It’s soup season! Raise your hand if you love a hearty bowl of soup on a cold winter day – I sure do! I live in northern Indiana, and our winters are full of snow and chilly nights. This recipe will warm you right up! I love simple but delicious recipes that I can whip up on a weeknight. This recipe took about 30 minutes and was a hit at our house! Plus, it made a good batch of leftovers, which is another win in my book.
Chicken Taco Soup
Recipe from Salt & Lavender
½ onion chopped
½ red pepper chopped
2 (10 oz) cans of Ro-tel diced tomatoes and chilies
3 cups chicken broth
1 tsp garlic powder
1 tsp cumin
1 tsp paprika
1 tbsp chili powder
1 (12 oz) can of corn, drained
1 (14 oz) can black beans, drained
1 (8 oz) block of cream cheese
2 cups of chicken, shredded
Salt & pepper to taste
Toppings of choice – I added cheddar cheese, sour cream & corn chips.
Cook the onion with a bit of oil in a large soup pot over medium heat until translucent.
Add all of the remaining soup ingredients less the cream cheese, chicken, and salt & pepper to the pot.
Increase the heat and bring the soup to a boil. Once it boils, reduce the heat and allow everything to simmer for about 5 minutes.
Heat the cream cheese on a small plate in the microwave for 20-30 seconds to soften. Cut into cubes and add to the soup. Mix continuously until incorporated.
Add the chicken and continue to cook for about 5 more minutes to warm through.
Season with salt and pepper and add your favorite soup toppings!
What are your go-to meals for cold, winter nights? Share them with us on social media!