Can I use frozen chicken for this Taco Soup with Chicken recipe?

Yes, you can use frozen chicken for this Taco Soup with Chicken recipe. However, if using frozen chicken, you may need to adjust the cooking time slightly, especially in a slow cooker or Instant Pot. Make sure the chicken reaches an internal temperature of 165°F (75°C) before serving.

Can I make Taco Soup with Chicken in a slow cooker?

Absolutely! To make Taco Soup with Chicken in a slow cooker, simply add all the ingredients, including the raw chicken breasts, to your crockpot. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken once it’s fully cooked, stir it back into the soup, and serve.

What can I substitute for black beans in Taco Soup with Chicken?

If you prefer not to use black beans, you can substitute them with other types of beans, such as pinto beans or navy beans. Just be sure to rinse and drain them before adding them to the soup for the best results.

Taco Soup With Chicken: A Delicious and Easy Recipe

Description

Taco Soup with Chicken is a hearty, flavorful, and easy-to-make dish that’s perfect for a quick weeknight meal. Packed with chicken, beans, corn, and a blend of spices, it’s both comforting and nutritious. This recipe can be made in an Instant Pot, slow cooker, or on the stove, making it a versatile option for busy days.

Ingredients

Scale

1 teaspoon olive oil
1 cup minced onion
½ tablespoon minced garlic (about 3 cloves)
1 lb boneless, skinless chicken breasts
14 oz can tomato sauce (low or no salt)
1 quart chicken broth (low or no salt)
1 teaspoon paprika
½ teaspoon black pepper
1 teaspoon chili powder
½ teaspoon cumin
15 oz can black beans (drained and rinsed, low or no salt)
1 cup frozen corn (thawed)

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Instructions

In a large pot, heat olive oil over medium heat. Sauté onions and garlic for 4 minutes until fragrant.
Add chicken breasts, tomato sauce, chicken broth, spices, black beans, and corn. Stir to combine.
Cover the pot, turn the heat to high, and bring the soup to a boil.
Once boiling, reduce the heat to medium and simmer for 20 minutes.
Remove the cooked chicken from the pot and shred it using two forks or a stand mixer.
Return the shredded chicken to the pot and stir to combine. Taste and adjust seasonings if necessary.
Serve hot with your favorite toppings.

Notes

You can use cooked shredded chicken or rotisserie chicken to save time.
If you prefer a thicker soup, add a cornstarch slurry to the soup to thicken it quickly.
This soup can be made in a slow cooker or Instant Pot as well. Adjust cooking time accordingly.
Feel free to add extra veggies, like bell peppers or zucchini, for more flavor and texture.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop, Slow Cooker, Instant Pot
Cuisine: American

Nutrition

Serving Size: 2.5 cups
Calories: 327 kcal
Sugar: 6g
Sodium: 444mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 1g
Carbohydrates: 39g
Fiber: 13g
Protein: 33g
Cholesterol: 73mg