Description
Easy Chicken Taco Soup is a hearty, flavorful, and healthy soup made with shredded chicken, beans, corn, and bold taco spices. Perfect for a quick weeknight 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
- 1 cup frozen corn (thawed)
Instructions
- Stovetop: Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 4 minutes.
- Add chicken, tomato sauce, chicken broth, spices, beans, and corn.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove chicken, shred it, then return it to the pot.
- Stir well and serve hot.
- Crockpot: (Optional) Sauté onion and garlic first.
- Add all ingredients to slow cooker.
- Cook on low 6–8 hours or high 3–4 hours.
- Shred chicken, return to pot, stir and serve.
- Instant Pot: Sauté onion and garlic for 4 minutes.
- Add all ingredients and pressure cook on manual for 10 minutes.
- Quick release pressure, shred chicken, stir and serve.
Notes
- Top with cheese, avocado, or tortilla chips for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup, Main Dish
- Method: Stovetop / Slow Cooker / Instant Pot
- Cuisine: Mexican-American