Zero Point Chicken Taco Soup

Greg R.: "Easy to make with the Instapot and it turned out…" Read More


  • 1 small onion (chopped)
  • 15 1/2 ounces seasoned black beans (drained)
  • 15 1/2 ounces light kidney beans (drained)
  • 8 ounces tomato sauce
  • 10 ounces frozen corn
  • 20 ounces diced tomatoes (with green chilis)
  • 1 packet taco seasoning
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 boneless, skinless chicken breast
  • 1/2 cup water
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    Made it

    NutritionView More

    Sodium10% DV250mg
    Fat2% DV1.5g
    Protein16% DV8g
    Carbs6% DV17g
    Fiber16% DV4g
    Calories110Calories from Fat10
    Total Fat1.5g2%
    Saturated Fat0g0%
    Trans Fat
    Calories from Fat10
    Total Carbohydrate17g6%
    Dietary Fiber4g16%
    Vitamin A15%
    Vitamin C15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Greg R. a day ago
    Easy to make with the Instapot and it turned out great. Very hearty for hungry appetites.
    Ivey 5 days ago
    My husband and I loved this recipe. Just the ticket on a rainy fall night.
    Hiebert 8 days ago
    This was outstanding I didn’t change the recipe at all
    Richardson-Coleman 10 days ago
    Loved it. Used one can diced tomatoes w chilies and the other regular. Also used can corn instead of frozen and dark kidney beans since I had those in pantry
    Mike Oakley 11 days ago
    loved it! really easy to make...will make this again
    Laura 16 days ago
    So easy and super tasty!
    Heather 22 days ago
    More like chicken enchiladas than tacos but absolutely perfect for a cold rainy day!
    Julie Dickens 23 days ago
    Super easy to make and oh so flavorful! Your family will thank you!!
    Katie Majmudar 25 days ago
    Quick and easy to make, added Mexican chili powered and more Chile for extra flavor topped with cheddar cheese and tortillas. Will def make again for a weeknight dinner
    Uuki a month ago
    So easy and everyone enjoyed the Taco Chicken Soup
    Stephanie Milburn a month ago
    it was really good! we used chipotle in adobo sauce instead of chillies in the tomatoes and it worked super well. we also put our soup in the Crock-Pot for a few hours per the alternate instructions and it was amazing.
    Wolf a month ago
    amazing It was yummly!
    ccrow06 .. a month ago
    Followed the recipe except didn't use a crock pot and didn't add the chili powder. Will add cheese and sour cream in the bowl and eat with tortilla chips. Bon appetit!!
    Angie Thurston 2 months ago
    Perfect! Will make again. Modifications, two cans black beans because I didn’t have anything else. 3 Chicken breast, only one can of tomatoes with green chilis and one can regular tomatoes
    Judy Guinter 3 months ago
    My new favorite winter soup. I make a huge crockpot full of it, maybe even with a little extra chicken breast. Freezer is great!
    Monica 3 months ago
    Great! Whole family couldn’t get enough of it ❤️
    Jenica Lamb 4 months ago
    Delicious and easy to make!
    Sarah Smith 4 months ago
    This is a good recipe base! There’s hardly any liquid, so definitely add more. I used chicken broth instead of water and used nearly a full box. The chicken turned out dry, so next time, I’ll just cook it in the oven and add it in the soup afterward.
    Connie 4 months ago
    This was simple to make, and delicious flavors.
    Lee Lowther 4 months ago
    I added sliced mushrooms to mine and it was awesome definitely making this again
    Paige Gladden 5 months ago
    Soooooo good! I didn’t use an instant pot, just a regular pot and added 1.5 extra cans of water (from the beans) and it was PERFECT. Great flavor! A new favorite!
    Kathryn Sepiol 5 months ago
    It was delicious! I added a bit of chicken broth to thin it down a bit and served with tortilla chips!
    Angelica Botello 5 months ago
    omg it looks good can't wait to eat it
    Robin M. 6 months ago
    Very good, 5 hours in crock pot.
    AJ 6 months ago
    This was REALLY good, though it doesn’t tell you it’s an instant pot recipe upfront, which was slightly annoying. But it works on the stove top too, just adjust it down to between 35-40 minutes of simmering and it’s still good. Just beware over boiling the chicken.
    Ami M. 6 months ago
    Turned out more like a chili then a soup but was still amazing!
    DeBe 6 months ago
    This came out delicious. I used rotisserie chicken breast, Rotel tomatoes (for the diced tomatoes) and chicken stock (instead of the water). Oh, and I did add in some minced garlic, mixed color sliced bell peppers and 1 tsp. Ranch dressing/dip seasoning. Topped it with a sprinkling of Mexican cheese when serving. Everyone liked it!
    Natalie Dandridge 6 months ago
    it was great and i would make again. i accidentally made the 12 serving version of the recipe so im still eating it.
    Paul G. 6 months ago
    It was easy to make and delicious! I’d make it again and again.
    Alexis 7 months ago
    Good Would make again