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Craving tacos but want something easier? Let me introduce my go-to Instant Pot chicken taco soup. This one-pot meal packs all taco flavors into a comforting soup. Tender shredded chicken, hearty beans, sweet corn, and zesty tomatoes combine for a quick dinner that'll satisfy your Mexican food cravings. Best part? Dump everything in, set it, forget it. In minutes, you'll have a delicious meal ready to customize with your favorite toppings. Perfect for busy weeknights or feeding a crowd.
Ingredients for Instant Pot Chicken Taco Soup
- Chicken breasts: Lean protein source that adds heartiness and flavor to the soup, becoming tender and juicy when cooked.
- Black beans: Provide fiber and plant-based protein, adding texture and a rich, earthy flavor to the soup.
- Corn: Sweetness and crunch to the soup, contrasting with the savory elements and adding a pop of color.
- Diced tomatoes: Base of the soup, offering acidity and sweetness while providing a chunky texture and vibrant color.
- Diced green chilies: Adds a mild heat and depth of flavor to the soup, enhancing the overall spiciness and complexity.
- Onion: Aromatic base that adds sweetness and depth, enhancing the overall flavor profile of the soup.
- Taco seasoning: Blend of spices that infuses the soup with Mexican-inspired flavors, adding depth and complexity to the dish.
- Chicken broth: Provides a savory base for the soup, enhancing the chicken flavor and adding richness to the overall dish.
Read more: How to Make Taco Soup in the Instant Pot
Essential Tools for Making This Delicious Soup
- Instant Pot: Efficiently cooks the soup under pressure, infusing flavors and tenderizing the chicken.
- Knife: Essential for dicing the onion and shredding the cooked chicken for the soup.
Instant Pot Chicken Taco Soup Recipe
Equipment
- Instant Pot
- Shredder
Ingredients:
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 15 oz black beans, drained and rinsed
- 15 oz corn, drained
- 15 oz diced tomatoes
- 4 oz diced green chilies
- 1 small onion, diced
- 1 packet taco seasoning
- 4 cups chicken broth
- to taste Salt and pepper
Optional Toppings
- shredded cheese
- sour cream
- avocado
- cilantro
- tortilla strips
Read more: Instant Pot Chicken Soup Recipe Guide
Instructions:
- Place chicken breasts in the Instant Pot.
- Add black beans, corn, diced tomatoes, green chilies, onion, taco seasoning, and chicken broth.
- Close the Instant Pot lid and set the valve to sealing.
- Cook on high pressure for 10 minutes.
- Once done, do a quick pressure release.
- Remove the chicken, shred it, and return it to the soup.
- Season with salt and pepper to taste.
- Serve hot with desired toppings.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Chicken Vegetable Soup Recipe
Tips for Making Instant Pot Chicken Taco Soup Ahead of Time
Make Ahead Instructions
- Prepare the soup as directed, but do not add the toppings.
- Let the soup cool completely before storing it in an airtight container in the refrigerator for up to 3 days.
- When ready to serve, reheat the soup on the stove and add your favorite toppings.
Freezing Instructions
- Allow the soup to cool completely before transferring it to a freezer-safe container or resealable bags.
- Label the container with the date and store in the freezer for up to 3 months.
- To reheat, thaw the soup overnight in the refrigerator and warm it on the stove, adding toppings before serving.
Adding a splash of lime juice to this instant pot chicken taco soup recipe just before serving can enhance the flavors and give it a refreshing twist.
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