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The Best Homemade Creamy Taco Soup

This delicious creamy taco soup recipe is so easy to throw together and loaded with flavor! It is the perfect chicken soup for any day of the week!
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 people
Author:Andrea

Equipment

  • Dutch Oven

Ingredients

  • 2 cups Shredded chicken
  • 2 cans Ro-Tel
  • ½ Onion diced
  • ½ Red pepper cut into 1" chunks
  • 4 cups Chicken broth
  • 2 tbsp Taco seasoning use 1 tablespoon if you want a milder spicy flavor
  • 1 can Black beans drained and rinsed; may also use Pinto beans
  • 1 teaspoon Paprika optional
  • ½ teaspoon Fresh oregano optional
  • 1 block Cream cheese room temp, divided into 6 portions
  • Toppings

Instructions

  • Begin by heating a couple tablespoons of olive oil in a large pot on medium heat and adding the diced onion. Sauté till soft and translucent, about 3-5 minutes, then add in red bell pepper. Sauté for another couple of minutes, just to slightly soften the pepper, then add the dry seasonings and stir.
    ½ Onion, ½ Red pepper, 2 tablespoon Taco seasoning
  • Allow that to cook for about 1 minute till the pot gets all nice and fragrant, then add in the tomatoes, beans, chicken and broth. Cover and let simmer on low heat for about 20 minutes.
    2 cups Shredded chicken, 2 cans Ro-Tel, 4 cups Chicken broth, 1 can Black beans, 1 teaspoon Paprika, ½ teaspoon Fresh oregano
  • Remove lid and add in cream cheese a couple pieces at a time, stirring constantly. Adding it in smaller portions will allow it to blend in much more smoothly and quickly. Once cream cheese is completely incorporated in, dish into bowls and serve!
    1 block Cream cheese

Notes

To cook in the slow cooker: Microwave the onions with the seasoning mixture for about 3 minutes. Warming the aromatics will release more flavor into your soup, so don’t skip this easy step. Add to the slow cooker, along with your remaining ingredients, except the cream cheese, and cook on low for 3-4 hours. Stir in cream cheese as directed above. Since everything is already cooked, you are really just warming it all up.
To cook in the Instant Pot: Follow all the same directions as above, by sauteing the onions, then red bell pepper on the sauté function. Then add all remaining ingredients to the pressure cooker, minus, the cream cheese, and cook on manual high pressure for 10 minutes. Allow for a natural release for 10 minutes, then release any remaining pressure, and stir in cream cheese.

Nutrition

Calories: 358kcal | Carbohydrates: 52g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 38mg | Sodium: 702mg | Potassium: 1460mg | Fiber: 13g | Sugar: 6g | Vitamin A: 336IU | Vitamin C: 15mg | Calcium: 144mg | Iron: 6mg
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