Easy & Healthy Chicken Taco Soup
This incredibly delicious and healthy soup has all the flavor of a taco in a bowl of soup.
Calories: 253kcal
Servings:
Ingredients
- 1 can white beans drained and rinsed, 15 ounces
- 1 can corn drained, 15 ounce can
- 1 can black beans drained and rinsed, 15 ounces
- 32 ounces chicken broth (4 cups)
- 1 can tomatoes with green chilis such as Rotel, 10 ounces, undrained
- 1 can diced tomatoes undrained, 15 ounces
- 1¼ pounds chicken breast whole, raw, about 4 small breasts
Taco Seasoning
- 1 Tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
Instructions
Instant Pot
- Add white chili beans, black beans, corn, petite diced tomatoes and tomatoes with green chilies, chicken broth and chicken breast to your Instant Pot.
- Combine taco seasonings and add to Instant Pot. Stir gently.
- Place lid on top, latch into place and turn valve to the seal position.
- Press the “manual” button. Use the +/- button to set to 14 minutes.
- It will take about 10 minutes for it to reach pressure then your count down time will start. Once your instant pot beeps and lets you know your soup is ready allow it to sit for about 10 minutes. Then carefully change the valve to release.
- Once pressure is fully released, carefully remove the lid. Take out the chicken breasts and use a meat thermometer to make sure your chicken is at least 165 degrees. (If it is not at least 165 degrees, place it back in your pot and set the time for 2 mins.) Using two forks, shred the chicken, then place it back in the pot and give it a good stir. Serve and enjoy!
Stovetop
- Place all ingredients in large soup pot. Bring to a boil then reduce heat to simmer.
- Simmer for 30 minutes.
- Remove chicken, shred, and return to pot. Serve and enjoy.
Slow Cooker
- Add all ingredients to cooker and cook on LOW for 4-6 hours or HIGH on 3-4 hours.
- Remove chicken and shred with fork. Add back to soup and serve.
WW Information
WW Points™: Click here to track this recipe in the WW app.
Notes
The recipe makes about 14 cups. Divide into 8 servings. One serving is approximately 1 1/2 to 2 cups.
Reader Natalie shared the tip of adding an extra can of tomato paste to make this thicker.
Another reader tip: try swapping the corn for a can of hominy for a different flavor and texture.
Nutrition
Calories: 253 kcalCarbohydrates: 33 gProtein: 25 gFat: 4 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gTrans Fat: 0.01 gCholesterol: 48 mgSodium: 883 mgPotassium: 965 mgFiber: 8 gSugar: 5 gVitamin A: 705 IUVitamin C: 15 mgCalcium: 97 mgIron: 4 mg
