Loaded with tender chicken breast, lots of veggies, taco spices, and a rich chicken stock, this simple recipe for Chicken Taco Soup is one you will love to serve both for easy weeknight suppers or fancier Cinco de Mayo celebrations. It's ready in less than half an hour!
In a large stockpot over medium heat, heat the olive oil until shimmering.
1 tablespoon olive oil
Cook the onion, carrots, celery, potatoes, and garlic until tender, about 6 minutes.
1 onion, 2 to 3 carrots, 2 ribs celery, 2 to 3 red potatoes, 1 teaspoon minced garlic
Add the chicken stock, cooked chicken, beans, tomato sauce, zucchini, corn, lime juice, and taco seasoning.
8 cups Chicken Stock, 2 shredded or chopped cooked chicken, 2 cups black beans, 1 cup tomato sauce, 1 cup shredded zucchini, 1 cup frozen corn kernels, Juice of 1 lime, 1 tablespoon taco seasoning mix
Simmer until the vegetables are tender, about 20 minutes.
Garnish the soup with chopped cilantro.
fresh cilantro (chopped)
To cook in the slow cooker:
In a large skillet over medium heat, heat the olive oil until shimmering. Cook the onion, carrots, celery, potatoes, and garlic until tender, about 6 minutes. Transfer the mixture to the crock of a slow cooker.
1 tablespoon olive oil, 1 onion, 2 to 3 carrots, 2 ribs celery, 2 to 3 red potatoes, 1 teaspoon minced garlic
Add the chicken stock, cooked chicken, beans, tomato sauce, zucchini, corn, lime juice, and taco seasoning. Cover and set the machine to LOW for 4 hours or HIGH for 2 hours.
8 cups Chicken Stock, 2 shredded or chopped cooked chicken, 2 cups black beans, 1 cup tomato sauce, 1 cup shredded zucchini, 1 cup frozen corn kernels, Juice of 1 lime, 1 tablespoon taco seasoning mix
To serve, garnish the soup with chopped cilantro or other toppings.
fresh cilantro (chopped)
To cook in the pressure cooker:
In the pressure cooker set to saute, heat the olive oil until shimmering. Cook the onion, carrots, celery, potatoes, and garlic until tender, about 6 minutes.
1 tablespoon olive oil, 1 onion, 2 to 3 carrots, 2 ribs celery, 2 to 3 red potatoes, 1 teaspoon minced garlic
Add the chicken stock, cooked chicken, beans, tomato sauce, zucchini, corn, lime juice, and taco seasoning.Cover and set the machine to Soup Mode for 20 minutes, selecting the LESS setting.
8 cups Chicken Stock, 2 shredded or chopped cooked chicken, 2 cups black beans, 1 cup tomato sauce, 1 cup shredded zucchini, 1 cup frozen corn kernels, Juice of 1 lime, 1 tablespoon taco seasoning mix
To serve, garnish the soup with chopped cilantro or other toppings.
fresh cilantro (chopped)
Notes
About the ingredients:
Using red potatoes is necessary to be able to freeze the soup for later. If you're not going to freeze it, use whatever potatoes you have.
You can use chopped or shredded chicken, but if you have other cooked meats, like turkey, pork, or beef, you can use those as well.
To make it in advance: Once the soup is cooked, cool it to room temperature and refrigerate until ready to serve, up to 2 days. Or divide into desired portions and freeze for up to 1 month. If frozen, thaw completely in the refrigerator before reheating in the microwave or on the stovetop.Variations:
To make Creamy Chicken Taco Soup: stir in 4 ounces of cream cheese, cut into cubes, until melted.
To make Chicken Tortilla Soup: place crushed tortilla chips in the bottom of the bowl before ladling in the soup.
To make Mexican-Style Chicken Noodle Soup: add dry fideo noodles to the pot when you add the stock and veggies.
Nutritional values are approximate and account for ⅙ the recipe, toppings not included.