MOXHAVENa haven for the moxie

The Kitchen · Soups

The Moxhaven Kitchen

Fiesta Chicken Taco Soup

From the kitchen of Rachel WhiteQuick & Easy

Jump to recipe
From the kitchen of Rachel White

Fiesta Chicken Taco Soup

  • Servesabout 12

Ingredients

  • 2 lb boneless skinless chicken breasts
  • 2 cans (15 oz each) black beans, drained & rinsed
  • 2 cans (15 oz each) corn, drained
  • 2 cans (10 oz each) Rotel diced tomatoes & green chiles
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch seasoning mix
  • 1 block (8 oz) cream cheese, cubed
  • 4 cups chicken broth

Topping ideas

Tortilla chips · shredded cheese · sour cream · avocado · cilantro

Method

  1. Put the chicken in the crockpot and add everything except the cream cheese.
  2. Cook on low 6 hours (or high 3–4 hours).
  3. Shred the chicken right in the pot, then stir in the cream cheese until melted.

Good to know

A rotisserie chicken works too. Shred it and simmer everything on the stove for 20 minutes.

Back to Soups

A candlelit table from above, with an olive wood bowl, a charcuterie board and votives
Letters from the porch

Pull up a chair.

Every so often I’ll write you a letter. A recipe, a tradition we’re trying, whatever magic (or glorious mess) happened at our table that week. No lectures, nothing salesy, just a friend waving from the porch.