This creamy Chicken Taco Soup is packed with shredded chicken , black beans , rotel , taco seasoning , sweet corn and melty cheese . It is an easy one pot recipe that is hearty , flavorful and perfect for weeknight dinners .
In a soup pot heat up the olive oil and add the onions , bell pepper , jalapeno , and garlic. Sauté the veggies for about 5 minutes or until they are soft
2 Tablespoons olive oil , 1 medium onion, 1/2 medium red bell pepper , 1 medium jalapeno , 2 Tablespoons minced garlic
Add the undrained diced tomatoes and Taco seasoning. Stir and let cook a few minutes
10 oz Diced Tomatoes and green chiles , 3 Tablespoons Taco seasoning
Slowly add the chicken broth .
4 cups broth
Add the corn and shredded chicken , bring up to boil and then turn it down to a simmer for about 15 minutes
15.25 oz corn , 2 cups Shredded cooked chicken
After 15 minutes add the cream cheese and sir until it is all melted .
8 oz cream cheese
Now add the black beans and colby jack cheese , let simmer about 5 minutes .
15.5 oz black beans , 1 1/2 cups Colby Jack cheese
Serve hot and garnish with what you like .
cheese , cilantro , sour cream , tortilla strips
Notes
All nutritional information are estimations and can greatly differ in cooking methods and brands .