Low Calorie Instant Pot Chicken Taco Soup

This Low Calorie Instant Pot Chicken Taco Soup is an easy recipe perfect for busy weeknights or cozy weekends at home. It only takes a few minutes to prepare and can be cooked in under 30 minutes. Stovetop instructions included!

Jump to:

• Why You'll Love This Recipe
• Ingredients You'll Need
• Step-By-Step Instructions
• Expert Tips
• Variations
• Stovetop Chicken Taco Soup
• Storing & Freezing
• Recipe FAQ's
• More Instant Pot Recipes
• Low Calorie Instant Pot Chicken Taco Soup

Check out my Instant Pot Ham Potato Soup and my Low Calorie Bean Soup for more Instant Pot soup recipes.

This low calorie Instant Pot chicken taco soup is a hearty and flavorful soup that's made with tender chicken, beans, corn, and diced tomatoes, all seasoned with a zesty taco seasoning blend. It's quick and easy to prepare in an Instant Pot pressure cooker.

This soup is not only delicious, but it's also packed with protein and nutrients, making it a healthy meal.

Why You'll Love This Recipe

• With just a few simple ingredients and an Instant Pot pressure cooker, you can have this delicious and hearty soup ready to serve in no time.
• The combination of ingredients creates a flavor packed soup.
• This soup is loaded with protein and nutrients, making it a healthy meal.
• This recipe is versatile and can be customized to your liking by adjusting the level of spiciness, adding your favorite toppings, or using different types of beans or vegetables.

Ingredients You'll Need

• White Chili Beans: They're a great source of protein and fiber.
• Corn: Adds a sweet and crunchy texture.
• Black Beans: A nutritious legume that are high in protein and fiber.
• Chicken Broth: The base of the soup and adds flavor and depth.
• Diced Tomatoes and Green Chiles: A common ingredient in Mexican-style dishes and adds a tangy and slightly spicy flavor to the soup.
• Petite Tomatoes: Adds a burst of fresh flavor.
• Frozen Chicken Breast: Using frozen chicken breast is a convenient way to add protein to the soup without having to thaw the chicken first.
• Taco Seasoning: This blend of spices, including chili powder, cumin, and paprika, adds a Mexican-inspired flavor to the soup.

Step-By-Step Instructions

Step 1: Add the white chili beans, black beans, corn, petite diced tomatoes and tomatoes with green chilies, chicken broth, frozen chicken breast and taco seasoning to the Instant Pot.

Step 2: Close the lid and set the Instant Pot to cook on high pressure for 15 minutes.

Step 3: Once the cooking time is up, use the quick release method to release the pressure. Carefully open the lid and remove the chicken breasts from the soup.

Step 4: Shred the chicken with two forks, and then return it to the Instant Pot. Stir the soup to combine everything.

Step 5: Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, avocado, or tortilla chips.

NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

Expert Tips

• Using frozen chicken breast in this recipe is a time-saving shortcut. The chicken will cook perfectly in the Instant Pot and absorb the flavors of the soup.
• Be sure to drain and rinse the canned beans before adding them to the soup. This helps to remove any excess sodium and gives the soup a cleaner flavor.
• Taco seasoning can vary in spice level, so be sure to adjust the amount to your liking. You can also add additional spices like garlic powder, onion powder, or cayenne pepper to customize the flavor.

Variations

• Vegetarian: Omit the chicken and use vegetable broth instead of chicken broth to make a vegetarian version of the soup. You can also add more vegetables like bell peppers, zucchini, or sweet potatoes.
• Spicy: Add some diced jalapeno peppers or a pinch of cayenne pepper to make the soup spicier.

Stovetop Chicken Taco Soup

1. In a large soup pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the chopped onion and minced garlic to the pot and sauté for about 2-3 minutes until they become fragrant and translucent.
3. Add the cubed chicken to the pot and cook until it's no longer pink on the outside, about 5-6 minutes.
4. Sprinkle the taco seasoning over the chicken and stir well to coat the chicken evenly with the seasoning.
5. Add the white chili beans, drained and rinsed black beans, drained corn, petite diced tomatoes, diced tomatoes and green chilies, and chicken broth to the pot. Stir everything together.
6. Bring the soup to a simmer over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, stirring occasionally.
7. After simmering, check the chicken for doneness. It should be cooked through, and the soup should be well-flavored.
8. Taste the soup and adjust the seasoning with salt and pepper if needed.

Storing & Freezing

Storing: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat the soup on the stovetop or in the microwave before serving.

Freezing: You can also freeze the soup. Allow the soup to cool completely before transferring it to a freezer safe container or freezer bag. Freeze for up to 3 months.

Thawing: When ready to use, thaw the soup overnight in the refrigerator or use the defrost setting on the microwave. Reheat the soup on the stovetop or in the microwave until heated through.

Recipe FAQ's

More Instant Pot Recipes

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