Prepare to fall in love with easy cheesy chicken taco soup! This one-pot soup is a great way to use up taco night leftovers and even tastes amazing the next day!
Measure out all your ingredients and prep your veggies for speedy soup assembly.
Finely chop onion and jalapeño. Peel and mince fresh garlic.
Bring a large pot to medium-high heat with avocado oil or olive oil.
Sauté onion and jalapeño until tender, approx. 5 minutes. Next add garlic and spices and cook for an additional 30-60 seconds until fragrant, stirring often to prevent sticking.
Next add broth/stock and fire-roasted tomatoes, and frozen corn. Mix well and simmer, covered, for 15 minutes.
Stir in the cream cheese, chicken, and drained/rinsed black beans. Cook for an additional 5-10 minutes until warmed through then remove from heat. Stir in a cup of shredded cheddar cheese (optional but delicious!) until it melts into the soup.
Give it a taste and add any additional seasoning as desired. The amounts of cumin, chili powder, and salt can all be amped up to taste.
Top with all your favorite taco toppings and dig in! It's fantastic right away and fabulously flavorful the next day too. Enjoy!
Notes
If your not using leftover chicken from meal prep or chicken tacos you can use rotisserie chicken or cook it up fresh via your favorite method! This soup is so flexible and easy to customize.Nutrition Facts below are estimated for this soup using an online recipe nutrition calculator. Adjust as needed based on toppings chosen and enjoy!