Ingredients
Scale
- 1 can Rotel tomatoes
- 1 can black beans
- 2 cups cooked chicken, shredded
- 1 cup sweet corn
- 1 cup cream or cream cheese
- 4 cups chicken broth
- 2 tablespoons taco seasoning
- Cheese (optional)
- Cilantro (optional)
Instructions
- In a large pot or skillet, mix together the Rotel tomatoes, black beans, chicken, and sweet corn until evenly distributed.
- Fold in the cream or cream cheese, chicken broth, and taco seasoning to the pot, ensuring all ingredients are well incorporated.
- Stir well and bring the mixture to a simmer over medium heat.
- Allow the soup to cook for 15-20 minutes until the chicken is thoroughly cooked and tender.
- If using a Crockpot, add all the ingredients and cook on low for 6-8 hours or high for 3-4 hours.
- If using an Instant Pot, seal and cook on high pressure for 10 minutes.
- After cooking, shred the chicken using two forks for a more delicate texture.
- Top your soup with cheese and cilantro before serving.
Notes
This soup can be made vegetarian by substituting chicken with quinoa or additional beans and using vegetable broth. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking on Stovetop, Crockpot, or Instant Pot
- Cuisine: Mexican
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg