Instant Pot Chicken Taco Soup
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This Instant Pot Chicken Taco Soup will make you fall in love with your Instant Pot all over again! This taco chicken soup is a delightful blend of flavors that perfectly captures the essence of a chicken taco in a warm, comforting soup.
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Imagine succulent boneless skinless chicken breasts, simmering in a zesty blend of Rotel, taco seasoning, and a hint of cumin. Chopped onion and minced garlic bring an extra level of flavor, while seasoned black beans and corn provide a hearty substance.
This soup isn’t just about its delightful taste, it also checks all the boxes for being an easy dinner, versatile, and totally satisfying. What I love most about this recipe, is the room for creativity it provides. Sometimes I switch out the beans, or add in some extra veggies – there’s just no going wrong!
This Instant Pot Taco Chicken Soup is one that will grace your table time and time again, providing a tasty comfort dish that’s as versatile as it is delicious.
Rachel’s Nutrition Tip: With protein-packed chicken, fiber-filled beans, and plenty of veggies, this soup is as nutritious as it is delicious.
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Instant Pot Taco Soup:
Ingredient Notes
Chicken Breasts: Opt for boneless, skinless chicken breasts for lean protein. However, if you prefer, boneless, skinless chicken thighs can be used for a richer flavor
Rotel: This is a brand of canned tomatoes with green chiles. If you cannot find Rotel, you can use canned diced tomatoes and a small can of green chilies.
Taco Seasoning: I use use store-bought for convenience, or make your own homemade taco seasoning if you want to control the level of salt and spice.
Black Beans: I use seasoned black beans for extra flavor, but regular black beans can be used if you prefer.
How to make Instant Pot Chicken Taco Soup: Step by Step
Step 1: First, add all your ingredients to the instant pot. Give it a good stir and make sure everything is incorporated well.
Step 2: Close your instant pot on your lid by twisting it closed. Close the valve to seal the pressure by pushing the pressure 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.
Step 3: Remove the chicken breast from the instant pot and transferred it to a cutting board. Shred your chicken.
Step 4: Add the shredded chicken back to your instant pot. Mix well.
Recipe Tips and Tricks
Adjust Heat Level: Control the spiciness of your soup by adjusting the amount of chili powder and type of Ro-tel you use. If you’re not a fan of heat, go for a mild Ro-tel and decrease the chili powder.
Shred Chicken Easily: After cooking, the easiest way to shred chicken is using two forks. Alternatively, you can use a hand mixer on low speed to shred it quickly in the pot.
Storage, Freezing, & Reheating
Storage: Once the soup has cooled down, transfer it to airtight containers and store it in the refrigerator. It should keep well for about 3-4 days.
To Freeze: This soup is excellent for freezing. Once cooled, portion the soup into freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat in the freezer to save space, and once frozen, you can stack them up. Make sure to leave a bit of space in the container or bag as the soup will expand as it freezes. Properly stored, it will maintain the best quality for about 2-3 months but will remain safe beyond that time.
Reheating: If you’ve refrigerated your soup, reheat it in a saucepan over medium heat on the stovetop, stirring occasionally until heated through.
For frozen soup, it’s best to thaw it in the refrigerator overnight before reheating. If you’re in a hurry, you can also reheat it straight from the freezer. Transfer the frozen soup into a pot and reheat on low, stirring occasionally and adding a bit of water or broth if necessary.
Please note, if you plan to add any toppings like cheese or avocado, it’s best to add these after reheating just before serving for the freshest taste and texture. Enjoy!
Additions, Substitutions, and Variations
SUBSTITUTIONS
Protein Swap: If you’re not a fan of chicken, try ground beef or turkey. For a vegetarian version, use a plant-based meat substitute or more beans.
Bean Variety: Black beans are great, but you can also use pinto beans, kidney beans, or even a can of mixed beans.
Spice Level: If you prefer a milder or hotter soup, adjust the amount of chili powder to your taste. You can also add a chopped jalapeño for an extra kick.
ADDITIONS
Extra Veggies: Consider adding diced bell peppers, zucchini, or carrots for additional nutrition and flavor.
Toppings: Freshly chopped cilantro, diced avocado, a dollop of sour cream, shredded cheese, or even a handful of tortilla chips can add texture and extra flavor to your soup.
