Chicken Taco Soup
This amazing, freezer-friendly chicken taco soup is not only gluten-free and dairy-free (if you don't add cheese at the end), but it freezes beautifully either before cooking or after. Packed with fresh flavor, the veggies give it that fiesta vibe that everyone will love.
Servings: 8
Calories: 384kcal
Equipment
Ingredients
- 2 tablespoons avocado oil olive oil
- 1 onion, diced about 1 cup
- 2 bell peppers, diced suggested: one red and one green
- salt and ground black pepper
- 3 garlic cloves, minced minced
- 1 1/2 pounds chicken breasts boneless and skinless
- 1 (28-ounce) can fire-roasted diced tomatoes sub: petite diced tomatoes
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can pinto beans drained and rinsed
- 1 (11-ounce) can shoe peg corn, drained and rinsed sub: 1 cup yellow corn
- 2 (4- or 4.5-ounce) cans green chiles
- 3 cups low-sodium chicken broth only 2 cups if making in the Instant Pot
- 3 tablespoons taco seasoning
- Optional toppings: diced avocado, lime wedges, sour cream or plain Greek yogurt*, shredded cheddar cheese*, sliced green onions, corn tortilla chips, hot sauce
Instructions
- Heat oil in a large skillet over medium-high heat. Add diced onion and bell peppers, and cook until they begin to soften, about 5 minutes. Season lightly with salt and pepper while they cook. Stir in the garlic during the last 30-60 seconds. (Freezing instructions begin here.)
- Add the veggie mixture, chicken, tomatoes, black beans, pinto beans, corn, green chiles, chicken broth, and taco seasoning to the slow cooker. Stir until combined.
- Cover and cook on low for 4-6 hours, or until cooked through. (Chicken is done when it has no more pink inside and/or registers 165°F internally.)
- Remove the chicken to a cutting board and shred with two forks or chop into bite-sized pieces. Stir it back into the soup.
- Taste and adjust salt and pepper amounts. Serve warm, topped with your favorite suggested toppings.
Video
Notes
- This recipe can also be made in the Instant Pot. Simply sauté the veggies in the Instant Pot, add remaining ingredients and pressure cook for 6 minutes.
- Don't skip sautéing the veggies before they go into the slow cooker.
- Freeze fully cooked soup in small portions for future grab-and-go meals.
Nutrition
Serving: 1bowl | Calories: 384kcal | Carbohydrates: 49g | Protein: 32g | Fat: 8g | Cholesterol: 54mg | Sodium: 358mg | Fiber: 15g | Sugar: 10g