Chicken Taco Soup
A delightful Chicken Taco Soup that brings the flavors of tacos into a comforting bowl, easy to prepare and perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot, Slow Cooker, Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 4 cups chicken broth
- Salt and pepper to taste
- Optional toppings: avocado, sour cream, cheese, cilantro
Instructions
- Combine all ingredients in an Instant Pot, stirring to mix well.
- Close the lid and set the valve to the sealing position. Cook on high pressure for 15 minutes and allow for natural pressure release.
- For a slow cooker version, combine all ingredients and cook on low for 6-8 hours.
- On the stovetop, combine all ingredients in a large pot, bring to a boil, then reduce to a simmer for about 30 minutes.
- Shred the chicken using two forks and stir it back into the soup. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with your choice of optional toppings.
Notes
Use fresh ingredients for the best flavor. Adjust spiciness with taco seasoning and toppings.
Find it online: https://www.chickenpalette.com/chicken-taco-soup/