The Easiest and Tastiest Weeknight Soup

Let me start this article by telling you a very important fact about me: I love soups. I always have and always will. There’s really nothing more I want for lunch on a cold winter day than a bowl of hot soup! But part of living in Utah means accounting for the fact that “soup time” is limited to our frigid winter months, give or take a few weeks.

This isn’t necessarily a problem, but it presents an interesting conundrum that I haven’t yet solved. Because even though I frequently dig through my soup recipe collection during the winter, I always seem to misplace at least a few of these recipes during the summer! (The obvious solution to this problem is for me to be a little more organized, but that doesn’t really help me in the short term.)

But I recently rediscovered one of my soup recipes that I thought I’d lost for good, and I’m glad I did because now I can share it with you here! 🙂 Before the recipe disappeared, this chicken taco soup was part of my regular dinner rotation.

It’s delicious, tasty and then it’s easy! Just open a few cans, shred some rotisserie chicken, and you’ll be well on your way to a comforting bowl of soup. What’s better? (Especially in winter, when the energy to cook can be hard to come by.)

Ok, now that I have officially created myself incredibly hungry, let’s get to the point, shall we? Here’s how to make this super simple and delicious chicken taco soup at home.

How to Make the Easiest Chicken Taco Soup Recipe

Ingredients:

• 1 15-ounce can whole grain corn, drained

• 1 15-ounce can black beans, drained and rinsed

• 1 14-ounce can small diced tomatoes

• 1 4-ounce can diced green chiles

Instructions:

Pour the broth, drained corn, drained and rinsed beans, tomatoes, and green chiles into a large pot (or your Instant Pot), then add the cumin, salt, and cooked chicken.

Simmer over medium heat until the soup and chicken are heated through, or up to an hour for a more developed flavor.

If you’re making this in the Instant Pot, you can simmer the ingredients using the “Sauté” function, or for a more developed flavor, pressure cook for up to 15 minutes.

What toppings should I put on chicken taco soup?

While the best The thing about this soup is that it’s quick and easy to make, that’s not the problem. only that’s a good thing about it. Personally, one of my favorite things about this soup is topping it with delicious toppings, including the following:

*For me, these are non-negotiable.

Chicken Taco Soup Recipe (makes 6 servings)

Ingredients:

• 2 14.5-ounce cans chicken broth

• 1 15-ounce can drained whole grain corn

• 1 15-ounce can black beans, drained and rinsed

• 1 14-ounce can small diced tomatoes

• 1 4-ounce can diced green chiles

• 1 lb shredded roast chicken meat

Instructions:

• Pour the broth, corn, black beans, tomatoes and chili peppers into a large saucepan.

• Add the cumin, salt and chicken. Stir.

• Simmer over medium heat until the chicken is heated through, or up to an hour.

• Serve with grated cheese, tortilla strips and chopped cilantro (or topping of your choice).

Instant Pot Instructions

• Place all ingredients in the Instant Pot. Bring to a boil using the “saute” function, or for a more developed flavor, pressure cook for up to 15 minutes.

Nutritional information:

Calories: 305 kcal; Carbohydrates: 25g; Protein: 21g; Fat: 13g; Saturated fat: 4 g; Polyunsaturated fat: 3 g; Monounsaturated fat: 5 g; Trans fat: 0.1 g; Cholesterol: 59 mg; Sodium: 1,123 mg; Potassium: 624 mg; Fiber: 6g; Sugar: 2g; Vitamin A: 220 IU; Vitamin C: 17 mg; Calcium: 71 mg; Iron: 3 mg