Chicken Taco Soup Recipe
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
-
Servings
8 servings
-
Calories
78 kcal
-
Course
Main Course, Soup
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Cuisine
American
Chicken Taco Soup Recipe
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Chicken Taco Soup Recipe - So quick and easy, this chicken taco soup recipe is flavorful and delicious! Made with chicken, beans, corn, it is on the table in less than 30 minutes!
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Ingredients
- 2 chicken breasts boneless and skinless
- 1 tablespoon taco seasoning
- 1-1/2 /2 cups chicken stock or broth
- 1 (15-ounce) can black beans, drained
- 1 (15-1/4 ounce) can whole kernel corn, drained
- 1 (16-ounce) can mild chili beans, undrained
- 1 (10-ounce) can diced tomatoes with green chiles
- 1 (14 1/2-ounce) can stewed tomatoes
- 2 1/2 /2 tablespoons ranch seasoning mix
- 1 (4-ounce) can green chiles
- salt and pepper when serving
Optional toppings:
- tortilla chips
- sour cream
- green onions chopped
- cheddar cheese shredded
Instructions
Stovetop Chicken Taco Soup Recipe
- Add the chicken, taco seasoning, chicken stock, broth or water, black beans, corn, chili beans, tomatoes, ranch seasoning, and green chilis to a Dutch oven set over medium heat. Cover and cook until the chicken is cooked through, tender and easily pulls apart with two forks, about 30 minutes. Serve with optional toppings.
Slow Cooker Chicken Taco Soup Recipe
- Add chicken to slow cooker. Add taco seasoning, chicken stock, broth or water, black beans, corn, chili beans, tomatoes, ranch seasoning, and the green chilies. Stir until well combined.
- Cook on low setting for 6 hours. Serve with tortilla chips, sour cream, chopped green onions, or shredded cheese.
Instant Pot Chicken Taco Soup Recipe
- Add the chicken to the Instant Pot. Add the taco seasoning, chicken stock, broth or water, black beans, corn, chili beans, tomatoes, ranch seasoning and green chilis to the Instant Pot. Stir until well combined.
- Secure the lid to the Instant Pot and seal the vent. Cook for 10 minutes on High Setting. Allow the pressure to release naturally for 10 minutes and then carefully release the remaining pressure. Remove the lid of the Instant Pot. Shred the chicken with two forks and serve. Serve with tortilla chips, sour cream, chopped green onions, or shredded cheese.
Notes
- Make-Ahead:Store Chicken Taco Soup in an airtight container in the refrigerator for up to 3 days.
- Freezer Friendly:Allow the Chicken Taco Soup to cool and then store in a freezer-safe container in the freezer for up to 3 months.
- Vegetarian:To make this Chicken Taco Soup vegetarian friendly, omit the chicken from the recipe. Additional black beans or another type of bean may be used in place, if desired.
Nutrition Information
Show Details
Calories
78kcal
(4%)
Carbohydrates
3g
(1%)
Protein
12g
(24%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
36mg
(12%)
Sodium
444mg
(19%)
Potassium
209mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
46IU
(1%)
Vitamin C
1mg
(1%)
Calcium
3mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Calories | 78kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 12g | 24% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 444mg | 19% |
| Potassium | 209mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 46IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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