Healthy Chicken Taco Soup

Chicken taco soup is a quick and easy, healthy recipe for a cold night or meal prep. 

Can I tell you that I once went to San Diego for spring break, and I ate tacos EVERY day! It inspired me to create this healthy, chicken taco soup. That is how much I love tacos: taco salads, steak tacos, fish tacos, egg tacos, and veggie tacos.

But on gloomy or chilly days nothing is better than a warm bowl of healthy chicken taco soup. I finally jumped on the Instant Pot train during Amazon Prime Day, and it has quickly become a favorite appliance for meal prep. Don’t worry though, this easy-to-prep taco soup can be made on the stove or in a slow cooker as well.

• Easy to throw together
• Perfect for chilly fall or winter evenings
• Get your taco fix without all the extra carbs
• Make it in an Instant Pot, slow cooker, or on the stove
• Gluten-free and packed with fiber and protein

• Chicken: a good source of protein, or you can sub chickpeas, lentils, or tofu if vegan
• Red onion: rich in prebiotics and antioxidants
• Tomato: promotes heart health and is an excellent source of vitamin C
• Black and pinto beans: same nutrients as meat, but with lower iron levels and no saturated fats

• Easy to make for a crowd and serve with different toppings
• Great for meal prep
• Enjoy with your favorite toppings such as chips, crackers, cornbread, sour cream, cheese, or jalapenos

• Trader Joe’s Taco Skillet
• Healthy Taco Pasta
• Trader Joe’s Romesco Pasta

Healthy Chicken Taco Soup

Chicken taco soup is a quick and easy, healthy recipe for a cold night or meal prep. 

5 from 4 votes

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Course Main Course, Soup

Servings 0

Ingredients

  

• 1 1/2 lbs chicken thighs chicken breast will work too
• 3 bell peppers any color will work—red, yellow, orange, or green
• 1-2 jalapeños depending on your spice preference
• 1 red onion large
• 3 cans fire-roasted tomatoes diced
• 2 cans black beans drained and rinsed
• 2 cans pinto beans drained and rinsed
• 1/2 bag frozen sweet corn or use 1 can drained and rinsed corn
• 1 taco seasoning pack

Instructions

 

• Add chicken thighs to the Instant Pot, slow cooker, or a pot on the stove with a pack of taco seasoning (or if you don’t have any, make your own with a mix of chili powder, cumin, paprika, pepper, salt, and oregano) and 1 can of fire-roasted diced tomatoes. Cover and let cook 'til ready to shred. If you are using an Instant Pot, cook for 8 minutes.
• While you are waiting for the chicken to cook, dice the onion, bell peppers, hot peppers, and drain and rinse the beans.
• Sauté the red onion and bell peppers on the stove or in the instant pot.
• When chicken is cooked, shred with 2 forks.
• Add chicken, sautéed red onion and bell peppers, drained and rinsed beans, remaining cans of diced tomatoes, sweet corn, and the finely-diced hot peppers to the Instant Pot, slow cooker, or pot, and stir ingredients together.
• Cook in the Instant Pot for 5 minutes, slow cooker for 4-6 hours, or bring to simmer on the stove for about 30 minutes.

Notes

Did you make this recipe? Leave a review below and don’t forget to tag @lauralivewell

Keyword black bean, chicken, healthy dinner, instant pot, jalapeno, red onions, slow cooker, soup, taco, tomato

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