Description
A hearty and flavorful Mexican Chicken Soup that combines tender chicken, beans, corn, and melty Velveeta cheese in a creamy, spicy broth seasoned with taco seasoning and tomatoes with green chilies. Perfect for a comforting dinner and easy to prepare in under 35 minutes.
Ingredients
Scale
Soup Base
- 2 (10.5-oz) cans Unsalted Cream of Chicken Soup
- 1 (1-oz) package taco seasoning
- 3 cups unsalted chicken broth
Vegetables and Beans
- 2 (10-oz) cans Rotel diced tomatoes and green chilies (undrained)
- 1 (15-oz) can chili beans (undrained)
- 1 (15-oz) can black beans (drained and rinsed)
- 2 cups frozen corn kernels
- 1 (15-oz) can white kidney beans (rinsed and drained)
Protein and Dairy
- 4 cups cooked chopped chicken
- 12 oz Velveeta cheese (cubed)
Seasoning
- Salt and pepper to taste
Instructions
- Prepare the soup base: In a Dutch oven or large pot, whisk together the cream of chicken soup, taco seasoning, and chicken broth until the mixture is smooth and well combined.
- Add vegetables, beans, and chicken: Stir in the undrained Rotel diced tomatoes and green chilies, black beans, white kidney beans, chili beans, frozen corn, and cooked chopped chicken into the pot.
- Simmer the soup: Bring the soup to a boil over medium-high heat, then reduce to medium-low heat and let it simmer gently to allow the flavors to meld, about 10-15 minutes.
- Incorporate the cheese: Add the cubed Velveeta cheese to the soup and continue cooking on low heat until the cheese has fully melted, stirring occasionally for a creamy texture.
- Season and serve: Taste the soup and season with salt and pepper as desired. Optionally, garnish with fresh cilantro before serving.
Notes
- For extra spice, add a dash of hot sauce or extra diced jalapeños.
- If you prefer a thicker soup, reduce the amount of chicken broth or simmer a bit longer uncovered.
- Use leftover cooked chicken or rotisserie chicken to save prep time.
- This soup can be made ahead and reheated; the flavors develop even more after resting.
- Serve with warm tortillas or tortilla chips for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
