Print
Easiest Ever Taco Soup is the most delicious way to warm up on a chilly day. Just 5 minutes of prep and the slow cooker (or instant pot) does the rest of the work! Dinner has never been easier!

Easiest Ever Taco Soup

Easiest Ever Taco Soup is the most delicious way to warm up on a chilly day. Just 5 minutes of prep and the slow cooker (or instant pot) does the rest of the work! Dinner has never been easier!

Course Soup
Cuisine Mexican
Keyword taco soup
Prep Time 5 minutes
Cook Time 4 hours
Inactive time 4 hours
Total Time 4 hours 5 minutes
Servings 6 servings
Author Jessy Freimann, The Life Jolie

Ingredients

Soup:

  • 1 medium onion, chopped
  • 1/2 medium green bell pepper, chopped
  • 1 14.5 ounce can corn, drained
  • 1 14.5 ounce can black beans, roughly drained
  • 1 10 ounce can rotel, undrained
  • 1 packet taco seasoning
  • 1 32 ounce box chicken broth
  • 1 cup water
  • 3 boneless, skinless raw chicken breasts
  • 1 cup cooked rice

Toppings:

  • Shredded cheddar cheese
  • Cilantro
  • Crushed tortilla chips

Instructions

Slow Cooker instructions:

  1. Add all soup ingredients except for the chicken and rice to the slow cooker pot. Stir until well combined.

  2. Add chicken breasts to the pot and cover. 

  3. Turn the slow cooker on to high and cook for 4 hours.

  4. Remove the chicken and shred with forks.

  5. Put the shredded chicken back into the soup along with the cooked rice. 

  6. Serve immediately and top with cheese, cilantro and crushed tortilla chips.

Instant Pot instructions:

  1. Add all soup ingredients except for the chicken and rice to the Instant Pot pot. Stir until well combined.

  2. Add chicken breasts to the pot and cover. Turn the vent on the top of the cover to "Seal."

  3. Set the Instant Pot to "Manual" and set it for 12 minutes.

  4. Once the 12 minutes is up, let it naturally release for 10 minutes and then do a quick release to release the remaining steam.

  5. When the steam has stopped, take off the cover. Remove the chicken and shred with forks.

  6. Put the shredded chicken back into the soup along with the cooked rice. 

  7. Serve immediately and top with cheese, cilantro and crushed tortilla chips.

Recipe Notes

This will last up to 1 week in the refrigerator.