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Chicken Taco Soup (Slow Cooker and Instant Pot Options)

There’s nothing I love more than soup on a chilly night! This chicken taco soup is the perfect way to mix things up when you need a break from the Tuesday Taco Night routine, and bonus — most of it can come from your pantry and freezer for a quick emergency meal, but still be healthy!

We’ve all heard of enchilada soup or Mexican soup, but taco soup? My kids dubbed this one, and it makes sense since it contains almost all of the ingredients you’d use to make tacos but in a base of rich bone broth.

I also use my homemade taco seasoning (here’s the recipe to make it in bulk) so I can adjust the spice to the kids’ tastes and make it a crowd pleaser! (I just shake a little extra heat onto mine.)

There are many ways to make this chicken taco soup, depending on whether you’re home that night or have an Instant Pot or slow cooker. A good old fashioned pot of soup on the stove works just as well and also can be ready in 30 minutes or less!

Avoiding corn? Skipping beans? Feel free to customize this recipe to your heart’s content. Here are some healthy swaps that have worked well when we need dietary flexibility:

Mom tip: Double or triple this batch of soup! Leftovers can be frozen for another meal (minus toppings) in a mason jar or bag of choice.


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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.

Course Slow-Cooker, Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 cups
Calories 167kcal
Author Katie Wells

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For the Soup:

1 medium onion (chopped)15 oz black beans (canned, or 2 cups cooked black beans)15 oz organic whole kernel corn (canned, drained or 2 cups frozen)8 oz tomato sauce2 cups chicken broth20 oz diced tomatoes with green chilies (canned, undrained)3 TBSP taco seasoning4 chicken breasts

Optional Toppings:

2 cups cheddar cheese (shredded)6 TBSP sour cream1 avocado½ cup organic tortilla chips (crushed)1 bunch cilantro (chopped)1 bunch green onions (chopped)

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.

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.

Serving: 2cups | Calories: 167kcal | Carbohydrates: 16g | Protein: 20g | Fat: 2g | Cholesterol: 48mg | Sodium: 388mg | Potassium: 574mg | Fiber: 3g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 6.1mg | Calcium: 23mg | Iron: 1.5mg

Do you make a version of this chicken taco soup? Please share your kid-approved version!

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