Get the Recipe: Chicken Taco Soup Recipe
Turn a pound of chicken, some peppers, and pantry staples to make the best chicken taco soup! This recipe for chicken taco soup is best for cozy fall nights, busy meal prep days, or winter snow days.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 2 jalapeños, seeded and chopped
- 1 tablespoon minced garlic
- 1 4-ounce can green chiles
- 1 10-ounce can rotel, undrained
- 1 pound chicken breast
- 1 1-ounce packet taco seasoning
- 32 ounce chicken broth, reduced sodium
- 1 8-ounce package cream cheese, softened
- 1/4 cup heavy whipping cream
- 1 cup sharp cheddar cheese, shredded
Equipment
Instructions
- In a pot on medium high heat, add oil. Toss in the onion, bell peppers, and jalapeño. Sauté 4-5 minutes stirring occasionally.
- Add in the garlic and cook until garlic is fragrant.
- Place chicken breasts into the pot as well as the taco seasoning, green chiles, undrained Rotel and chicken broth. Stir and allow to simmer for 30 minutes.
- Remove chicken from the soup and shred on a plate.
- While the chicken has been removed from the pot add the cream cheese, heavy whipping cream and shredded cheddar cheese and stir until smooth.
- Add the shredded chicken back to the soup, stir, and serve.
Notes
Net carbs per serving: 8.7
Serving: 1/6 of recipe, Calories: 421kcal, Carbohydrates: 11.5g, Protein: 29g, Fat: 28.5g, Cholesterol: 126.9mg, Sodium: 749.7mg, Fiber: 2.8g, Sugar: 5g
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