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Healthy chicken taco soup

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

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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