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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
Prep Time
5
minutes
minutes
Cook Time
4
hours
hours
Inactive time
4
hours
hours
Total Time
4
hours
hours
5
minutes
minutes
Servings
6
servings
Author
Jessy Freimann
Ingredients
Soup:
1
medium
onion,
chopped
½
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:
Add all soup ingredients except for the chicken and rice to the slow cooker pot. Stir until well combined.
Add chicken breasts to the pot and cover.
Turn the slow cooker on to high and cook for 4 hours.
Remove the chicken and shred with forks.
Put the shredded chicken back into the soup along with the cooked rice.
Serve immediately and top with cheese, cilantro and crushed tortilla chips.
Instant Pot instructions:
Add all soup ingredients except for the chicken and rice to the Instant Pot pot. Stir until well combined.
Add chicken breasts to the pot and cover. Turn the vent on the top of the cover to "Seal."
Set the Instant Pot to "Manual" and set it for 12 minutes.
Once the 12 minutes is up, let it naturally release for 10 minutes and then do a quick release to release the remaining steam.
When the steam has stopped, take off the cover. Remove the chicken and shred with forks.
Put the shredded chicken back into the soup along with the cooked rice.
Serve immediately and top with cheese, cilantro and crushed tortilla chips.
Notes
This will last up to 1 week in the refrigerator.