Chicken Taco Soup
This is hands down one of my favorite soups to make in the fall and winter. It makes my regular rotation.
Why? Because 1) it’s simple to throw together, 2) the flavors are fun and satisfying, and 3) the nutrient and fiber sources are diverse.
It’s also highly customizable based on preference. Love spicy food? Add extra cayenne. Corn doesn’t sit well? Omit the corn, and add a tortilla or chips on the side for extra carbs. You do you. :)
Also, this recipe is quite casual. You really don’t need to meticulously measure. You can add different ratios of ingredients, and you will always end up with a delicious end result.
Ingredients
(makes 6-8 servings)
1 pound chicken breast, shredded*
1 yellow onion, diced
2-4 cloves of garlic, minced
1 bell pepper OR handful of baby peppers, diced
1 x 16 ounce can fire roasted tomatoes
2 x 4 ounce cans green chiles
2 x 16 ounce cans black beans, rinsed (or, 1-2 cups dried and cooked in advance)
1-2 cups corn (can be from frozen)
1/2-1 teaspoon chile powder (add to taste)
1 teaspoon oregano
1 teaspoon paprika or smoked paprika
2 cartons chicken broth, vegetable broth, or stock
Salt + pepper to taste
Toppings (optional but highly recommended! In my opinion these bring the soup together): lime juice, cilantro, green onion, shredded cheese, yogurt or sour cream, avocado
*To make shredded chicken breast
Cook in an instant pot for 15 minutes on high pressure with 1/2 c water or broth, a dusting of garlic powder, and a drizzle of oil. After it sits to cool for a few minutes, shred with a fork and refrigerate until adding into your soup.
Add the chicken breast or thighs to the slow cooker or instant pot to cook all day long in the soup broth. Before serving, remove the chicken from the soup, shred, and then return to the pot.
Instructions
Sauté diced onion + pepper with ~1 TBS oil in instant pot or large soup pot on medium heat for about 5 minutes, stirring occasionally, until translucent and aromatic. Stir in the garlic and let it cook for a few minutes.
Add the green chiles, herbs, and tomatoes; stir, and allow to cook a few more minutes.
Add the chicken, beans, corn, and broth. Slow cook on low for a couple of hours, or all day, to marinate the flavors. Before serving, taste the broth, and add salt and pepper to your liking.
To serve, top with your favorite cheese, yogurt, a squeeze of lime juice, sliced avocado, and generous handful of cilantro and green onion. These toppings take it from yummy to luxurious.
If you want to support your future self, fill up a mason jar with at least one inch of space at the top, refrigerate overnight, then pop into the freezer next day. A few weeks from now, you can take that jar out of the freezer the night before, and enjoy it for lunch the next day 💓