Chicken Taco Soup

5 from 11 votes

This soup is an easy, healthy, low-carb recipe that’s not only simple to make but absolutely delicious.

Prep Time5

Cook Time21

Total Time26

Course: Soup

Cuisine: American

Servings: - 8 servings

Calories: 278

Author: Candace

2 Tablespoons olive oil
½ onion diced
1 Tablespoon taco seasoning
1 ½ -2 teaspoons ground cumin
28 ounces diced tomatoes 1 can
18 ounces mixed beans 1 can, drained and rinsed (or black beans, or your favorite beans)
11 ½ ounces corn 1 can
2-4 cups chicken broth * as desired
1 ½-2 cups diced chicken or other cooked meat
2 cups spinach optional
sour cream optional for garnish
fresh cilantro optional for garnish
freshly ground black pepper to taste, optional

In a large pot, add olive oil and onion on medium low heat. Cook until onion is partly cooked, about 5 minutes. Add taco seasoning and cumin, and cook for 1 minute, until fragrant.
Add tomatoes, beans, corn, and broth. Turn heat to medium high. Once it reaches a boil, reduce heat, and simmer for 10 minutes stirring occasionally.
Add chicken and spinach if using, and cook for additional 5-10 minutes.
If desired, serve with sour cream and cilantro and sprinkle with pepper.

*I used 2 cups broth. If you prefer more broth, a soupier soup, add 2 additional cups for a total of 4 cups.
Instructions For The Instant Pot - Set Instant Pot to sauté and cook the onion. Add seasonings and scrape the bottom of the pot as it cooks. Add remaining ingredients, seal, and cook for 20 minutes on high. Let the Instant Pot naturally release for 10 minutes.
Instructions For The CrockPot - Sauté onion and add to slow cooker. Add seasonings and remaining ingredients. Cover, and cook on low for 2 hours or on high for 1 hour. (If chicken is not precooked, be sure to cook it through in a skillet before adding to the Crockpot.)
*Nutrition information does not include optional garnish.