Q1: What is the absolute, number one secret to a super creamy soup without using any heavy cream?

The secret is the brilliant blending hack used in this recipe! By removing a portion of the soup—which is full of starchy beans, corn, and vegetables—and puréeing it until it is smooth, you are creating a natural, wholesome thickener. When you stir this back into the pot, it transforms the entire broth into an unbelievably creamy and velvety soup.

Q2: Can I make this soup ahead of time and freeze it?

Yes, this is a perfect freezer meal! This soup freezes and reheats beautifully. For the best result, it is a great idea to wait to add your fresh toppings , like the cilantro and the tortilla chips, until you have reheated and are ready to serve the soup.

Q3: What is the best and easiest way to shred chicken?

A fantastic and super-fast shortcut is to use your stand mixer ! Simply place your warm, cooked chicken breasts in the bowl of your stand mixer with the paddle attachment. Turn the mixer on a low speed, and in less than a minute, you will have perfectly shredded chicken.

Q4: Can I make this recipe in a slow cooker or an Instant Pot?

Yes! To make it in a slow cooker , simply sauté your aromatics and bloom your spices on the stovetop first. Then, transfer them and all the other ingredients (except for the Greek yogurt and the lime juice) to your slow cooker and cook on Low for 4-6 hours or on High for 2-3 hours . Blend a portion of the soup and stir in the yogurt and lime juice at the end. For the Instant Pot , use the "Sauté" function to cook your aromatics. Then, add all the other soup ingredients, secure the lid, and pressure cook on High for 10 minutes .

Q5: Can I make this recipe vegetarian?

Of course! To make a delicious and hearty vegetarian taco soup, simply omit the chicken and use a high-quality, savory vegetable broth . To make up for the bulk, you can add an extra can of your favorite beans , like pinto or kidney beans. For a completely vegan version, be sure to also use your favorite brand of a dairy-free, plain yogurt substitute.

Creamy Chicken Taco Soup (Easy One-Pot Recipe!

Creamy Chicken Taco Soup (Easy One-Pot Recipe!)

An easy, one-pot recipe for a creamy and flavorful chicken taco soup. This hearty dish achieves a rich, creamy texture by blending a portion of the soup base, which includes Greek yogurt. The soup features a savory foundation of sautéed onion, garlic, and bell pepper, seasoned with chili powder and cumin. It is loaded with shredded cooked chicken, black beans, corn, and fire-roasted tomatoes with green chiles. The entire soup is simmered to meld the flavors and finished with a bright splash of lime juice.

Author: Evelyn

Ingredients

2 Tablespoons olive oil
1/2 medium red onion, diced
1 Tablespoon minced garlic
1 red bell pepper, diced
3 cups low-sodium chicken broth
1 (15-ounce) can tomatoes & green chilies, undrained
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn
1 Tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
2 teaspoons brown sugar
1/2 cup Greek yogurt
2 1/2 cups shredded cooked chicken
1 Tablespoon lime juice
For Garnish (optional):
Fresh Cilantro
Shredded cheddar cheese
Crushed tortilla chips

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and diced bell pepper. Sauté for about 7-8 minutes, until the vegetables begin to soften.
Add the chili powder, cumin, paprika, salt, and brown sugar. Stir and cook for another minute until fragrant.
Add the chicken broth, the undrained can of tomatoes & green chilies, the black beans, the frozen corn, and the Greek yogurt. Stir to combine.
Bring the soup to a simmer. Carefully remove 2 cups of the soup and transfer it to a blender. Blend until smooth.
Pour the blended soup back into the pot and stir. Add the shredded chicken.
Let the soup simmer on low heat for 15 minutes to allow the flavors to meld and the vegetables to become tender.
Remove from the heat and stir in the fresh lime juice.
Serve warm, with optional garnishes like fresh cilantro, shredded cheddar cheese, and crushed tortilla chips.

Notes

This is a quick and healthy one-pot meal, perfect for a weeknight dinner.
The unique, healthy creaminess in this soup comes from blending a portion of the soup, including the Greek yogurt, rather than using heavy cream.
Using pre-cooked or rotisserie chicken is a convenient time-saving shortcut.
The soup will continue to thicken as it sits or is stored as leftovers.

Find it online: https://cookupjoy.com/creamy-chicken-taco-soup/