Chicken Taco Soup
Servings: 4
Ingredients
1 tsp olive oil
1 cup minced onion
1/2 tbsp minced garlic (about 3 cloves)
1 lb boneless, skinless chicken breast
14 oz can tomato sauce
4 cups chicken broth
1 tsp paprika
1/2 tsp black pepper
1 tsp chili powder
1/2 tsp cumin
15 oz can black beans, drained and rinsed
1 cup frozen corn
Instructions
Stovetop
In a large pot, heat olive oil over medium heat. Saute onions and garlic for 4 minutes.
Add in chicken breasts (whole), tomato sauce, chicken broth, spices, beans and corn.
Stir together and cover. Turn the heat to high and bring soup to a boil. Once boiling, reduce heat to medium and let the soup simmer for 20 minutes.
Remove cooked chicken from the pot. Shred chicken with two forks (or using the paddle attachment in a stand mixer). Add shredded chicken back to the pot.
Stir to combine & enjoy!
Crockpot
Add onion, garlic, chicken breast, tomato sauce, chicken broth, dried spices, beans and corn to the crockpot.
Stir together. Cook on low for 6-8 hours or high for 3-4 hours.
Remove cooked chicken from the pot. Shred chicken with two forks (or using the paddle attachment in a stand mixer). Add shredded chicken back to the pot.
Stir to combine & enjoy!
Instant Pot
Set instant pot to saute for 4 minutes. Saute onions and garlic for 4 minutes. Make sure to scrape up any browned bits to avoid a burn notice.
Add in chicken breasts, tomato sauce, chicken broth, dried spices, beans and corn.
Stir together. Cover and set the instant pot to Sealing, Manual Pressure for 10 minutes.
Quick release the pressure. Remove cooked chicken from the pot. Shred chicken with two forks (or using the paddle attachment in a stand mixer). Add shredded chicken back to the pot.
Stir to combine & enjoy!
Notes
Try adding some toppings such as: sour cream, plain Greek yogurt, shredded cheese, cilantro, lime, crushed tortilla chips
Recipe and photo from: https://thecleaneatingcouple.com/chicken-taco-soup/#recipe