Something happens to me when the weather starts to cool and football season begins. I automatically want soup or chili and all things pumpkin spice. Last week when I heard Florida was getting a “cold front” (which means temps were in the 80’s rather than high 90’s) the cravings set in. While I’ve have never made taco soup before, I’m the queen of real deal tacos. This super easy taco soup combines all the flavors of tacos you love while also incorporating veggies for heartiness and healthiness. This is a great soup to make ahead of time, too! Warm it up for an easy week night meal. Take to work for quick lunch. Make it for a get together with friends. However you choose to do it, I promise it will be a crowd pleaser!
Let’s Get Started
I used an instant pot for this recipe but if you don’t have one, you can totally do this on the stove top or in the crock pot. Here is a link to the instant pot I use and love dearly.
With the instant pot set to saute, add in the teaspoon of oil and the chopped onions. Saute them until they are soft and caramelized. At this point, add in your chopped up chicken and saute it for a few minutes with the onions. The pieces are so tiny that they will cook fast but they don’t have to be completely cooked through since you will be cooking the soup further under pressure.
*If you are doing this on the stove top, you might want to cook the chicken all the way through.
Once the chicken is ready, add in all of the remaining ingredients and stir it up. Put the lid on your instant pot and set the soup/stew setting to 5 minutes. I use the quick release on soups because they don’t have to continue cooking, but natural release won’t hurt it either.
And that’s all you have to do! See why I call it Super Easy Taco Soup? It’s almost not even a recipe because it’s so simple!
I served mine sprinkled with cheese and homemade tortilla chips but it would also pair well with cornbread, a simple sandwich, or even a salad. The options are endless. I’d love to hear how it turns out for you and how you serve it in the comments below!
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Servings |
people
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- 1 tsp olive oil
- 1 sweet onion, chopped
- 3 whole chicken breasts, cut into bite sized cubes
- 1 can green chilis (mild)
- 1 can diced tomatoes
- 1 can black beans, drained
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 cups chicken broth
Ingredients
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- With the instant pot set to saute, add in the teaspoon of oil and the chopped onions. Saute them until they are soft and caramelized.
- Next, add in your chopped up chicken and saute it for a few minutes with the onions. The pieces are so tiny that they will cook fast but they don't have to be completely cooked through since you will be cooking the soup further under pressure.
- Once the chicken is ready, add in all of the remaining ingredients and stir it up. Put the lid on your instant pot and set the soup/stew setting to 5 minutes. I use the quick release on soups because they don't have to continue cooking, but natural release won't hurt it either.
- Serve with tortilla chips, corn bread, or anything your heart desires!
- This recipe can also be made in a crock pot or on the stove top. You'll just adjust the recipe accordingly.
