There’s nothing like a warm, comforting bowl of soup to bring people together, and this Chicken Taco Soup is no exception. Bursting with vibrant flavors and wholesome ingredients, this dish is a perfect balance between ease and nutrition. Whether you’re looking for a simple weeknight dinner, meal prep inspiration, or something to warm you up on a chilly evening, this soup delivers.
What makes this soup special is its versatility—it can be made on the stovetop, in a crockpot, or with an instant pot. It’s packed with lean protein, fiber-rich beans, and sweet corn, all simmered in a spiced tomato broth that makes every bite a delight. Unlike traditional creamy soups, this one remains light yet satisfying, making it a great choice for those looking to enjoy a healthy, homemade meal. Plus, it’s naturally gluten-free and can be easily adapted to suit various dietary needs.
Perfect for meal preppers, busy families, or anyone looking for a simple but delicious meal, this Chicken Taco Soup will become a go-to in your recipe collection. Now, let’s dive into how to make it!
Serves: 4
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 teaspoon olive oil
- 1 quart low-sodium chicken broth
- 1 cup minced onion
- ½ tablespoon minced garlic (about 3 cloves)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon black pepper
- 14 oz can low-sodium tomato sauce
- 15 oz can low-sodium black beans, drained and rinsed
- 1 cup thawed frozen corn
Stovetop Instructions:
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing for about 4 minutes until fragrant.
- Place chicken breasts in the pot along with tomato sauce, chicken broth, chili powder, paprika, cumin, black pepper, beans, and corn.
- Stir well and bring the mixture to a boil over high heat. Once boiling, reduce to medium heat and let simmer for 20 minutes.
- Remove the chicken, shred it using two forks, then return it to the pot.
- Stir everything together and serve warm!
Crockpot Instructions:
- (Optional but recommended) Sauté onions and garlic in olive oil over medium heat for 4 minutes.
- Transfer onion-garlic mixture to the crockpot along with chicken, tomato sauce, broth, spices, beans, and corn.
- Stir well and cook on low for 6-8 hours or high for 3-4 hours.
- Once done, remove the chicken, shred it, and mix it back into the soup.
- Serve hot and enjoy!
Instant Pot Instructions:
- Set the Instant Pot to Sauté mode and cook onions and garlic in olive oil for 4 minutes.
- Add the chicken, tomato sauce, broth, chili powder, paprika, cumin, black pepper, beans, and corn.
- Stir everything together, seal the Instant Pot, and set it to Manual Pressure for 10 minutes.
- Once finished, perform a quick release. Remove and shred the chicken before mixing it back into the soup.
- Stir well and serve!
Nutritional and Dietary Information:
This Chicken Taco Soup is high in protein and fiber, making it a filling yet nutritious option. The chicken provides lean protein, while black beans contribute to a healthy dose of fiber and essential minerals. Corn adds natural sweetness and a bit of crunch, while the tomato-based broth keeps the soup light yet flavorful. It’s naturally gluten-free and can be adjusted for low-sodium diets by using homemade broth and salt-free seasonings.
For a dairy-free version, keep it as is or garnish with avocado. If you prefer extra heat, add diced jalapeños or more chili powder. Want a vegetarian twist? Swap the chicken for more beans or tofu.
Sharing and Commenting is Caring
Tried this Chicken Taco Soup recipe? We’d love to hear your thoughts! Share your experience in the comments and let us know if you made any customizations. Whether you enjoyed it as a quick dinner, meal prep option, or a cozy lunch, your feedback helps others recreate this delicious meal. Don’t forget to share this recipe with friends and family who love hearty, homemade soups!