Description
This Easy Chicken Taco Soup is a flavorful, one-pot meal made with tender chicken, beans, corn, and a zesty taco-seasoned broth. Perfect for busy weeknights, it’s quick to prepare on the stovetop, in a slow cooker, or an Instant Pot. Gluten-free and customizable with your favorite toppings!
Ingredients
Scale
- Protein & Broth:
- 1 lb boneless, skinless chicken breasts (or thighs)
- 3 cups low-sodium chicken broth
- Vegetables & Beans:
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chilies (optional for extra spice)
- Seasonings & Oils:
- 1 packet (or 2 tbsp) taco seasoning
- 1 tsp cumin
- 1/2 tsp chili powder (adjust for spice preference)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tbsp olive oil (if sautéing onions and garlic)
- Finishing Touches:
- Juice of 1 lime
- Fresh cilantro, for garnish
- Optional Toppings:
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Sour cream or Greek yogurt
- Sliced avocado
- Crushed tortilla chips
- Jalapeño slices
- Hot sauce
Instructions
Stovetop Method:
- Sauté Aromatics – Heat olive oil in a large pot over medium heat. Add diced onions and cook until soft (about 3-4 minutes). Stir in garlic and cook for another 30 seconds.
- Add Ingredients – Place chicken in the pot. Add diced tomatoes, tomatoes with green chilies, beans, corn, green chilies (if using), and broth.
- Season the Soup – Stir in taco seasoning, cumin, chili powder, salt, and black pepper. Bring to a boil.
- Simmer – Reduce heat to low, cover, and let simmer for 25-30 minutes until the chicken is cooked through.
- Shred the Chicken – Remove chicken, shred it with two forks, and return it to the pot. Stir well.
- Finish & Serve – Stir in lime juice, taste, and adjust seasoning if needed. Serve hot with toppings.
Slow Cooker Method:
- Add all ingredients (except lime juice and toppings) to the slow cooker.
- Cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- Shred the chicken, return it to the pot, stir in lime juice, and serve.
Instant Pot Method:
- Use the Sauté function to cook onions and garlic in olive oil.
- Add all remaining ingredients (except lime juice and toppings).
- Close the lid and set to Manual (High Pressure) for 12 minutes.
- Allow natural release for 10 minutes, then quick release.
- Remove and shred chicken, return it to the soup, stir in lime juice, and serve.
Notes
- Make it creamy – Stir in ½ cup heavy cream or cream cheese at the end.
- Spicier version – Add extra chili powder, cayenne, or jalapeños.
- Low-carb/Keto-friendly – Omit beans and corn, add extra chicken and veggies like zucchini or bell peppers.
- Vegetarian option – Swap chicken for extra beans or tofu; use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop, Slow Cooker, Instant Pot
- Cuisine: mexican inspired
Keywords: chicken taco soup, easy taco soup, one-pot taco soup, healthy taco soup, slow cooker chicken taco soup