Description
This Easy Chicken Taco Soup is a quick, healthy dinner packed with bold flavors, lean protein, fiber-rich beans, and sweet corn. Make it on the stove, in your crockpot, or instant pot!
Ingredients
1 teaspoon olive oil
1 cup minced onion
1/2 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
1/2 teaspoon black pepper
1 teaspoon chili powder
1/2 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, dried spices, beans and corn.
3. 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.
4. Once the soup has cooked, remove cooked chicken from the pot. Shred chicken with two forks.
5. Add shredded chicken back to the pot. Stir to combine and enjoy!
6. To make in a crockpot: Optional – sauté onions and garlic in olive oil for 4 minutes first. Add all ingredients to the crockpot. Stir together. Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken and return to the pot. Stir and serve.
7. To make in an instant pot: Use sauté mode to cook onions and garlic for 4 minutes. Add remaining ingredients. Set to Sealing, Manual Pressure for 10 minutes. Quick release. Shred chicken, return to pot, and serve.
Notes
Make it your way! This soup works on the stovetop, in a slow cooker, or instant pot.
Shred chicken easily with a stand mixer and paddle attachment for quick prep.
To reduce sodium, use low- or no-salt canned goods and broth.
Top with your favorites: avocado, cheese, tortilla chips, or cilantro.