Chicken Taco Soup
This warm and flavorful soup is perfect for busy weeknights (or any night that you're craving a big bowl of soup).
Servings 6 people
Calories 305kcal
Ingredients
- 2 14.5-ounce can chicken broth
- 1 15-ounce can whole-kernel corn drained
- 1 15-ounce can black beans drained and rinsed
- 1 14-ounce can petite diced tomatoes
- 1 4-ounce can diced green chiles
- 1 tsp cumin
- salt to taste
- 1 lb. rotisserie chicken meat shredded
Instructions
- Pour broth, corn, black beans, tomatoes, and chiles into a large pot.
- Add cumin, salt, and chicken. Stir.
- Simmer over medium heat until chicken is heated through, or up to one hour.
- Serve with shredded cheese, tortilla strips, and chopped cilantro (or your toppings of choice).
Instant Pot Directions
- Put all ingredients in the Instant Pot. Bring to a simmer using the "saute" function, or for more developed flavor, pressure cook for up to 15 minutes.
Nutrition
Calories: 305kcal | Carbohydrates: 25g | Protein: 21g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 1123mg | Potassium: 624mg | Fiber: 6g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 17mg | Calcium: 71mg | Iron: 3mg