We found this amazing recipe from The Seasoned Mom that will give a traditional fall tomato soup a run for it’s money! This recipe is easily adaptable to all diets! For dairy free diets, skip adding the cheese on top. For vegetarian diets, throw in an extra can of beans rather than chicken and use vegetable broth. Easily adaptable to your preferred cooking style, this recipe can be cooked in a slow-cooker, pressure-cooker, or on the stove top! This dish is pretty mild (safe for the kiddos) however, spice can easily be added through some hot salsa, hot sauce, or an additional tablespoon of taco seasoning!

Ingredients: 

makes 12 cups

  • 4 cups chicken broth (vegetable broth for vegetarian diets)
  • 3-4 cups cooked chopped or shredded chicken (the meat from about 1 rotisserie chicken) OR 1 ½ – 2 lbs. uncooked boneless, skinless chicken breasts or thighs 
  • 2 cups frozen corn
  • 1 15 ounce can diced tomatoes, undrained
  • 1 15 ounce can black beans, drained and rinsed (2 cans for vegetarian diets)
  • 1 4.5 ounce can diced green chilies
  • 1 cup taco sauce or salsa of your choice
  • 1 cup diced onion
  • ½ teaspoon garlic powder
  • 1 teaspoon cumin
  • 2 tablespoons taco seasoning
  • Bag of tortilla chips

Optional for Serving: shredded cheddar cheese, sliced green onions, lime, cilantro, sliced avocado, sour cream

Slow-Cooker Instructions

  1. Combine chicken broth, chicken, corn, diced tomatoes, black beans, green chilies, taco sauce, onion, garlic powder, cumin, and taco seasoning in slow cooker.
  2. Cook on low for 3-4 hours or on high for 1 ½ – 2 hours.
  3. Crumble a handful of tortilla chips and place in bottom of individual bowls. Ladle soup over chips and garnish with desired toppings.

Note: If using raw chicken breasts, increase the cooking time to 4-6 hours on LOW or 2-3 hours on HIGH. At the end of cooking shred or chop the chicken breasts, return to the pot, and serve.

Instant-Cooker or Pressure Cooker Instructions 

  1. If using uncooked chicken breasts, start by cutting the chicken into bite-sized pieces.
  2. Turn instant pot on sauté setting and add 2 tablespoons olive oil. Once heated, add the chicken and cook, stirring often, for 3 minutes.
  3. Note: If you’re starting with cooked chicken, you can skip the first step and just add the chicken to the Instant Pot with the rest of the ingredients.
  4. Turn off instant pot.
  5. Add the chicken broth, corn, diced tomatoes, black beans, green chilies, taco sauce, onion, garlic powder, cumin, and taco seasoning to the pot with the chicken. Stir well.
  6. Seal the Instant Pot lid and turn the valve to sealing. Pressure cook on high pressure for 6 minutes.
  7. Allow the Instant Pot to naturally release for 2 minutes (by leaving it off after it finishes cooking). Then, carefully do a quick pressure release by using a towel or potholder to carefully turn the valve to venting to release the steam and pressure.
  8. Crumble a handful of tortilla chips and place in bottom of individual bowls. Ladle soup over chips and garnish with desired toppings.

Stovetop Instructions

  1. If using uncooked chicken, start by heating 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add diced chicken and cook, stirring regularly, just until chicken is browned (it doesn’t need to be cooked through).
  2. Note: If you’re starting with diced, cooked chicken, you can skip the first step and just add the chicken to the Instant Pot with the rest of the ingredients.
  3. Add the chicken broth, corn, diced tomatoes, black beans, green chilies, taco sauce, onion, garlic powder, cumin, and taco seasoning to the pot with the chicken. Stir well.
  4. Bring to a boil. Once boiling, cover the pot and reduce heat to a low simmer.
  5. Let soup simmer for about 20 minutes or until chicken is cooked through.
  6. Crumble a handful of tortilla chips and place in bottom of individual bowls. Ladle soup over chips and garnish with desired toppings.

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