Enchilada sauce10 ounces (alternately use 1 packet of taco seasoning + 2 cups of water)
2large chicken breastsabout 1 pound
Optional garnishes: broken taco shells or tortilla chips, shredded cheese, sour cream, pico de gallo, fresh cilantro
In large pot or deep skillet, bring beans, corn, enchilada sauce, garlic, and stock to a light boil on medium heat, stirring frequently. Add chicken breasts.
Simmer on low, covered, about 15 minutes, until chicken is cooked through. Remove chicken and chop or shred. Return chicken to pot and stir.
Optional: while soup is cooking, put tortilla chips on a baking sheet and cook at 350 degrees for 10 - 12 minutes, until hot and extra crispy.
Serve soup and top with desired garnishes.
Calories are automatically generated. For best results calculate based on your exact ingredients.Crock pot taco soup directionsTo make this chicken taco soup in a slow cooker, add beans, corn, enchilada sauce, garlic, and stock to the slow cooker. Stir, then add chicken breasts. Cook on low for up to 10 hours or high for up to 6 hours. Remove chicken, shred, and return it to crock. Instant pot taco soup directionsFor instant pot taco soup, add beans, corn, enchilada sauce, garlic, and stock to the pot. Stir, then add chicken breasts. Cover and turn to sealing. Set pot for 5 minutes on high pressure (manual) and then do a controlled quick release. Remove chicken, shred, and return it to pot. To use ground beef, ground chicken, or ground turkeyBrown meat in the pot or skillet first. Drain off fat, if desired, then continue the recipe as written.