chicken taco soup

Not only is this Easy Slow Cooker Chicken Taco Soup simple to make, it's also a family favorite!

Easy Slow Cooker Chicken Taco Soup

mild salsa

can black beans

can pinto beans (rinsed and drained)

corn (drained)

tomatoes

taco seasoning

chicken broth

chicken breasts

Optional toppings: cilantro, plain Greek yogurt

Place salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning, and chicken broth in slow cooker. Stir to combine. Nestle chicken into the slow cooker so that it’s completely covered by the liquid and other ingredients.

Cover and cook on low for 6 hours. Remove chicken and shred or cut into bite-size pieces. Stir chicken back into the soup.

Serve with toppings as desired.

You only need 8 ingredients to make this chicken taco soup. Just throw everything in your crock pot - no chopping needed! A delicious chicken taco soup recipe!
Get the recipe at: https://kristineskitchenblog.com/easy-slow-cooker-chicken-taco-soup/

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Thick, creamy, and loaded with shreds of chicken, this Keto Chicken Taco Soup is an easy &amp; quick recipe that can be made in the Instant Pot or Crock-pot.

The BEST Keto Chicken Taco Soup (Instant Pot & Crock-Pot Recipe)

olive oil

green bell pepper, chopped

onion,

garlic cloves,

Rotel Tomatoes (diced tomatoes with green chilis)

tbsp butter

tsp chili powder

tsp cumin

oregano

dry ranch seasoning mix

oz cream cheese, softened

salt & pepper

Turn Instant Pot to saute function and allow to heat. Add 2 tbsp olive oil, then chopped green peppers, onion, and minced garlic. Saute until the onions and green peppers begin to soften (approx 4 minutes).

Pour approx 1/4 cup of the chicken broth in the Instant Pot, then use a wooden spoon to scrape the brown bits that are stuck to the bottom of the Instant Pot. It is important to deglaze the pan in this step so that it will come to pressure properly. Those bits are also incredibly flavorful.

Add all of the other ingredients except the ranch seasoning and cream cheese then place the lid on the Instant Pot to seal.

Turn on high pressure for 14 minutes, then allow the Instant Pot to come to pressure and begin cooking.

Once the 14 minutes of pressure cooking has completed, allow a 5-minute natural pressure release, then do a QR (quick pressure release) by turning the pressure valve to release the steam. I always cover the valve with a kitchen towel to avoid it spraying on my cabinets.

Once all the steam has released, and the pin has dropped, remove the lid.

Take out the chicken breasts and place on a cutting board or plate and shred with two forks, and return the chicken to the Instant Pot. I prefer larger chunks of chicken in this recipe.

Turn the Instant Pot to the saute function and add the ranch seasoning. Make sure the cream cheese is softened, then scoop out about a cup of the soup to add to the softened cream cheese. To best incorporate the cream cheese in the soup, I use either an immersion blender or whisk to mix it into the cup of soup first, then pour the entire mixture back into the instant pot. Stir to combine.

Boil for approx 4 minutes on saute function, then add salt and pepper to taste.

Instant Pot Instructions:

In a skillet, heat olive oil on medium heat then add green peppers, onion, and minced garlic.

While you are sauteing the veggies add all of the other ingredients to the Crock-Pot except for the cream cheese. Dairy ingredients like cream cheese often break down when slow-cooked; therefore, we won&#x27;t add the cream cheese until the very last step after the soup has slow-cooked.

Add the sauteed veggies to the Crock-Pot and stir to combine.

Slow cook on low for 8 hours or high for 4.

Remove the chicken and shred into chunks then add back to the Crock-Pot.

If you cooked the soup on low turn  the Crock-Pot to high now. If you slow-cooked on high leave the setting on high. Remove about 1 cup of the broth from the soup and combine in a bowl with the softened cream cheese. You can use a whisk or an immersion blender. Then add the mixture back to the Crock-Pot and stir to combine.

Slow-cook on high for 30 minutes with the lid on.

Add salt and pepper to taste.  Enjoy!

Crock Pot Instructions for Keto Chicken Taco Soup:

This creamy chicken taco soup is easy to make and super flavorful. It's full of tender chicken, sweet corn, black beans, fire-roasted tomatoes, and the most delicious creamy broth. 
If you love this recipe as much as we do, let us know with a 5-star review in the comments!

Chicken Taco Soup

cooking oil

red bell pepper, diced

EACH: salt and pepper

chicken stock

8-ounces cream cheese,

corn

black beans, drained and rinsed

Toppings: cilantro, avocado, cheddar cheese, tortilla chips, and/or lime juice

Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and pepper and cook until the veggies are soft, about 5 minutes. 

