This quick and easy chicken taco soup is made right on the stovetop in under 30 minutes. Perfect for using up leftover veggies, you can mix and match the taco seasonings to get just the right amount of heat.
PREP TIME 5 minutesminutes
COOK TIME 25 minutesminutes
TOTAL TIME 30 minutesminutes
YIELD 6servings
Ingredients
1tbspolive oil
1/2oniondiced
1green bell pepperdiced
3tbsptaco seasoning
1(14.5 oz) can diced tomatoes
1(14.5 oz) can creamed corn
1(8 oz) can red enchilada sauce
3cupschicken broth
2cupscooked chicken meatcubed
For Serving (Optional)
Shredded cheddar cheese
Sour cream
Chopped green onions
Tortilla strips
Instructions
Place a soup pot on a stovetop burner over medium-high heat. Add the olive oil and let it heat for 1 minute.
Add the onion and bell peppers to the pot, stir in the oil and cook until the onions are translucent, about 4 minutes.
Sprinkle the taco seasoning over the veggies and stir for 30 seconds.
Pour in the diced tomatoes and all their juices and the entire can of creamed corn and stir together.
Add the enchilada sauce and chicken broth and stir.
Bring the soup to a simmer and reduce the heat to medium-low. Cook the soup for 20 minutes.
Add the chicken to the pot and stir. Let it heat up for 5 minutes before serving.
Top soup with shredded cheese, a dollop of sour cream, green onions and tortilla strips as desired.
Recipe Notes
Don't add the chicken too early or it will fall apart as the soup cooks and be stringy. Simply let it reheat right at the end before serving.To Freeze:Leftovers can be frozen for future use as long as you haven't added the sour cream to the soup. Dairy would cause it to separate.Instant Pot Instructions:
Use the Saute setting to cook the peppers and onions.
Add the tomatoes, corn, enchilada sauce, and broth to the pot.
Seal and cook on HIGH pressure for 5 minutes.
Quick release and stir in the chicken. Let heat through for 2 minutes and serve.