Instant Pot Chicken Taco Soup is an easy soup recipe with chicken breasts, diced tomatoes, black beans, corn and chiles. Perfect for the pressure cooker!
If you’re looking for an easy dump and start Instant Pot recipe, you have to try this simple chicken taco soup! Just add everything to the pot and cook!
The first time I made this chicken soup in my Instant Pot, my daughter wasn’t feeling well and requested a bowl of spicy chicken soup for dinner. Since I wasn’t feeling all that great either, I made this soup as quick and easy as possible.
I used leftover rotisserie chicken and ingredients from my pantry. How simple is that? Plus, the soup took just 5 minutes to cook!
This soup recipe uses fresh chicken breasts, in case you don’t have leftover chicken. But it’s still super easy, and you probably have most of the ingredients in your pantry already!
As a bonus, chicken taco soup is low in calories and Weight Watchers friendly, with most ingredients at zero points. Just watch your toppings.
Chicken Taco Soup Ingredients
- Chicken breasts or rotisserie chicken or leftover chicken
- Chopped onion or dried minced onions
- Chicken broth
- Diced tomatoes
- Black beans
- Can corn or frozen
- Can diced green chiles
- Spices or taco seasoning
How to Make Taco Soup with Chicken in the Instant Pot
Place the chicken breasts in the Instant Pot, and sprinkle on the spices or taco seasoning. I use my own seasoning mix to cut down on sodium, but you can use a packet if that’s what you prefer.
Personally, I sprinkle some seasoning on the chicken and add the rest to the broth before cooking. But you can do whatever is easier.
Next, add the remaining ingredients. Don’t stir it, just dump everything in. Now, place the lid on the pot, and pressure cook your soup for 10 minutes.
The soup does take several minutes to reach pressure. But, the great thing about Instant Pot cooking is that you can walk away, take a rest or get other stuff done while you’re waiting!
Allow a 10 minute natural release after pressure cooking. Then, open up the pot, remove the chicken breasts, and shred ’em up.
Return the chicken back to the pot, stir it all up, and you’re ready to eat! Love those bright and vibrant colors!
Taco Soup Toppings
- Diced avocado or guacamole
- Sour cream
- Pico de gallo or salsa
- Diced fresh tomatoes
- Tortilla chips or corn chips
- Shredded cheese
- Hot sauce
Make Chicken Taco Soup in the Crock Pot
Don’t have an Instant Pot? You can make chicken taco soup in the slow cooker.
Just add everything to the Crock-Pot, and cook for 3 hours on high or 6 hours on low. Shred the chicken, and serve!
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Easy Instant Pot Chicken Taco Soup Recipe
Instant Pot Chicken Taco Soup
- 3 small chicken breasts 1.5 pounds total or 2 large
- 1 small onion chopped or 2 tablespoons minced onions
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ancho chili powder or use regular chili powder
- 1/2 teaspoon ground black pepper
- 32 ounces low sodium chicken broth
- 15 ounce can diced tomatoes undrained
- 15 ounce can black beans rinsed and drained
- 8 ounce can corn
- 4 ounce can diced green chiles
- Place the chicken breasts in the Instant Pot, and season with sea salt, cumin, smoked paprika, garlic powder, chili powder and black pepper. Optional, add some of the seasoning at the end before pressure cooking
- Add the remaining ingredients to the pot, place the lid onto the pot, make sure vent is set to sealing (newer models may seal automatically), and hit PRESSURE COOK for 10 minutes. Press START, if your model has this option.
- Pot will take several minutes to reach pressure, then will cook for 10 minutes. Allow pressure to release naturally for 10 minutes, then quick release remaining pressure
- When pin drops, carefully open and remove lid, and remove chicken breasts to a plate for shredding
- Return shredded chicken to pot, stir well, and serve
Make Soup with Rotisserie or Leftover Chicken
Make this taco soup even easier by using rotisserie or leftover chicken. You can add cooked hot rotisserie chicken breasts to the pot before pressure cooking and cook for 5 minutes with a 5 minute release. The chicken shreds effortlessly!
You can also stir in leftover cooked shredded chicken after cooking the soup. The hot soup will warm up the chicken instantly!
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