Add the taco seasoning, salt, and pepper and stir them into the veggies. Add the chicken stock, fire-roasted tomatoes, and chicken breasts and bring the pot to a boil. Reduce the heat and simmer, covered, for 20 minutes.

Remove the chicken from the pot then add the cream cheese. Shred the chicken using 2 forks (or dice it, if you prefer.) Add the shredded chicken to the pot then stir until the cream cheese melts into the broth. 

Add the corn and black beans and let them warm. Serve the soup topped with any or all of the toppings.

I made it with ground turkey instead of chicken- SO good! love the flavors!

Just made this! Very tasty. Shredding the chicken took longer than I expected, but worth it - the texture is better than the few pieces I diced. Yum!

https://content.jwplatform.com/videos/cjyWNIa9.mp4

We've been told over and over again that this is the BEST chicken tortilla soup ever. With a couple of easy tricks, you can maximize the flavor while keeping the prep time low. Make it in your crockpot or on your stovetop, either way it's a healthy and delicious Mexican recipe that's a true crowd pleaser.

BEST Chicken Tortilla Soup 

This chicken taco soup recipe is perfect for a keto lifestyle and uses your Instant Pot! An easy recipe that lets you put dinner on the table in less than 30 minutes!

Easy Mexican Chicken Soup

Chicken breasts (boneless, skinless)

14.5 oz Diced Tomatoes (undrained)

Chicken Broth

Water

Tbsp. Homemade Taco Seasoning

Salsa

oz Cream Cheese (softened and cubed)

Avocado (for topping)

Monterey Cheese (for topping)

Place chicken, tomatoes, broth, water, taco seasoning and salsa in the Instant Pot.&nbsp; Set to manual mode and cook for 12 minutes on high.

Do a quick release of pressure.&nbsp;

Remove chicken and add softened cream cheese to Instant Pot. Stir cream cheese into soup until it is melted and fully incorporated.

Shred chicken using 2 forks and return to soup. Stir well and serve. Top with avocado slice and cheese.&nbsp;

This warm and flavorful soup is perfect for busy weeknights (or any night that you're craving a big bowl of soup).

whole-kernel corn (drained)

black beans

green chiles

salt (to taste)

lb. rotisserie chicken meat (shredded)

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).

Packed full of chicken, vegetables and taco flavor this family loved soup can be ready in less than an hour from beginning to end. 

chicken breast

yellow onion (finely chopped)

garlic (minced)

red bell pepper (finely chopped)

14.5 oz petite diced tomatoes (canned, with juice)

tomato sauce (canned)

oz black beans

red pepper flakes

salt and pepper

tortilla chips, sour cream, cheese

Over medium heat warm olive oil. When warmed add onion and red bell pepper cook three minutes or until vegetables are tender add minced garlic and cook one more minute.

Add chicken broth, diced tomatoes, tomato sauce, taco seasoning, red pepper flakes, salt and pepper then stir until well combined let simmer five minutes

Add chicken, black beans and corn bring to a boil. Cover and reduce heat. Simmer 15 minutes.

Garnish as desired.

(15 ounces) black beans

(14.5 ounces) tomatoes

chicken

red onions

Step 1

<p>In a medium pot set over medium heat, heat the olive oil. Stir in the beans, tomatoes, corn, seasoning mix and broth. Break the tomatoes up with a spoon.</p>

Step 2

<p>Bring to a simmer. Stir in chicken and continue to cook for another 10 to 15 minutes, until the flavors are blended. Serve hot with toppings of choice.</p>

https://www.youtube.com/watch?v=ZxmHOq3F0UI

Perfectly spiced Chicken Taco Soup can be enjoyed all year long. It&#39;s hearty, delicious, and packed with flavor!

Chicken Taco Soup Recipe

onion powder

chili beans (16 ounces)

black beans (15 ounces)

whole kernel corn, drained (15 ounces)

tomato sauce (8 ounces)

pkg taco seasoning

cheddar cheese (shredded)

sour cream (optional)

Mix onion powder, beans, corn, tomato sauce, broth, diced tomatoes, taco seasoning,and shredded chicken in a slow cooker on low heat. Cover, and cook for 4 hours (or high for 1-2 hours).

Serve warm. Additional toppings may included Cheddar cheese, sour cream, and crushed tortilla chips, if desired.

*Can also be cooked over the stove in a stock pot. Heat for 30 minutes until all ingredients are hot and well blended.

A quick and easy chicken taco soup full of vegetables and beans that is ready in 25 minutes.

Quick and Easy Chicken Taco Soup

small yellow or white onion (finely chopped)

can of black beans (drained)

can of Del Monte Tomato Sauce

chicken broth (one 14 ounce can)

Heat the oil in a large pot over medium. Add the onion and pepper, season with salt and pepper and cook for 5 minutes.

