the best Chicken taco soup recipe

0

Chicken taco soup is a warm, comforting dish that combines the rich flavors of a classic taco with the heartiness of a soup. Perfect for a cozy dinner, this soup is easy to prepare and packed with protein and vegetables. Here’s everything you need to know about making a delicious chicken taco soup.

Why You’ll Love Chicken Taco Soup recipe

  • Flavorful and Spicy: The combination of taco seasonings, tomatoes, and green chilies gives the soup a vibrant, spicy flavor that taco lovers will adore.
  • Hearty and Nutritious: Loaded with chicken, beans, and vegetables, this soup is a complete meal that’s both filling and nutritious.
  • Easy to Prepare: With minimal prep work and simple ingredients, chicken taco soup is a quick and easy dish that’s perfect for busy weeknights.
  • Versatile: This soup can be customized with your favorite taco toppings and can be made in a slow cooker, on the stovetop, or in an Instant Pot.

Ingredients you need for Chicken taco soup recipe

To make a classic chicken taco soup, you’ll need the following ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts (or thighs)
  • 1 packet taco seasoning (or homemade)
  • tomato sauce
  • 4 cups chicken broth
  • 1 cup water
  • Salt and pepper to taste

Optional toppings:

  • Shredded cheese
  • Sour cream
  • Avocado slices
  • Chopped cilantro
  • Tortilla chips
  • Lime wedges

Preparation of Chicken taco soup recipe

Stovetop Method:

  1. Sauté the Aromatics:
    • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  2. Cook the Chicken:
    • Add the chicken breasts to the pot and sprinkle with taco seasoning. Cook for about 5 minutes, turning the chicken to coat it with the seasoning.
  3. Add the Ingredients:
    • Add the black beans, corn, diced tomatoes with green chilies, tomato sauce, chicken broth, and water to the pot. Stir to combine.
  4. Simmer the Soup:
    • Bring the soup to a boil, then reduce the heat to low and let it simmer for about 25-30 minutes, or until the chicken is cooked through and tender.
  5. Shred the Chicken:
    • Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir to combine. Season with salt and pepper to taste.
  6. Serve:
    • Ladle the soup into bowls and top with your favorite taco toppings, such as shredded cheese, sour cream, avocado slices, chopped cilantro, tortilla chips, and lime wedges.

Slow Cooker Method:

  1. Combine Ingredients:
    • Add all the ingredients (except for the toppings) to a slow cooker. Stir to combine.
  2. Cook:
    • Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  3. Shred the Chicken:
    • Remove the chicken breasts, shred them, and return the shredded chicken to the slow cooker. Stir to combine.
  4. Serve:
    • Ladle the soup into bowls and add your favorite toppings.

Instant Pot Method:

  1. Sauté the Aromatics:
    • Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute.
  2. Add Ingredients:
    • Add the chicken breasts, taco seasoning, black beans, corn, diced tomatoes with green chilies, tomato sauce, chicken broth, and water. Stir to combine.
  3. Pressure Cook:
    • Close the lid and set the Instant Pot to manual high pressure for 15 minutes. Once the cooking time is up, do a natural release for 10 minutes, then release any remaining pressure.
  4. Shred the Chicken:
    • Remove the chicken breasts, shred them, and return the shredded chicken to the Instant Pot. Stir to combine.
  5. Serve:
    • Ladle the soup into bowls and top with your favorite toppings.

Tips for the Best Chicken taco soup recipe

  • Adjust the Spice Level:
    • For a milder soup, use regular diced tomatoes instead of those with green chilies. For extra heat, add chopped jalapeños or a dash of hot sauce.
  • Use Rotisserie Chicken:
    • Save time by using pre-cooked rotisserie chicken. Add the shredded chicken to the pot during the last 10 minutes of cooking to heat through.
  • Make it Creamy:
    • Stir in a cup of heavy cream or a block of cream cheese at the end of cooking for a creamy variation.
  • Freeze for Later:
    • This soup freezes well. Make a double batch and freeze the leftovers in individual portions for easy future meals.

Leave a Reply

Your email address will not be published. Required fields are marked *