Creamy Chicken Taco Soup

🧂 Ingredients

• 1 ½ cups Cooked Shredded Chicken
• 1 15 oz Pinto Beans
• 1 15 oz Diced Tomatoes
• 1 15 oz Chicken Broth
• 1 Small Red Onion

  finely chopped
• 1 Garlic Clove

  minced
• ⅓ cup Cream Cheese

  room temperature
• 2 teaspoon Lime Juice
• 1 tablespoon Cilantro

  chopped
• ⅔ cup Corn

  I used frozen
• 1 tablespoon Chili Powder
• ¼ teaspoon Cayenne
• ½ teaspoon Oregano
• ½ teaspoon Salt
• ½ teaspoon Cumin
• chopped onion
• chopped tomato
• chopped cilantro
• chopped avocado
• chips

Instructions

• 1 Start by adding oil to your dutch oven or saucepan over medium heat.
• 2 Add onion and cooked until soft. Then, add the garlic and cook until fragrant -
  about 1 minute.
• 3 Sprinkle in seasonings, canned diced tomatoes and the cream cheese. Stir until
  cream cheese is melted into tomatoes.
• 4 Add remaining ingredients to the pot and give it a nice stir. Bring soup to a
  low simmer and cook for about 30 minutes, stirring occasionally.
• 5 Remove soup from heat and top with fresh chopped onion, tomato, avocado,
  cilantro and chips (optional). Enjoy!

Nutrition Info