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This Instant Pot Chicken Taco Soup is a quick and easy recipe that's 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. Serve it up with your favorite toppings for a delicious meal!
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Check out my Instant Pot Potato Kale Soup and my Instant Pot 15 Bean and Ham Soup for more Instant Pot soup recipes.
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 a perfect meal for chilly evenings or busy weeknights, as 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.
- Whether you're feeding your family or hosting a dinner party, this soup is sure to be a hit with everyone.
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
- Use frozen chicken breast. 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.
- Drain and rinse canned beans. 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.
- Adjust seasoning to taste. 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 version: 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.
- Beef taco soup: Substitute ground beef or shredded beef for the chicken to make a beef taco soup.
- Spicy version: Add some diced jalapeno peppers or a pinch of cayenne pepper to make the soup spicier.
- Instant Pot-less version: If you don't have an Instant Pot, you can make this soup on the stovetop by cooking the chicken in a separate pot and then adding it to a pot with the other ingredients. Simmer for 30-40 minutes until the flavors have melded together.
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
Yes, you can use different types of beans or a combination of beans.
Yes, you can use chicken thighs instead of chicken breasts. Just make sure to adjust the cooking time accordingly.
Yes, you can use homemade chicken broth instead of store-bought. Just make sure it's a similar amount to the amount called for in the recipe.
More Instant Pot Recipes
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Instant Pot Chicken Taco Soup
Ingredients
- 15.5 ounces white chili beans
- 15 ounce can black beans drained and rinsed
- 15 ounce can canned corn drained
- 14.5 ounce can petite diced tomatoes
- 10 ounce can diced tomatoes and green chilies
- 32 ounces chicken broth
- 1 ¼ pounds frozen chicken breast
- 2 tablespoons taco seasoning
Instructions
- 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.
- Close the lid and set the Instant Pot to cook on high pressure for 15 minutes.
- 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.
- Shred the chicken with two forks, and then return it to the Instant Pot. Stir the soup to combine everything.
- Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, avocado, or tortilla chips.
Notes
- Use frozen chicken breast. 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.
- Drain and rinse canned beans. 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.
- Adjust seasoning to taste. 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.
- 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.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Shanna
Had this for dinner last night and it was delicious. Thanks for sharing.
Michelle
Love, love, LOVE how easy and cheap this is to make!
Katie
Looks delicious! Can't wait to try this.
Jacque Hastert
Soup in my instant pot is a new fall favorite of mine. I love how quickly this chicken taco soup comes together and how flavorful it truly is.