, see note

▢ 2 cups cooked/rotisserie chicken shredded

▢ Salt & pepper to taste

▢ Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.

Instructions:

- Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.

- Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.

- Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently (uncovered) for 5 minutes. While the soup cooks, prep your toppings.

- Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully incorporated).

- Stir in the chicken and cook for another 5-7 minutes or so until it's warmed through.

- Season the soup with salt & pepper and serve with toppings as desired

Recipe from - https://www.saltandlavender.com/chicken-taco-soup/

#soup #creamysoup #yummy