Cheesy Chicken Taco Soup
Cheesy Chicken Taco Soup is a creamy and hearty soup filled with tender chicken, beans, corn, taco spices, and plenty of cheese. It’s an easy and comforting dinner that’s perfect for busy weeknights!
Servings: 6 servings
Calories: 397kcal
Ingredients
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
- 2 ½ cups chicken broth
For the cheese sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 ½ cups shredded cheddar cheese
Toppings (optional and to your preference)
- additional cheddar cheese
- green onions
- cilantro
- diced tomatoes
- sour cream
Instructions
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.
- Slowly add chicken broth and stir well to combine.
- Let simmer for about 10 minutes.
- Serve topped with your preferred toppings and enjoy!
Nutrition
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