Easy Chicken Taco Soup Recipe
This Easy Chicken Taco Soup is a hearty, flavorful, and healthy meal packed with tender chicken, black beans, corn, and a blend of classic Mexican-inspired spices. Perfect for a quick weeknight dinner, this recipe offers versatile cooking methods including stovetop, crockpot, and Instant Pot to fit your schedule.
- Prep Time: 10 minutes
- Cook Time: 20 minutes stovetop; 6-8 hours crockpot low; 10 minutes Instant Pot pressure cooking plus 10 minutes pressurizing
- Total Time: 30 minutes stovetop; 6-8 hours crockpot; 30 minutes Instant Pot
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop, Crockpot, Instant Pot
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
Base 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)
Spices
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- ½ teaspoon cumin
Vegetables and Beans
- 15 oz can black beans (drained & rinsed – low or no salt)
- 1 cup frozen corn (thawed)
Instructions
- Stovetop Preparation: In a large pot, heat olive oil over medium heat. Sauté the minced onions and garlic for 4 minutes until softened and fragrant.
- Add Ingredients: Add the chicken breasts, tomato sauce, chicken broth, paprika, black pepper, chili powder, cumin, black beans, and corn to the pot. Stir well to combine all ingredients.
- Simmer: Cover the pot, increase the heat to high, and bring the soup to a boil. Once boiling, reduce heat to medium and let simmer for 20 minutes until the chicken is fully cooked.
- Shred Chicken: Remove the cooked chicken from the pot and shred it using two forks or a stand mixer paddle attachment. Return the shredded chicken to the pot and stir to mix well. Serve and enjoy!
- Crockpot Instructions: Optionally sauté onion and garlic in olive oil for 4 minutes. Transfer to crockpot with chicken, tomato sauce, broth, spices, beans, and corn. Stir to combine. Cook on low for 6–8 hours or high for 3–4 hours. Shred chicken and mix back in before serving.
- Instant Pot Instructions: Set Instant Pot to Sauté for 4 minutes and sauté onions and garlic, scraping browned bits to avoid burn notices. Add chicken breasts, tomato sauce, broth, spices, beans, and corn. Stir and seal the lid. Cook on manual pressure for 10 minutes and allow 10 minutes to come to pressure. Quick release pressure, shred chicken, return to pot, stir, and enjoy!
Notes
- For extra flavor, you can add a squeeze of fresh lime juice or garnish with fresh cilantro and shredded cheese.
- If you prefer a thicker soup, remove the lid during the last 10 minutes of simmering on stovetop to reduce the liquid.
- Using low or no salt broth and canned ingredients helps control sodium levels.
- The soup freezes well – store in airtight containers for up to 3 months.
- For spicier soup, add a pinch of cayenne pepper or diced jalapeños with the spices.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
Keywords: chicken taco soup, easy chicken soup, Mexican chicken soup, healthy chicken soup, crockpot chicken taco soup, instant pot chicken soup
Find it online: https://zarameals.com/easy-chicken-taco-soup-recipe/
