Let me start this post by telling you a very important fact about myself: I love soups. I always have, and I always will. There’s really nothing more I want for lunch on a chilly winter day than a warm bowl of soup! But part of living in Utah means reckoning with the fact that “soup weather” is limited to our frigid winter months, give or take a few weeks.
It’s not necessarily a problem, but it does present one interesting conundrum that I have yet to solve. Because while I dig into my collection of soup recipes frequently during the winter, I always seem to misplace at least a few of those recipes over the summer! (The obvious solution to this problem is for me to be a bit better organized, but that doesn’t really help me in the short term.)
Chicken taco soup is so yummy!
(One Good Thing)
But I did recently rediscover one of my soup recipes I thought I’d lost for good, and I’m happy I did because now I get to share it with you here! 🙂 Before the recipe vanished, this Chicken Taco Soup used to be in my regular dinner rotation.
It’s delicious, flavorful, and so dang easy! Just open a few cans, shred up some rotisserie chicken, and you’ll be well on your way towards a comforting bowl of soup. What could be better? (Especially during the wintertime when the energy to cook can be hard to come by.)
Okay, so now that I’ve officially made myself incredibly hungry, let’s cut to the chase, shall we? Here’s how you can make this super simple and delicious Chicken Taco Soup at home.
Simple ingredients come together magically.
(One Good Thing)
How to Make the Easiest Chicken Taco Soup Recipe
Ingredients:
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1 15-ounce can whole-kernel corn, drained
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1 15-ounce can black beans, drained and rinsed
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1 14-ounce can petite diced tomatoes
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1 4-ounce can diced green chiles
This is a great weeknight meal because it comes together so quickly and easily.
(One Good Thing)
Directions:
Pour the broth, drained corn, drained and rinsed beans, tomatoes, and green chilis into a large pot (or your Instant Pot), then add the cumin, salt, and cooked chicken.
Serve it with a few toppings to make it extra special.
(One Good Thing)
Simmer over medium heat until the soup and chicken are heated through, or for up to one hour for a more developed flavor.
If you’re making this in the Instant Pot, you can bring the ingredients up to a simmer using the “Sauté” function, or for more developed flavor, pressure cook for up to 15 minutes.
Tortilla strips make a great topping for this soup, but don’t stop there!
(One Good Thing)
What Toppings Should I Put on Chicken Taco Soup?
While the best thing about this soup is how quick and easy it is to make, that’s not the only good thing about it. Personally, one of my favorite things about this soup is loading it up with delicious toppings, including the following:
*For me, these are non-negotiable.
Chicken Taco Soup Recipe (Makes 6 servings)
Ingredients:
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2 14.5-ounce can chicken broth
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1 15-ounce can whole-kernel corn drained
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1 15-ounce can black beans drained and rinsed
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1 14-ounce can petite diced tomatoes
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1 4-ounce can diced green chiles
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1 lb. rotisserie chicken meat shredded
Instructions:
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Pour broth, corn, black beans, tomatoes, and chiles into a large pot.
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Add cumin, salt, and chicken. Stir.
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Simmer over medium heat until chicken is heated through, or up to one hour.
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Serve with shredded cheese, tortilla strips, and chopped cilantro (or your toppings of choice).
Instant Pot Directions
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Put all ingredients in the Instant Pot. Bring to a simmer using the “saute” function, or for more developed flavor, pressure cook for up to 15 minutes.
Nutrition Information:
Calories: 305kcal; Carbohydrates: 25g; Protein: 21g; Fat: 13g; Saturated Fat: 4g; Polyunsaturated Fat: 3g; Monounsaturated Fat: 5g; Trans Fat: 0.1g; Cholesterol: 59mg; Sodium: 1123mg; Potassium: 624mg; Fiber: 6g; Sugar: 2g; Vitamin A: 220IU; Vitamin C: 17mg; Calcium: 71mg; Iron: 3mg
