To know a creamy soup is to love a creamy soup (I’m looking at you, Cream of Chicken and Wild Rice Soup!) I love that this recipe is creamy but not too creamy, light enough for lunch but still hearty enough for a substantial dinner, ya dig? The texture and flavor here are next level thanks to tons of yummy veggies, bright salsa, chicken and cheese. Bold taco-inspired spices pack a delightful punch with notes that are smoky, savory, and crazy comforting. The magical fiesta of flavors here remind me a lot of my Chicken Enchilada Casserole (with veggies!). I think you’re going to be obsessed!
The low down on ingredients
Veggies: And lots of ’em! I’m all about adding extra veg to soup for a flavor and nutrient boost. We’ve got onion, bell pepper, carrot, canned green chiles, and corn but you could also add celery to really veg it up! Garlic: Lots of garlic for depth. Black beans: Just like my Vegan Tortilla Soup, we’re packin’ in not only the classic flavor, but also filling fiber and plant protein. Pinto beans would also work. Salsa: This adds tons of flavor and umami to create the perfect liquid base. If you use medium or hot salsa, the soup will be spicy so proceed with caution. Spices: We’re using a DIY taco seasoning blend of chili powder, cumin, oregano, and smoked paprika, but you could also use a taco seasoning packet. (Use less salt if you do that since they’re heavily salted. Chicken: We’re cooking a pound of raw chicken breast directly in the soup for even more flavor. You could also add pre-shredded chicken at the end. Tortilla chips: The perfect salty, crunchy topper. Broth: Veg or chicken broth to add even more savory vibes. Cheese: Cream cheese adds delightful creaminess to the soup without being too rich and cheddar cheese adds crave-worthy factor. A dynamic duo! (Most recipes call for a cup or more of cheese so this version is a bit more lightened-up.)
Let’s make it!
Storage
Store leftovers in the fridge for up to 5 days. I don’t recommend freezing this soup since the texture of the dairy won’t be appealing after thawing. You could however freeze the soup without the cheese and then add it once thawed. Adapted from this recipe To reduce the sodium, use low sodium broth and start with ½ tsp salt.
