This easy chicken taco soup recipe will become one of your family favorites! It can be made in an Instant Pot or slow cooker and is simply delicious.
This soup is one of my family go to recipes. It is easy to throw together and is so tasty. Everyone can add the toppings they like to the soup and make it their own. You know it’s a good recipe, when everyone fights over the leftovers!
The soup itself is gluten free and dairy free. You can make it vegetarian or vegan by omitting the chicken and swapping out the broth. I’ve also included my homemade taco seasoning. This is something you can make in 5 minutes and you never have to worry about reading packages to make sure it is gluten free!
What You’ll Need:
- taco seasoning
- chicken
- corn
- beans (black or pinto)
- diced tomatoes
- tomato sauce
- additional toppings of your chosing (avocado, cilantro, peppers, cheese, etc.)
Making the Recipe:
Make the homemade taco seasoning first, if not using a store bought option.
Rinse and drain the beans in a mesh sieve or colander and set them aside.
Add the diced tomatoes, tomato sauce, beans and taco seasoning to the insert of the Instant Pot or the base of a slow cooker. Give them a good stir!
Submerge the chicken breast in the liquid and place the corn on top of the soup (if using the Instant Pot). If you are using a slow cooker, just throw everything in the slow cooker, give it a stir and submerge the chicken.
Seal the lid of the Instant Pot and cook on high pressure for 8 minutes. It takes about 20-25 minutes to actually cook, but that time is all hands off.
If you are using a slow cooker, set it on low and cook the soup for 6-8 hours. I actually find this just as easy and the house smells good all day long!
When the soup is done, shred the chicken with a couple of forks and stir it together well with the rest of the soup ingredients.
Top with your favorite toppings tableside, so everyone can choose what they like best.
Easy Chicken Taco Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: soup
- Method: Instant Pot
- Diet: Gluten Free
Description
This easy chicken taco soup recipe will become one of your family favorites! It can be made in an Instant Pot or slow cooker and is simply delicious.
Ingredients
For the Taco Seasoning (makes about 3 Tbsp.):
- 1 Tbsp. chili powder
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- ¼ tsp. crushed red pepper flakes
- ¼ tsp. oregano
- ½ tsp. paprika
- 1 ½ tsp. ground cumin
- 1 tsp. sea salt
- 1 tsp. black pepper
For the Soup:
- 1 15-oz. can drained corn (or frozen fire roasted corn from Trader Joes….Yum!)
- 1 8-oz. can tomato sauce
- 2 cups chicken broth
- 15 oz. can black or pinto beans (optional)
- 1 28-oz. can diced tomatoes
- 2–3 Tbsp. Taco seasoning (recipe above or pre-packaged, gluten free)
- 3–4 boneless chicken breasts
- Optional toppings (see list in the notes and add ingredients you need to your shop list)
Instructions
- Make the taco seasoning. You could also use purchased taco seasoning, if in a pinch. This version is straight herbs and seasonings without any additives or gluten.
- Rinse and drain the beans.
- Put the tomatoes, tomato sauce, beans, broth and taco seasoning in the base of the Instant Pot. Stir them together.
- Add the chicken and submerge it in the liquid. Place the corn on top of the soup.
- Seal the lid and set the Instant Pot to cook on high pressure for 8 minutes. Let the steam release naturally. Once the steam releases, shred the chicken with 2 forks. This takes about 30-35 minutes in total.
- Add your favorite toppings before serving (see notes for suggestions).
Notes
- This soup can be made in the Instant Pot in about 30 minutes from start to finish or you can put it all in the slow cooker in 10 minutes or less and cook it all day. Either way, it’s low on prep and oh so tasty! If you cook it in the slow cooker, put all of the ingredients in the pot and stir them together. Submerge the chicken in the liquid and cook on low for 6-8 hours.
- If you want to make this vegan or vegetarian, use vegetable broth in place of the chicken broth and omit the chicken and add more beans.
- If you like the taco seasoning, I recommend quadrupling the quantities and making a bigger batch to save on time. This seasoning is great on my baked salsa chicken too!
- Omit the beans, if you have trouble digesting them.
- Leftovers will keep in the refrigerator for 4-5 days or can be frozen for 3-4 months.
- Optional topping ideas: sliced avocado, minced cilantro, cheese, sour cream, tortilla strips, hot or mild peppers (mild green chilies, pepperoncini, jalapeno, etc.).