Chicken Taco Soup
A comforting and flavorful soup that combines chicken, beans, vegetables, and spices, perfect for a busy weeknight dinner.
Ingredients
Main Ingredients
- 1 lb chicken breasts
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 cup shredded cheese (optional) For garnish
- Sour cream (optional) For serving
- Tortilla chips (optional) For serving
Instructions
Preparation
- In an Instant Pot, set to ‘sauté’ and add chopped onion and bell pepper. Cook until softened.
- Add the chicken breasts, black beans, corn, diced tomatoes, taco seasoning, and chicken broth.
- Close the lid, seal the vent, and cook on ‘high pressure’ for 15 minutes.
- If using a crockpot, combine all ingredients in the pot and cook on low for 6-8 hours.
- For stovetop preparation, combine all ingredients in a pot and simmer for about 20-30 minutes.
- Shred the chicken in the pot, stir well, and serve hot.
- Garnish with cheese, sour cream, and tortilla chips if desired.
Notes
Leftover soup can be stored in an airtight container in the fridge for up to 3-4 days, or frozen for up to 3 months.