Easy Chicken Taco Soup

Creamy chicken taco soup with beans, corn, and tomatoes is full of flavor and a great way to use leftover rotisserie chicken!

5 from 3 votes

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Course: Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: SERVINGS

Calories: 447kcal

Author: Katherine - Yummfully

1 tablespoon light olive oil
⅓ cup onion, chopped
2 garlic cloves, minced
½ red bell pepper, chopped
3 cups low sodium chicken broth
2-10 oz cans Rotel diced tomatoes with green chiles, with juices
1-14 oz can black beans, drained and rinsed
1-12 oz can whole kernel corn, drained
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon paprika
1 bay leaf
8 oz cream cheese, cut into cubes and room temperature
2 cups shredded rotisserie chicken
Salt and pepper to taste
Your favorite toppings: diced avocado, sliced jalapenos, tortilla strips, cilantro.

Heat one tablespoon of olive oil in a large pot over medium heat and saute the ⅓ cup chopped onion, two minced garlic cloves, and ½ chopped red bell pepper until fragrant.
Add all other ingredients except for the cream cheese and shredded chicken. Bring to a boil, then turn down the heat and simmer for 5 minutes.
Mix in the cream cheese cubes and simmer until dissolved. This may take a few minutes.
Stir in two cups of shredded leftover rotisserie chicken and add salt and pepper to taste. Let the soup simmer for 5 minutes and serve with your favorite toppings.