Ranch Chicken Taco Soup
This soup is broth-based so it's not so heavy that you need a nap after eating a bowl instead of going to your kid's hockey game. There is a block of cream cheese but it's for added flavor not richness. Make in a slow cooker or on the stove top.
Equipment
- slow cooker
Ingredients
- 4 cups chicken broth
- 1¼ tsp ground chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 oz ranch seasoning mix packet (equivalent to 3 Tablespoons of ranch mix)
- ½ tsp onion powder
- ½ tsp garlic powder
- 20 oz tomatoes and green chilies (two 10-oz cans), RO-TEL
- 14 oz can of pinto beans, drained and rinsed
- 12 oz whole kernel corn, drained
- 1 lb fully cooked shredded chicken
- 8 oz cream cheese
- 1 tsp salt
- 1 tsp ground black pepper
- optional toppings like tortilla strips, wonton strips, avocado, parmesan cheese, sour cream, diced red onion
Instructions
- Before you begin, fully cook your chicken or shred a cooked rotisserie chicken.
- In a slow cooker set on high, or a big pot on the stove top, pour in chicken broth.
- Whisk in chili powder, cumin, paprika, ranch seasoning, onion powder, and garlic powder until dissolved.
- Stir in tomatoes and chilies, beans, corn, and shredded cooked chicken. Heat until very hot.
- Meanwhile, melt cream cheese over medium-low heat on stove top. Once the soup is very hot, stir in the cream cheese and whisk until melted. Turn slow cooker to low. Ready to eat in about 30 minutes. Add optional toppings.
Nutrition
Calories: 249kcalCarbohydrates: 22gProtein: 18gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 52mgSodium: 664mgPotassium: 614mgFiber: 4gSugar: 3gVitamin A: 560IUVitamin C: 7mgCalcium: 68mgIron: 2mg
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All text and images © Staci Mergenthal • Random Sweets
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