Instant Pot Chicken Taco Soup
Last Updated on May 5, 2023 by Rachel
This Instant Pot Chicken Taco Soup recipe is packed full of protein and mouth-watering taco flavor. This soup is naturally gluten free and filled with good for you ingredients like lean chicken breast, beans, corn, and spices.
This is a flavorful, one-pot meal made from scratch but in a fraction of the time thanks to the instant pot. You can make this Instant Pot Chicken Taco Soup so easy and in under one hour. It requires minimal time and effort, only 6 ingredients, and a few common spices.
This chicken taco soup is so versatile. You can make it low carb by skipping the beans, keep it dairy free by avoiding the sour cream and cheese and instead add avocado, and also make it as spicy or mild as you want. This recipe is highly adaptable and the combinations are endless.
Pro Tip: I LOVE using these Souper Cubes when making a big batch of soup. These cubes make it so easy to freeze any leftover soup in single portions. These are great for meal prep too!
And it’s not just me that loves them. Check out all the rave reviews on Amazon.
Is chicken taco soup healthy?
Chicken taco soup is a great macro balanced meal. You are getting lots of lean protein from the chicken breast and healthy carbs from the bean and corn. Be sure to add some avocado, greek yogurt, and/or cheese for a nice dose of healthy fats.
You can also up the nutrient content of this soup by adding some in fresh veggies such as bell peppers or riced cauliflower.
Can you make this soup in the crockpot?
Yes! This soup is great in the crockpot. Simply add all of your ingredients to your crockpot and cook on low for 6-8 hours or until chicken is tender and ready to shred.
When the chicken is done – remove it from crockpot, shred it, and return it to the soup.
Instant Pot Chicken Taco Soup Ingredients
You will need:
- Chicken breast – you can also use chicken tenders or boneless chicken thighs
- Diced tomatoes – we used 2 cans of Rotel
- Taco seasoning – you can use store bought or make your own
- Minced Garlic – I used the jar garlic but fresh would be amazing
- Cumin and Chili Powder
- Small onion – you can also use the frozen pre-chopped onion to save on time
- Black beans (canned, drained and rinsed)
- Tomato sauce
- Frozen corn kernels – feel free to use canned corn as well
Variations:
Keto/Low-carb – skip the beans and corn kernels to make this soup keto friendly. Add a generous dollop of sour cream, some sliced avocados or some grated cheddar cheese to increase the fats.
Substitutions:
Chicken breast – you can also use ground beef but you have to brown it first. Or try using chicken thighs and increase the cooking time slightly.
How to make Healthy Instant Pot Chicken Taco Soup:
- First, add all your ingredients to the instant pot. Give it a good stir and make sure everything is incorporated well.
- Close your instant pot on your lid by twisting it closed. Close the valve to seal the pressure by pushing the valve away from you.
- Then set your instant pot to high pressure for 10 minutes. After the instant pot has completed, do a quick release by pulling the valve toward you to release the pressure.
- Remove the chicken breast from the instant pot and transferred it to a cutting board. Shred your chicken, and then add it back to your instant pot. Mix well.
- Serve as is, or top with your favorite toppings such as sour cream, tortilla chips/strips, cilantro, cheese, and more! Enjoy!
As an Amazon Associate I earn from qualifying purchases. You can read my full disclosure HERE.
Tools used to make the Instant Pot Chicken Taco Soup:
- Instant pot – This is the exact Instant Pot that I have.
- Knife – A good chef’s knife is so important.
- Cutting Board – This cutting board set is so versatile.
- Measuring cups– I love this magnetic measuring cup set.
Optional chicken taco soup toppings:
- Sour cream
- Avocado slices
- A squeeze of fresh lime and lime wedges
- Sliced olives
- Shredded cheddar cheese
- Corn chips
- Pico de Gallo
- Diced green onions
- Chopped cilantro
- Fresh jalapeños or hot sauce if you like it spicy
How to make your own tortilla chips?
You can make your own tortilla chips or strips to serve this soup. All you have to do is spray strips of fresh tortilla with some olive oil spray, sprinkle some sea salt and bake until crisp. Feel free to use store bought tortilla chips or leave them out completely for a lower carb version.
How To Freeze Chicken Taco Soup
This soup is great for freezing! Allow the taco soup to cool completely and then can you either pour into a freezer bag or you portion them out using these handy dandy soup freezing trays. These are awesome because you can defrost only one portion at a time!
More Healthy Soup Recipes
Instant Pot Vegetable Soup | Butternut Squash Taco Soup | Instant Pot Chili Lime Chicken Soup
Instant Pot Chicken Taco Soup
Ingredients
- 2 boneless skinless chicken breasts
- 2 10 oz cans Rotel
- 2 tbsp taco seasoning
- 1/4 tsp cumin
- 1 small onion chopped
- 1 tsp minced garlic
- 1 15.5 oz can seasoned black beans drained
- 1 8 oz can tomato sauce
- 10 oz bag frozen corn
- 1/2 tsp chili powder
- ½ cup water
Instructions
- Add all of your ingredients to the instant pot. Give it a good stir to make sure that everything is incorporated well.
- Close the instant pot on your lid by twisting it closed. Close the valve to seal the pressure by pushing the valve away from you.
- Set your instant pot to high pressure for 10 minutes. After the instant pot has completed, do a quick release by pulling the valve toward you to release the pressure.
- Remove the chicken breast from the instant pot and transferred it to a cutting board. Shred your chicken, and then add back to your instant pot. Mix well.
- Serve as is, or top with your favorite toppings such as sour cream, tortilla chips/strips, cilantro, cheese, and more! Enjoy!
