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Chicken Taco Soup

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A warm, hearty chicken taco soup that combines zesty flavors and tender chicken, perfect for busy weeknights and chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast You can substitute with shredded rotisserie chicken for quicker preparation.
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained Frozen corn can be used if fresh isn't available.
  • 1 can diced tomatoes with chilies
  • 1 cup chicken broth
  • 1 packet taco seasoning Homemade taco seasoning can enhance flavors.
  • 1 onion, diced
  • 1 bell pepper, diced
  • Salt and pepper to taste Adjust to preference.
Optional Toppings
  • Avocado Sliced for serving.
  • cheese For topping.
  • sour cream For topping.
  • cilantro Fresh for garnish.

Method
 

Cooking
  1. In a large pot (or Instant Pot), sauté the diced onion and bell pepper over medium heat until they become tender.
  2. Add the chicken breast and brown it on both sides.
  3. Stir in the black beans, corn, diced tomatoes, chicken broth, and taco seasoning.
  4. For stovetop cooking, bring the mixture to a simmer and let it cook for 20-30 minutes until the chicken is cooked through.
  5. If using an Instant Pot, seal the lid and cook on high pressure for 10 minutes.
  6. Once cooked, shred the chicken right in the pot using two forks.
  7. Season with salt and pepper to taste, adjusting to your preference.
  8. Serve hot with your choice of optional toppings.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 32gProtein: 30gFat: 10gSaturated Fat: 3gSodium: 780mgFiber: 10gSugar: 3g

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze in portions for up to 3 months.
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