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Creamy Chicken Taco Soup with Rotel

Creamy chicken taco soup with Rotel simmers in a Dutch oven with black beans, corn, and taco seasoning. Shredded chicken and smooth cream cheese make each bowl rich and creamy.
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Prep Time 10 minutes
Cook Time 25 minutes
standing 5 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1.5 lb chicken breasts boneless, skinless
  • 1 can (10 oz) diced tomatoes with green chiles such as Ro-Tel, undrained
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 4 cups low-sodium chicken broth
  • 1 packet (1 oz) taco seasoning
  • 1 block (8 oz) cream cheese softened and cut into cubes

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Add the chicken, tomatoes with green chiles, black beans, corn, chicken broth, and taco seasoning, then bring to a boil.
  5. Cover and simmer over low heat for 15 to 20 minutes, until the thickest part of the chicken reaches 165°F.
  6. Transfer the chicken to a cutting board.
  7. Shred the chicken with two forks.
  8. Ladle 1 cup of hot broth into a medium bowl.
  9. Whisk in the cream cheese until smooth.
  10. Stir the cream cheese mixture and shredded chicken into the soup.
  11. Simmer gently for 2 to 3 minutes, stirring, until creamy and heated through.
  12. Let stand for 5 minutes before serving.

Notes

For the smoothest soup, whisk the cream cheese with hot broth until no lumps remain before adding it back. Refrigerate leftovers for up to 3 to 4 days; freezing is possible, though the cream cheese may change texture. Use dairy-free cream cheese for a dairy-free swap.