Chicken Taco Soup
Chicken taco soup is a flavorful family-friendly dish that brings the delicious seasonings of a taco to a warm and comforting bowl of soup. The combination of tender chicken, hearty beans, and spicy seasonings will make this soup feel like a fiesta in your mouth.
Servings: 6 servings
Calories: 400kcal
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion chopped
- 4 garlic cloves minced
- 1 red bell pepper julienned
- 1 packet taco seasoning
- 1 teaspoon pepper
- ½ teaspoon salt
- 32 ounces chicken broth low sodium
- 2 10 ounce cans Rotel tomatoes and green chilies
- 10 ounces frozen super sweet corn
- 15 ounces black beans drained and rinsed
- 8 ounces cream cheese softened and cut into cubes
Instructions
Stove Top
- Add olive oil to a large pot or Dutch Oven and sauté the onion, garlic, and bell peppers. Saute until the onions are translucent.
- Whisk in the taco seasoning, allowing the seasoning to blend into the veggies.
- Pour in the canned Rotel tomatoes, and the chicken broth. Bring the soup to a boil.
- Add the boneless skinless chicken to the boiling broth.
- Cook the chicken for about 25 minutes. When ready the chicken show shred easily with two forks.
- Remove the chicken from the pot and either chop the chicken into pieces or shred it. To easily shred the chicken, transfer the chicken to a bowl and use an electric mixer to shred the chicken.
- Reduce the heat to medium low and add the drained and rinsed beans to the pot as well as the corn.
- Return the chicken back to the pot and stir in the cubes of softened cream cheese.
- Simmer on low until the cream cheese is melted and the soup is creamy.
- Serve with chopped cilantro, shredded cheese, sliced avocado, and tortilla chips.
Instant Pot
- Set the pressure cooker to saute and add the oil.
- Add the chopped onion, garlic, onion, and bell peppers and cook until the onions are translucent.
- Press cancel on the Instant Pot and use a spoon to scrape off any stuck on bits to deglaze the pot.
- Add the chicken, taco seasoning, tomatoes, and black beans to the pot.
- Pour the chicken broth over the ingredients and make sure the chicken is fully submerged.
- Place the lid back on the pot and set the Instant Pot to MANUAL/HIGH PRESSURE for 12 minutes.
- Allow the pot to naturally release pressure for 10 minutes before releasing any remaining pressure.
- Remove the lid and transfer the chicken to a bowl and chop the chicken into bite sized pieces or shred it.
- Set the Instant Pot back to saute and add the chicken back to the pot.
- Add the frozen corn and the chopped cream cheese block to the pot.
- Stir until the cream cheese is melted and the soup is creamy.
- Press cancel and serve with cilantro, avocado, tortilla chips, and cheese.
Notes
Transfer the chicken to a bowl and use a hand mixer to quickly and easily shred the chicken before returning it to the pot.
Nutrition
Serving: 1serving | Calories: 400kcal | Carbohydrates: 32g | Protein: 28g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 1080mg | Potassium: 859mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1264IU | Vitamin C: 34mg | Calcium: 95mg | Iron: 3mg
