1. Can I use cooked chicken for taco soup with chicken?

Yes, you can use cooked chicken for this recipe. Simply replace the raw chicken breasts with 2-3 cups of shredded cooked chicken, such as rotisserie chicken. Just remember to reduce the cook time by half to avoid overcooking the soup.

2. How can I make taco soup with chicken spicier?

If you prefer a spicier taco soup with chicken, try adding diced jalapeños, a pinch of cayenne pepper, or a can of green chilies. You can also increase the amount of chili powder or cumin to intensify the flavor.

3. Can I make taco soup with chicken in advance?

Yes, taco soup with chicken is perfect for meal prep. You can make it ahead of time and store it in the fridge for up to 4 days. It also freezes well for up to 3 months, making it a great option for make-ahead meals.

4. What are some topping ideas for taco soup with chicken?

Some of the best toppings for taco soup with chicken include shredded cheese, sour cream, avocado, cilantro, and lime wedges. You can also add green onions, crushed tortilla chips, or even a dash of extra taco seasoning for more flavor.

Taco Soup With Chicken: Easy & Healthy Recipe

Name: Taco Soup With Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 cup minced onion; 1/2 tablespoon minced garlic (about 3 cloves); 1 lb boneless, skinless chicken breasts; 14 oz can tomato sauce (low or no salt); 1 quart chicken broth (low or no salt); 1 teaspoon paprika; 1/2 teaspoon black pepper; 1 teaspoon chili powder; 1/2 teaspoon cumin; 15 oz can black beans (drained & rinsed, low or no salt); 1 cup frozen corn (thawed)

Description

Taco Soup with Chicken is a hearty and comforting dish loaded with protein and veggies. It is an easy recipe that can be made in the Instant Pot, slow cooker, or on the stovetop, and is perfect for a cozy family dinner. The bold taco seasonings bring out rich, savory flavors, making it an all-time favorite for any season.

Ingredients

Scale

1 tablespoon olive oil
1 cup minced onion
1/2 tablespoon minced garlic (about 3 cloves)
1 lb boneless, skinless chicken breasts
14 oz can tomato sauce (low or no salt)
1 quart chicken broth (low or no salt)
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon cumin
15 oz can black beans (drained & rinsed, low or no salt)
1 cup frozen corn (thawed)

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Instructions

Heat olive oil in a large pot over medium heat. Add the minced onions and garlic, sauté for 4 minutes until softened and fragrant.
Add boneless chicken breasts, tomato sauce, chicken broth, black beans, corn, and spices (paprika, black pepper, chili powder, cumin). Stir well.
Bring the soup to a boil, then reduce heat to medium and cover. Simmer for 20 minutes to cook the chicken.
Remove the chicken from the pot, shred using two forks, and return the shredded chicken to the soup.
Stir everything to combine, and serve hot.

Notes

If using cooked chicken, reduce the cook time by half.
For a spicier soup, add jalapeños, cayenne pepper, or green chilies.
For a thicker soup, mix 1 tablespoon of cornstarch with water and add it to the soup to thicken it up.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop, Slow Cooker, Instant Pot
Cuisine: American

Nutrition

Serving Size: 2.5 cups
Calories: 327 kcal
Sugar: 6g
Sodium: 444mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 1g
Carbohydrates: 39g
Fiber: 13g
Protein: 33g
Cholesterol: 73mg