Chicken Taco Soup

Some days whipping up an easy soup is the way to go!


  • 1lb Ground Chicken
  • 1/2 White Onion
  • 2 Cloves of Garlic minced (I use 2 small squirts of the easy squeeze garlic)
  • 1tbsp Cumin
  • 1ts Chili Powder
  • 1tbsp any basic Taco Seasoning
  • 1ts Worcestershire Sauce
  • 8oz Cream Cheese
  • 2 *10oz cans of Rotel*
  • 28oz Beef Stock
  • 1/2 cup Heavy Whipping Cream
  • Salt and pepper as desired


  1. Heat 2tbsp Olive oil on medium heat in a large soup pan.
  2. Add meat, taco seasoning, and Worcestershire sauce to pan.  When meat is done, drain and return to pan.DSC_0271
  3. Place pan back on heat and add onions and garlic.  Stir and cook for about 2 minutes.DSC_0273
  4. Add chili powder and cumin. Stir to mix in the spices.
  5.  Cube the cream cheese and add to meat mixture.  Fully incorporate the cream cheese before moving to the next step.
  6. Drain and add both cans of rotel. **I love the reduced sodium rotel**
  7. Add broth.
  8. Add the heavy whipping cream.DSC_0283 (2)
  9. Bring to a boil. Cover and reduce the heat to low.  Simmer for 20 minutes.
  10. Let cool a little.  Eat and Enjoy:)

DSC_0284 (2)

***I always add sour cream and mild cheddar at the end.  It makes all the difference in my opinion.***

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s