For many, ringing in the New Year comes with resolutions. And many of those resolutions involve eating better. But lest you think that means bunny food and giving up flavor, Seasoned Cooking is here to help you with great meal ideas that are brimming with flavor, great ingredients, and the nutrients your body craves. This time around, your favorite taco ingredients find their way into a tasty soup brimming with tender chicken, black beans, corn, and more. Comfort food that's good for you!
If you want to work in other peppers, tomatoes, and other taco favorites, feel free. You can also top this soup with diced tomatoes, avocados, and fresh chiles. You get the idea. As with most of my recipes, if you want to make it milder, opt for mild versions of the taco seasoning, enchilada sauce, and salsa. And you can opt to omit the hot sauce entirely. My version went with fairly hot versions of all of those things with more hot sauce at the table. Pick what works for you.
This soup is nice with warm tortilla chips on the side for dipping in the soup or additional salsa, guacamole, or pico de gallo. Winter is definitely a good time for soups and this one is loaded with vegetables, fiber, and all the comfort that comes with a piping hot bowl of tasty soup. Enjoy!
Chicken Taco Soup
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 1 (4 oz.) can green chiles
- 1 tablespoon spicy taco seasoning
- 3 cups red enchilada sauce
- 2 cups salsa verde
- 3-4 cups chicken broth
- 2 cups chopped cooked chicken - rotisserie chicken works great
- 1 (14 oz.) can black beans, drained and rinsed
- 1 cup frozen corn
- ¼ cup hot sauce (optional)
- Salt and black pepper, to taste
- 1 cup shredded sharp cheddar cheese (optional)
- ½ cup sliced green onions
In the bowl of your Instant Pot, add the oil and set the appliance to the Sauté setting. Add the onion and garlic and sauté for 4 minutes, stirring frequently. Add the green chiles, taco seasoning, enchilada sauce, salsa verde, and chicken broth; stir to combine and warm together.
Add the chicken, beans, and corn. Stir again. Cancel the Sauté setting. Place the lid on the Instant Pot and set the appliance to cook at high pressure for 20 minutes. When the cycle ends, allow the appliance to release pressure naturally for 10 minutes before manually releasing any remaining pressure. Taste the soup and add hot sauce, salt, and black pepper to suit your taste.
Ladle the soup into bowls and top with shredded cheese and green onions before serving.
- Yields: 4 servings
- Preparation Time: 45 minutes