Cut the 8 oz cream cheese into cubes (this will melt easier in the soup).
Add the 1 cup chopped yellow onion and ½ cup chopped bell pepper to a large pot with a bit of cooking oil. Cook over medium-high heat for 1-2 minutes, until onions turn translucent.
Add in the two cans of rotel diced tomatoes with green chilies, 3 ½ cups chicken broth, 1 can drained black beans, 1 cup frozen corn, 2 Tbsp taco seasoning, 1 tsp garlic powder, ½ tsp chili powder, ½ tsp salt, ¼ tsp ground black pepper and ¼ tsp cumin. Bring the soup to a boil then reduce to let simmer for about 5 minutes.
Add in the 8 oz cream cheese cubes and stir until they are fully melted, about 2-3 minutes.
Add 2 cups cooked shredded chicken and heat through for 3-4 minutes.
Scoop into bowls and serve with your favorite toppings including shredded cheese, tortilla chips, sliced avocado, cilantro and sour cream.
Recipe Notes:
For this recipe, I used 2 cups of shredded chicken. You can make your own from cooked shredded chicken breasts, or use a cooked rotisserie chicken from the store and shred it with two forks.
For more flavor, use our chicken taco seasoning on the cooked chicken just before you bake them.
Chop the cream cheese into small cubes. This will help it melt much faster while the soup is cooking.
If you don’t want to use pre-cooked shredded chicken, you can add 2 small raw chicken breasts straight to the soup pot when you are adding the broth. Bring to a boil then reduce to let simmer for about 15-20 minutes, until the chicken is cooked all the way through. Remove and shred chicken, with two forks and then add 2 cups of chicken back into the soup.
REFRIGERATE – You can keep this in your fridge for 3-5 days.
FREEZE – Cream cheese doesn’t always freeze as well, so freeze at your own discretion. You can freeze chicken taco soup for up to 3 months in an airtight container.
REHEAT – To reheat, just add soup in the microwave for 2-3 minutes or place it on the stove over medium heat until it reaches the desired temperature.