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Cooking in the Country

Tex Mex Chicken Taco Soup

Claire Hubbert
Posted 5/27/22

I know this weather has been so beautiful lately, but the pollen brought by the spring bloom has been absolutely overwhelming.

Still, nothing gets me more in a mood for hearty soup than a good …

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Cooking in the Country

Tex Mex Chicken Taco Soup

Posted

I know this weather has been so beautiful lately, but the pollen brought by the spring bloom has been absolutely overwhelming.

Still, nothing gets me more in a mood for hearty soup than a good remedy to recuperate and clear the sinuses.

I made an incredible and easy one pot Tex-Mex Chicken Taco soup, and it’s so delicious we couldn’t get enough. The cream cheese added at the end lends a luxurious savory and creamy texture that will guarantee you won’t have any leftovers!

You will need: 

1 medium sweet onion, diced

1 medium poblano pepper, seeded and diced

1 Jalapeño pepper, seeded and diced

Olive oil

3 cloves of garlic, minced

2 15 oz cans pinto or white cannelloni beans

1 16 oz can low sodium chicken broth (plus additional if needed)

1 11 oz can mexicorn

3 tbsp taco seasoning 

1 tbsp cumin

1 tsp ground chili seasoning

1/2 tsp oregano

1 lime juiced

3 cups roasted rotisserie chicken

3 oz softened cream cheese

Toppings: shredded cheese, crumbled tortilla chips, green onion, hot sauce, sour cream, etc.  Anything is fair game here.

In a large pot over medium-high heat, saute the diced onion and peppers in a drizzle of hot olive oil. Cook for about 5 minutes or until they begin to soften and brown. Add the minced garlic and cook for 1 minute until fragrant. Add your beans, chicken broth, mexicorn and seasoning.  

Bring to a boil, then cover, reduce heat, and simmer for 20-25 minutes or until the beans are tender. Add lime juice, shredded chicken, cream cheese and cook for another 5 minutes, until the cream cheese has melted and the chicken is heated through. Serve it up with your favorite toppings and enjoy!

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