​Easy Chicken Taco Soup

​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:

• 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.

NOTES:

• The cream cheese for this recipe should be super soft so it melts into the soup easily. I recommend taking it out of the fridge prior to starting the recipe and then microwaving it in 20-30 second intervals until it's very soft.
• If you have any concerns with salt, use low-salt broth.
• If you're not using Rotel diced tomatoes, you can use regular ones, but I suggest adding a can or two of diced green chilies as well (the 4 oz. size ones) since it really makes a difference in the way the soup tastes. 
• Serves 4-6 depending on portion size/what you top it with.
• See blog post for Instant Pot & Crockpot adaptation suggestions.
• saltandlavender.com

​Enjoy!