Chicken Taco Soup

• porcje: 6 servings
• czas aktywny: 5 minutes
• całkowity czas: 35 minutes

Składniki

1 tablespoon olive oil

1/2 medium onion (chopped)

3 cups chicken broth

2 (10 ounce) cans Ro-tel diced tomatoes & green chilies (with juices)

1 (14 ounce) can black beans (drained & rinsed)

1 (12 ounce) can corn (drained)

1/2 red bell pepper (chopped)

1 tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

8 ounces cream cheese (I used Philly) (softened, see note)

2 cups cooked/rotisserie chicken (shredded)

Salt & pepper (to taste)

Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.

Wskazówki

Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.

Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.

Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently (uncovered) for 5 minutes. While the soup cooks, prep your toppings.

Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully incorporated).

Stir in the chicken and cook for another 5-7 minutes or so until it's warmed through.

Season the soup with salt & pepper and serve with toppings as desired.

Wartości Odżywcze

• Kalorie: 366 kcal
• Tłuszcz Całkowity: 20 g
• Tłuszcz Nasycony: 9 g
• Cholesterol: 77 mg
• Sód: 966 mg
• Węglowodany Całkowite: 27 g
• Błonnik Pokarmowy: 7 g
• Cukry Całkowite: 4 g
• Białko: 21 g