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Quick And Easy Chicken Taco Soup
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.
Related: These 11 Soup Hacks Are Good To The Last Drop
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.)
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.
How To Make The Easiest Chicken Taco Soup Recipe
Ingredients:
- 2 14.5-ounce cans chicken broth (or 3-1/2 cups of homemade chicken stock)
- 1 15-ounce can whole-kernel corn, drained
- 1 15-ounce can black beans, drained and rinsed
- 1 14-ounce can petite diced tomatoes
- 1 4-ounce can diced green chiles
- 1 tsp cumin
- salt to taste
- 1 lb. rotisserie chicken meat, shredded
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.
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 “saute” function, or for more developed flavor, pressure cook for up to 15 minutes.
Related: 20 Quick Recipes You Can Make With Rotisserie Chicken
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:
- Shredded cheese*
- Tortilla strips*
- Chopped cilantro*
- Sour cream
- Diced avocado
- Guacamole
- Pico de gallo
- Corn chips
- Lime wedges
*For me, these are non-negotiable.
More Ideas You'll Love
Serve the soup warm with the toppings of your choice (see above).
Do you have a favorite soup to make when it’s cold outside?
Chicken Taco Soup
Ingredients
- 2 14.5-ounce can chicken broth
- 1 15-ounce can whole-kernel corn drained
- 1 15-ounce can black beans drained and rinsed
- 1 14-ounce can petite diced tomatoes
- 1 4-ounce can diced green chiles
- 1 tsp cumin
- salt to taste
- 1 lb. rotisserie chicken meat shredded
Instructions
- Pour broth, corn, black beans, tomatoes, and chiles into a large pot.
- Add cumin, salt, and chicken. Stir.
- Simmer over medium heat until chicken is heated through, or up to one hour.
- Serve with shredded cheese, tortilla strips, and chopped cilantro (or your toppings of choice).
Instant Pot Directions
- 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.
