Easy Chicken Taco Soup
This easy chicken taco soup is a flavorful, creamy, and spicy meal that comes together quickly using a pressure cooker. Packed with tender rotisserie chicken, black beans, corn, and melted cream cheese, it’s perfect for busy days and satisfies with every comforting spoonful.
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 0.5 medium onion chopped
- 3 cups chicken broth
- 2 cans (10 ounce) Ro-tel diced tomatoes & green chilies with juices
- 1 can (14 ounce) black beans drained & rinsed
- 1 can (12 ounce) corn drained
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese softened
- 2 cups cooked or rotisserie chicken shredded
- to taste salt
- to taste pepper
Instructions
Instructions
- Heat olive oil in the pressure cooker over medium heat. Add chopped onion and red bell pepper; sauté until soft, about 5 minutes.
- Add chicken broth, Ro-tel diced tomatoes with green chilies, black beans, and corn to the pot. Stir to combine.
- Add chili powder, garlic powder, ground cumin, and smoked paprika. Stir well to evenly distribute the spices.
- Seal the lid and set the pressure cooker to high pressure for 10 minutes. Then allow a natural release for 10 minutes to let the cream cheese melt in smoothly.
- Quickly open the sealing ring, stir the soup gently, then add shredded chicken and stir until heated through.
- Serve hot with your favorite taco toppings such as shredded cheese, avocado slices, or fresh cilantro.
Notes
Toppings such as shredded Mexican cheese blend, avocado, cilantro, and tortilla strips are optional but recommended. Ensure cream cheese is softened before adding for best melting.