This chicken taco soup combines all the flavors of a chicken taco in a warm, hearty soup. Top with your favorite taco toppings. Instant Pot directions below.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Slow-Cooker, Soup
Cuisine: Mexican
Servings: 12cups
Calories: 167kcal
Author: Katie Wells
Ingredients
For the Soup:
1mediumonion(chopped)
15ozblack beans(canned, or 2 cups cooked black beans)
Add onion, black beans, corn, tomato sauce, broth, diced tomatoes, and taco seasoning to a slow cooker.
Place the chicken breasts on top and push down until mostly submerged in the mixture.
Cook on low for 6-7 hours (or high for 2-3 hours, but the flavor won’t be as good).
Remove the chicken breasts from the soup and shred.
Add the chicken back to the pot.
To serve, top with optional toppings.
Notes
For the Instant Pot, combine all the ingredients for the soup in the pot and cook at high pressure for 10 minutes with a 10 minutes natural pressure release. Remove the chicken, shred, and return to the soup.Nutrition information does not include optional toppings.