Description
This Easy Chicken Taco Soup is a flavorful, high-protein meal made with pantry staples like beans, corn, broth, and spices. Quick to make on the stove, in the crockpot, or Instant Pot, it’s a perfect healthy dinner any night of the week.
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. In a large pot, heat olive oil over medium heat. Sauté onions and garlic for 4 minutes.
2. Add in chicken breasts, tomato sauce, chicken broth, paprika, black pepper, chili powder, cumin, black beans, and corn.
3. Stir to combine and cover the pot. Bring to a boil over high heat, then reduce heat to medium and simmer for 20 minutes.
4. Remove chicken breasts from the pot. Shred chicken using two forks or a stand mixer with paddle attachment.
5. Return shredded chicken to the pot and stir to combine.
6. Serve hot and enjoy!
Notes
For extra flavor, sauté the onions and garlic before slow cooking or pressure cooking.
Top with avocado, shredded cheese, cilantro, or crushed tortilla chips for added texture and flavor.
Can be made ahead and stored in the fridge for up to 4 days or frozen for up to 3 months.
Use rotisserie chicken for a faster version—just add it in during the last 5 minutes of simmering.
Try adding diced bell peppers, green chiles, or jalapeños for extra kick.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2.5 cups
- Calories: 327
- Sugar: 6 g
- Sodium: 444 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 13 g
- Protein: 33 g
- Cholesterol: 73 mg