Add the black beans, stewed tomatoes, corn, tomato sauce, chicken and taco seasoning. Stir to combine. Add the chicken broth and bring to a simmer. Cook for 15 minutes. Taste and add additional salt and pepper if needed.

Serve the soup immediately with your choice of taco toppings.

https://content.jwplatform.com/videos/ZDmSYMkA.mp4

This easy chicken taco soup is full of chicken, beans, vegetables and seasonings and is ready in just 25 minutes.

Dinner does not get any easier than this 7 Can Chicken Taco Soup! Dump 7 cans into a pot plus some seasonings and that&#039;s it! Serve with tortilla chips, cheese, and sour cream. You won&#039;t believe how yummy &amp; easy it is.

7 Can Chicken Taco Soup

black beans ((drained & rinsed))

pinto beans ((drained & rinsed))

petite diced tomatoes ((undrained))

sweet corn ((drained))

(12.5 oz) chicken breast ((drained & flaked))

(10 oz) green enchilada sauce

(14 oz) low-sodium chicken broth

cumin

chili powder

garlic powder

Combine all ingredients into a large soup pot and bring to a boil over medium-high heat. Once boiling reduce heat to low and let simmer for at least 15 minutes. Stirring occasionally.

Serve with tortilla chips, shredded cheese, sour cream, and avocado!

https://content.jwplatform.com/videos/BergXpMr.mp4

This Instant Pot chicken taco soup is a quick and easy dinner that&#x27;s packed full of flavor. It&#x27;s made with tender shredded chicken, beans and veggies plus warming spices, and you can have it on the table in just 30 minutes!

Instant Pot Chicken Taco Soup

onion

red bell pepper, sliced

garlic cloves, finely chopped

jalapeño,

smoked paprika

(250 ml) tomato sauce (passata)

(14 oz / 400 g) black beans

(7 oz / 200 g) sweetcorn

(125 g) light cream cheese

Salt and pepper

Set the Instant Pot to “Sauté” and wait...

Set the Instant Pot to “Sauté” and wait for it to become hot. Add the olive oil, onion and red bell pepper and cook for 2-3 minutes until slightly softened.

Stir in the garlic and jalapeño and continue...

Stir in the garlic and jalapeño and continue to cook for another minute.

Next, add the chili powder, smoked paprika and...

Next, add the chili powder, smoked paprika and ground cumin and stir to combine. Turn off the “Sauté” function.

Add the tomato sauce, black beans and sweetcorn,...

Add the tomato sauce, black beans and sweetcorn, then pour the chicken stock and add the chicken breasts.

Lock the lid, set the valve to “Sealing,”...

Lock the lid, set the valve to “Sealing,” and set the Instant Pot for 10 minutes on High Pressure.

When the timer goes off, allow the Instant...

When the timer goes off, allow the Instant Pot to release the pressure naturally for 10 minutes, then turn the valve to “Venting” to release the rest of the pressure.

Take the chicken breasts out with a pair...

Take the chicken breasts out with a pair of kitchen tongs and place them on a plate. Shred them with two forks.

Stir in the cream cheese until completely melted,...

Stir in the cream cheese until completely melted, then add the shredded chicken back to the pot.

Season to taste and serve hot with a...

Season to taste and serve hot with a splash of lime juice and your favorite toppings.

https://mediavine-res.cloudinary.com/video/upload/hsmphsqurlfaqdvsqdym.mp4

This Instant Pot chicken taco soup is a quick and easy dinner that's packed full of flavor. It's made with tender shredded chicken, beans and veggies plus warming spices, and you can have it on the table in just 30 minutes!

This 7 can chicken taco soup is a delicious and flavorful dish filled with the most amazing spices, chicken, corn, and beans.

(15 ounces) black beans, (drained and rinsed)

(15 ounces) pinto beans, (drained and rinsed)

(14.5 ounces) petite diced tomatoes

(15 ounces) sweet corn, (drained)

(12.5 ounces) chicken breast*, (drained & flaked (or about 2½ cups cooked/shredded chicken))

(28 ounces) green enchilada sauce

(14 ounces) chicken broth

(2 tablespoons) taco seasoning

cheddar cheese, (shredded)

limes, (for garnish)

tortilla chips, (for serving)

Combine all ingredients in a pot.

Combine all the ingredients into a large pot and bring to a boil over medium-high heat.

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The most viewed chicken taco soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Easy Mexican Chicken Soup

Chicken Taco Soup

Chicken Taco Soup

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The most viewed chicken taco soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine