A rich, high-protein creamy chicken taco bean soup packed with shredded chicken, beans, corn, and taco spices in a velvety cream cheese broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
2 tablespoons taco seasoning
4 cups low-sodium chicken broth
1 (10 oz) can diced tomatoes with green chilies
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
3 cups cooked shredded chicken
8 oz cream cheese, cubed
Salt and pepper to taste
Optional: lime juice, fresh cilantro, jalapeños
Instructions
-
Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 5 minutes.
-
Add garlic and sauté for 30 seconds.
-
Stir in taco seasoning and cook for 30 seconds.
-
Pour in chicken broth and diced tomatoes with green chilies. Bring to a simmer.
-
Add beans and corn. Simmer for 10 minutes.
-
Stir in shredded chicken and cook until heated through, about 5 minutes.
-
Reduce heat to low and add cream cheese. Stir until melted and soup is creamy.
-
Season with salt, pepper, and lime juice if desired. Garnish with toppings.