VARIATIONS
Slow Cooker Method: If you don’t have an Instant Pot, you can make this soup in a slow cooker. Add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Stovetop Method: To make this soup on the stovetop, first sauté the onions and garlic in some olive oil in a large pot, add the remaining ingredients, bring to a boil, then simmer until the chicken is cooked through and flavors meld together.
Creamy Chicken Taco Soup: For a creamy variation, add a cup of heavy cream or a block of cream cheese at the end of cooking, stir well to combine. This gives the soup a yummy creamy texture.
This recipe has not been tested with other substitutions or variations. If you decide to replace or add any ingredients, please let me know how it turned out in the comments below…I would love to hear how it turned out.
Toppings to Enhance Your Chicken Taco Soup
A soup is just a soup until you add the toppings. The beauty of this Instant Pot Chicken Taco Soup is that you can customize the toppings to add an extra layer of texture, flavor, and individuality. Here are some toppings that would work wonderfully with this recipe:
- Cheese: A sprinkle of shredded cheddar cheese or Monterey Jack cheese on top of the hot soup will add a creamy and slightly tangy element. For a bold flavor, try a bit of crumbled queso fresco.
- Avocado: Diced avocado offers a creamy contrast to the hearty soup. It’s also an excellent source of healthy fats.
- Cilantro: A handful of freshly chopped cilantro will provide a pop of color and a fresh, herby flavor that pairs beautifully with the soup.
- Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt on top can add a cool, creamy contrast to the spicy soup. Greek yogurt offers additional protein.
- Lime Wedges: A squeeze of fresh lime juice over the soup just before eating can brighten up the flavors and cut through the richness of the soup.
- Tortilla Strips or Chips: A handful of crispy tortilla strips or crushed tortilla chips adds a delightful crunch and complements the Mexican flavors of the soup.
- Fresh Salsa or Pico de Gallo: For an extra kick, a spoonful of fresh salsa or pico de gallo on top works wonderfully.
- Jalapeños: If you love heat, slices of fresh or pickled jalapeños will give the soup a spicy kick.
How To Meal Prep
- Cook the Soup: Follow the recipe instructions to prepare the soup. Allow the soup to cool completely once it’s cooked.
- Portion it Out: Divide the soup into meal prep containers, ensuring each one has an even amount of chicken, beans, corn, and broth.
- Refrigerate or Freeze: If you plan to consume the soup within 3-4 days, refrigeration is fine. However, for longer storage, freeze the soup. Make sure your containers are airtight to prevent freezer burn.
- Reheat and Enjoy: When ready to eat, reheat the soup in a microwave or stovetop until it’s heated through. If frozen, it’s best to move the soup to the refrigerator the night before to thaw.
- Optional Toppings: To keep toppings fresh, prepare them at the time of eating. Some topping ideas are shredded cheese, diced avocado, sour cream, fresh cilantro, and a squeeze of lime.
Adjust to Meet Your Macro Needs
To customize this Instant Pot Chicken Taco Soup recipe to meet your specific macro needs, follow these steps:
Need help figuring out your macro goals? Check out my Custom Macro Plans.
Protein:
- If you want to increase the protein content, consider adding extra chicken, or even mix in other sources of protein like lentils, chickpeas, or extra beans.
- You could also top the soup with Greek yogurt instead of sour cream for a protein-packed substitute.
Carbohydrates:
- If you want to reduce the carbohydrate content, you could lessen the amount of corn or beans, or omit them entirely.
- Alternatively, if you want to increase the carbs, consider serving the soup over a bed of brown rice or quinoa.
Fat:
- For higher fat content, consider adding toppings like avocado, cheese, or a dollop of sour cream.
- For a lower fat variation, use boneless, skinless chicken breast and omit or reduce high-fat toppings.
Fiber:
- Boost the fiber content by adding more beans, lentils, or veggies like bell peppers, zucchini, or carrots.
Frequently Asked Questions
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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!
Notes
- After cooking, the easiest way to shred chicken is using two forks. Alternatively, you can use a hand mixer on low speed to shred it quickly in the pot.
- Control the spiciness of your soup by adjusting the amount of chili powder and type of Ro-tel you use. If you’re not a fan of heat, go for a mild Ro-tel and decrease the chili powder
Nutrition
Please note that the nutritional information provided for each recipe is an estimate sourced from the My Fitness Pal database. It’s important to be aware that the nutritional content may vary depending on the specific products used, the accuracy of measurements, and the reliability of the nutrition data source. While we strive to provide accurate information, we cannot guarantee the exact accuracy of the nutritional information provided.
