Description
This Easy Chicken Taco Soup Recipe is so delicious! Make it in your instant pot, crock pot or on the stove for a quick, healthy dinner!
Ingredients
- 1 teaspoon olive oil
- 1 cup minced onion
- ½ tablespoon minced garlic (about 3 cloves)
- 1 lb boneless, skinless chicken breasts
- 14 oz can tomato sauce (low or no salt)
- 1 quart chicken broth (low or no salt)
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 15 oz can black beans, drained & rinsed (low or no salt)
- 1 cup frozen corn, thawed
Instructions
1. Stovetop Instructions:
2. In a large pot, heat olive oil over medium heat. Sauté onions and garlic for 4 minutes.
3. Add in chicken breasts, tomato sauce, chicken broth, dried spices, beans and corn.
4. Stir together and cover the pot. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium and let the soup simmer for 20 minutes.
5. Remove cooked chicken from the pot. Shred chicken with two forks or using a stand mixer paddle attachment. Add shredded chicken back to the pot.
6. Stir to combine and enjoy!
7.
8. Crockpot Instructions:
9. (Optional) In a sauté pan, heat olive oil over medium heat. Sauté onions and garlic for 4 minutes.
10. Add onion/garlic mixture to the crockpot with chicken breasts, tomato sauce, chicken broth, dried spices, beans and corn.
11. Stir together. Cook on low for 6-8 hours or high for 3-4 hours.
12. Remove cooked chicken and shred. Return to the pot, stir to combine and enjoy!
13.
14. Instant Pot Instructions:
15. Set Instant Pot to Sauté and cook onions and garlic for 4 minutes, scraping up browned bits.
16. Add chicken breasts, tomato sauce, broth, spices, beans and corn. Stir to combine.
17. Cover, seal, and set to Manual Pressure for 10 minutes (takes ~10 minutes to come to pressure).
18. Quick release pressure after cooking.
19. Remove chicken, shred, and return to pot. Stir and enjoy!
Notes
This soup is extremely versatile—use leftover chicken, rotisserie chicken, or swap in ground turkey or beef.
You can add more vegetables like diced bell peppers or zucchini for extra fiber and nutrients.
For a spicier version, add jalapeños or hot sauce.
Top with avocado, cheese, tortilla strips, or Greek yogurt for added flavor and texture.
Freezes well and makes great leftovers for lunch or meal prep.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop, Crockpot, Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 2.5 cups
- Calories: 327
- Sugar: 6g
- Sodium: 444mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 39g
- Fiber: 13g
- Protein: 33g
- Cholesterol: 73mg