Want a healthy creamy chicken taco soup recipe that is low in calories but packed with flavor? Look no further because this chicken taco soup has become our latest favorite! I found this recipe on Pinterest and altered it enough to fit my diet and it was amazing!
Try my other Mexican-inspired copycat spicy chicken tortilla soup or this creamy beef taco soup and my healthy white chicken chili or this easy chicken tortilla recipes. These recipes were all designed to fit most low-calorie diet plans so definitely dive in.
Healthy Creamy Chicken Taco Soup
This recipe goes great with some leftover cooked shredded chicken breast or thighs. If you have some leftover rotisserie chicken in the fridge, those will do as well. I prefer chicken breast for this recipe instead of thighs though.
Ingredients for 6 servings | Preparation & cooking time: 30-40 minutes
- 1 tablespoon of olive oil
- 2 cups of chicken breast (shredded)
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 1 red |yellow |orange bell pepper (cored & chopped)
- 3 cups of chicken stock or broth (low-sodium)
- 1 can of diced tomatoes (low-sodium)
- 1 can of green chilies (low-sodium)
- 1 can of corn (drained)
- 1 can of black | red |brown beans (drained & rinsed |low-sodium)
- 1 tablespoon of chili powder
- 1 teaspoon of smoked paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of ground cumin
- 1 teaspoon of cayenne powder (optional)
- a pinch of black pepper
- 4 ounces of cream cheese (low-fat)
- Toppings: 1 avocado (sliced) | 1/2 a lemon juice (fresh) | cilantro | parsley | tortilla strips | black olives
How To Make This Creamy Chicken Taco Soup
In a large soup pot, heat the olive oil and saute the onions until golden brown, throw in the garlic and toss for an extra 30 seconds.
Next, add in the corn, beans, bell pepper, tomato, green chilies, chicken stock, and seasonings, cover, and let it cook over medium-high heat for 10 minutes.
Lower the heat and using a hand blender, blend most of the ingredients to get at least 50% of a creamy texture. You still want some vegetable chunks in there so make sure not to puree the whole soup.
Stir it and while still on low heat, add in the cream cheese and chicken. Let it simmer for an extra 5 minutes but make sure to stir occasionally. That’s it! Your soup is done!
Garnish with a topping of your choice from the list above and serve while the soup is still warm.
Chicken Taco Soup Nutrition Facts
Each serving of this creamy chicken taco soup has | 224 calories | 8,4g or 11% total fat | 2.7g or 13% saturated fat | 34mg or 11% cholesterol | 263mg or 11% sodium | 22.9g or 8% total carbs | 5g or 18% dietary fiber | 5.4g total sugars | 15.5g protein | 39mg or 3% calcium | 3mg or 14% iron | 549mg or 12% potassium | These facts or percentages are based on a 2000-calorie diet.
How To Store Leftovers
So if you didn’t know already, freezing soups that contain cheese is not recommended because when it’s time to heat it, it comes out kinda chunky. You can only store this soup for up to 5 days in the fridge but make sure to keep it in an airtight container.
To reheat, I recommend adding half a cup of hot water or chicken stock and letting the soup simmer on low heat for about 5 minutes. Make sure to stir it to prevent it from sticking to the bottom of the pot.
Conclusion
I hope you try this recipe. Please let me know in the comments below how it turned out! I love hearing from you guys and answering your questions. You can also find me on Pinterest for more awesome recipes and tips.
