This taco soup will last 3-5 days in the fridge in a covered container.
You can also store it for 3 months in the freezer.
I recommend warming it up on a low heat. The cream cheese may separate a bit, but it’ll still taste good! Stir it well prior to serving.
Will you give this creamy chicken taco soup recipe a try? Questions? Let me know in the comments below, and be sure to tag me #saltandlavender on Instagram if you make one of my recipes!
Ingredients
▢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.
Instructions
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