Cheesy Chicken Taco Soup
Cheesy Chicken Taco soup is a comforting and filling soup with ground chicken, corn black beans, and plenty of cheese! Best served with tortilla chips!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 397kcal
For the soup:
- 2 tablespoons olive oil
- 1 lb ground chicken
- 1 white onion diced
- 1 packet taco seasoning I used reduced sodium
- 1 10 ounce can diced tomatoes with green chiles (like Rotel)
- 1 15 ounce can black beans, drained and rinsed
- 2 cups frozen corn
- 1 ½ cups chicken broth
For the cheese sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 ½ cups shredded cheddar cheese
- Toppings to your preference:
- additional cheddar cheese
- green onions
- cilantro
- diced tomatoes
- sour cream
To make the soup:
In a large soup pot, add olive oil and cook the ground chicken over medium-high heat, breaking it up into small pieces as it cooks.
Add onion and cook another 3-4 minutes, until onion starts to soften.
Add taco seasoning, tomatoes, black beans, and corn, and stir until well combined.
Lower heat and make cheese sauce.
To make the cheese sauce:
In a separate medium pan, melt butter over medium heat.
Add flour and stir until combined with butter and let cook for about 1 minute, stirring pretty consistently.
SLOWLY add the milk, whisking the entire time, until well combined.
Stir with a wooden spoon until it thickens, about 4 minutes.
Add cheese and stir to combine.
Add cheese sauce to soup pot and stir well to combine.
Add chicken broth and stir well to combine.
Let simmer for about 10 minutes.
Serve topped with your preferred toppings and enjoy!
Calories: 397kcal | Carbohydrates: 20g | Protein: 24g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 511mg | Potassium: 681mg | Fiber: 2g | Sugar: 3g | Vitamin A: 485IU | Vitamin C: 5mg | Calcium: 265mg | Iron: 1mg