Description
This Easy Chicken Taco Soup is a flavorful and hearty dish perfect for any day of the week. Packed with tender shredded chicken, black beans, corn, and a blend of Mexican-inspired spices, this soup is simple to make using stovetop, crockpot, or Instant Pot methods. It offers comforting warmth and a delicious balance of savory and mildly spicy flavors, ideal for families or meal prep.
Ingredients
Soup 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, low or no salt)
- 1 cup frozen corn (thawed)
Instructions
- Prepare Aromatics: Heat olive oil in a large pot or sauté pan over medium heat. Add the minced onion and garlic, and sauté for about 4 minutes until softened and fragrant.
- Add Ingredients: Add chicken breasts, tomato sauce, chicken broth, paprika, black pepper, chili powder, cumin, black beans, and thawed corn to the pot. Stir well to combine.
- Cook Soup on Stovetop: Cover the pot and bring the soup to a boil over high heat. Once boiling, reduce heat to medium and simmer gently for 20 minutes until the chicken is cooked through.
- Shred Chicken: Remove the cooked chicken breasts from the pot. Using two forks or a paddle attachment in a stand mixer, shred the chicken finely.
- Combine and Serve: Return shredded chicken to the pot, stir to combine, and serve hot.
- Crockpot Method: (Optional) Sauté onions and garlic as described above, then add all ingredients including the sautéed mixture into the crockpot. Cook on low for 6-8 hours or on high for 3-4 hours. Shred chicken before serving.
- Instant Pot Method: Set the Instant Pot to Sauté mode for 4 minutes. Sauté onions and garlic until softened, scraping browned bits to avoid burn notice. Add chicken, tomato sauce, broth, spices, beans, and corn. Stir well. Seal the lid and pressure cook on manual for 10 minutes. Perform a quick release once cooking is done. Shred the chicken and stir back into the soup before serving.
Notes
- For easier shredding, use a stand mixer with a paddle attachment.
- Use low or no salt broth and beans to control sodium levels.
- You can adjust the chili powder and cumin amounts to suit your spice preference.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
- Serve with your favorite taco toppings like shredded cheese, sour cream, or chopped cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
