Ingredients
Scale
- 1 can Rotel tomatoes
- 1 can black beans, rinsed and drained
- 2 cups cooked chicken, shredded
- 1 cup sweet corn, canned or frozen
- 4 cups chicken broth
- 1 packet taco seasoning
- 1 cup cream or cream cheese
- Salt and pepper to taste
- Optional toppings: shredded cheese, avocado, sour cream
Instructions
- In a large pot, combine the Rotel tomatoes, black beans, shredded chicken, sweet corn, and chicken broth. Stir to combine.
- Add the taco seasoning and mix well. Bring to a boil, then reduce heat and let it simmer for 20-30 minutes.
- Stir in the cream or cream cheese until melted and well incorporated. Season with salt and pepper to taste.
- For Crockpot: Combine all ingredients (except cream) in the Crockpot and cook on low for 6-8 hours. Stir in cream before serving.
- For Instant Pot: Use the sauté function to mix everything, then seal and cook on high pressure for 10 minutes. Quick release the pressure and stir in cream before serving.
- Serve hot, topped with optional toppings.
Notes
For the best flavor, use homemade chicken broth. Feel free to adjust seasoning and add extra veggies for a personalized touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Crockpot, Instant Pot
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg