Description
Soup season is here and this thick and creamy taco soup is just what you have been craving! A mix of your favorite taco toppings and a smooth and spicy base takes taco night to a new level. With easy meal prep all you need is a slow cooker for this tasty rotel taco soup.
Ingredients
Units
Scale
- 1 Chicken Breast (Shredded)
- 8 oz Plain Cream Cheese
- 10 oz Rotel (drained)
- 16 oz Red Salsa
- 15.25 oz Whole Kernel Corn (drained)
- 15.25 oz Black Beans (drained and rinsed)
- 14.50 oz Chicken Broth (low sodium )
- 6 oz Tomato Paste (no salt added)
- 1 Tbsp Taco Seasoning
- 1 Lime (cut into wedges for topping/garnish)
- Corn Tortilla Chips or Strips (for topping/garnish)
- Cilantro (for topping/garnish)
- Avocado (cut into chunks for topping)
- Sour Cream (for topping)
Instructions
- Cook chicken breast fully and shred with a fork or use canned chicken. Set aside.
- Combine cream cheese and Rotel in a food processor, blender or bullet mixer.
- Blend on high for 1 minute or until smooth.
- Combine cream cheese Rotel mixture, salsa, corn, clack beans, chicken broth, tomato paste and taco seasoning in the crock pot and stir.
- Place the lid on the slow cooker and cook on medium low heat for 3-4 hours stirring occasionally. Do not let the soup boil. If the edges start to brown reduce heat.
- Top with tortilla strips, avocado, cilantro, and sour cream.
- Garnish with a slice of lime.
- Leftovers can be stored in the refrigerator in an airtight container for up to 4 days.
Notes
- Cooking settings will vary based on your crock pot settings. I usually cook mine on low for the first hour and then reduce to warm to prevent boiling.
- If you do not like spicy food, choose mild salsa and Rotel.
- For a chunkier soup, skip the blender.
- For a super smooth soup, add salsa to the blender too.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: entrees, Soup
- Cuisine: American, Mexican