A comforting, protein-packed Tex-Mex chicken soup with beans, corn, and a creamy taco-spiced broth. Easy to make and full of bold flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 tbsp olive oil
1 yellow onion, chopped
3 garlic cloves, minced
2 tbsp taco seasoning
4 cups low-sodium chicken broth
1 (10 oz) can diced tomatoes with green chilies
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 cup corn kernels
3 cups shredded cooked chicken
8 oz cream cheese, cubed
Salt and pepper to taste
Optional: lime juice, chopped cilantro, hot sauce, jalapeños
Instructions
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In a large pot, heat oil over medium heat. Sauté onion for 5 minutes.
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Add garlic and cook for 30 seconds.
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Stir in taco seasoning and toast for 30 seconds.
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Add broth and tomatoes. Bring to a simmer.
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Add beans and corn. Simmer for 10 minutes.
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Stir in chicken and cook for 5 minutes until heated through.
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Lower heat and stir in cream cheese until melted and smooth.
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Season to taste and garnish as desired.