Instant Pot Chicken Taco Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Calories
306 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken Taco Soup
Description
This Chicken Taco Soup is prepared in an Instant Pot by cooking boneless skinless chicken breast with a medley of chili beans, black beans, corn, tomato sauces, diced tomatoes with green chiles, onion, and taco seasoning in chicken broth. The pressure cooking method infuses the flavors and tenderizes the chicken within ten minutes, after which the chicken is shredded and returned to the soup. The combination results in a flavorful, thick, stew-like texture with the beans and corn adding varying mouthfeel and the mild heat from green chiles enhancing the profile.
The final dish can be customized by adding toppings such as sour cream, shredded cheddar cheese, sliced avocado, green onions, and tortilla strips, which contribute creaminess, freshness, and crunch. This soup is well-suited as a main course during cooler weather or as a filling meal option.
It stores and reheats well, maintaining texture even after freezing. When freezing, allow the soup to cool mostly before storing in freezer-safe containers, filling about three-quarters full to allow room for expansion. Beans can be varied according to preference without affecting the dish's integrity.
Ingredients
- 1 onion diced, medium
- 1 can chili beans 16 ounces
- 1 can black beans 15 ounces, drained and rinsed
- 1 can corn 15 ounces, drained, whole kernel
- 8 ounces tomato sauce
- 2 cans diced tomatoes with green chiles undrained, 14.5 ounces each
- 4 cups chicken broth low sodium
- 1 package taco seasoning 1.25 ounces
- 1 pound chicken breast boneless skinless
- tortilla strips optional toppings; shredded cheese assumed cheddar
- sour cream
- cheddar cheese
- avocado
- green onion
Instructions
- Combine all ingredients in pressure cooker except topping ingredients.
- Close lid and make sure pressure release valve is set to sealing. Turn pressure cooker to manual and set for 10 minutes.
- When time is up carefully quick release the pressure cooker.
- Remove chicken and shred with two forks. Place back in pressure cooker and stir.
- Divide into soup bowls and top with any toppings of your preference.
Notes
- Use preferred types of beans—chili, black, or kidney beans—to customize the soup's flavor and texture.
- The soup reheats well, retaining its texture even after freezing and thawing.
- Cool the soup mostly before freezing, and store in containers filled three-quarters full to accommodate expansion.
- This recipe can be prepared ahead and frozen in individual portions for convenient meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 28g | 56% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 48mg | 16% |
| Sodium | 1362mg | 57% |
| Potassium | 1262mg | 27% |
| Fiber | 10g | 40% |
| Sugar | 10g | 20% |
| Vitamin A | 905IU | 18% |
| Vitamin C | 22mg | 24% |
| Calcium | 93mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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