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Creamy Chicken Taco Soup

A cozy and delicious soup that combines seasoned chicken, zesty tomatoes, and hearty beans for a comforting meal perfect for any weeknight.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can Rotel tomatoes
  • 1 can black beans, drained and rinsed
  • 1 lb chicken breast or thighs
  • 1 cup sweet corn
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 4 cups chicken broth
  • to taste Salt and pepper
  • to taste Optional toppings: sour cream, cheese, cilantro

Method
 

Preparation
  1. In a large pot, heat your oil and sauté the chopped onions and minced garlic until they are translucent and fragrant.
  2. Add in the chicken, Rotel tomatoes, black beans, sweet corn, spices, and chicken broth. Stir everything together.
  3. Allow the pot to reach a boil, then reduce the heat and let it simmer for about 20-30 minutes.
Cooking Options
  1. Crockpot Option: Combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours.
  2. Instant Pot Option: Seal the lid, cook on high pressure for 10 minutes, and allow the pressure to naturally release.
Final Steps
  1. Once cooked, shred the chicken in the pot and mix everything well.
  2. Season with salt and pepper to taste, then serve it hot with your choice of optional toppings.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. This soup can be frozen for up to 3 months. Omit any dairy toppings before freezing.