Chicken Taco Soup Recipe
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!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 8 servings
- 2 chicken breasts boneless and skinless
- 1 tablespoon taco seasoning
- 1-1/2 cups chicken stock, broth or water
- 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 chilies
- 1 (14 1/2-ounce) can stewed tomatoes
- 2 1/2 tablespoons ranch seasoning mix
- 1 (4-ounce) can 4 ounces chopped green chilies, optional
- Salt and pepper to taste when serving
- Tortilla chips
- Sour cream
- Green onions chopped
- Cheddar cheese shredded
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.
Store Chicken Taco Soup in an airtight container in the refrigerator for up to 3 days.
Allow the Chicken Taco Soup to cool and then store in a freezer-safe container in the freezer for up to 3 months.
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.
Calories: 78kcal | Carbohydrates: 3g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 444mg | Potassium: 209mg | Fiber: 1g | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg