Instant Pot Chicken Taco Soup
Try this Instant Pot Chicken Taco Soup recipe, or contribute your own.
Try this Instant Pot Chicken Taco Soup recipe, or contribute your own.
- pico de gallo
- 1 cup diced onion
- sour cream
- 1 can tomato sauce
- shredded cheddar cheese
- 1 can diced tomatoes
- sliced olives
- 1 can corn undrained
- 1 can black beans undrained
- avocado slices
- corn chips
- 2 large boneless skinless chicken breasts (about 1 lb.)
- 1 can kidney beans undrained
- 2 tbsp taco seasoning
- 2 tbsp hidden valleyâ® ranch seasoning
- !optional taco toppings:
- diced green onions
- Carbohydrate 481.096428444424 g
- Cholesterol 300.6 mg
- Fat 294.341061655502 g
- Fiber 96.2980454313093 g
- Protein 157.08627159273 g
- Saturated Fat 87.0338641732343 g
- Serving Size 1 1 recipe (3080g)
- Sodium 8750.22694541886 mg
- Sugar 384.798383013114 g
- Trans Fat 20.9698505937471 g
- Calories 5076 calories
Step-by-step
- Add all the ingredients (except for the optional toppings) to the inner pot of your Pressure Cooker.
- Stir to combine flavors.
- Move the pressure release valve to the sealed position.
- Press the SOUP button or HIGH pressure for 30 minutes.
- Quick release the pressure when finished cooking.
- Remove the chicken breasts carefully and shred with two forks.
- Return the shredded chicken back to the soup and stir.
- Serve with optional toppings.
- Enjoy!
My Go-To Instant Pot Chicken Taco Soup
As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of homework, sports practices, and the never-ending quest for a decent dinner that doesn't require a culinary degree. That's where my Instant Pot Chicken Taco Soup comes in. This recipe isn't just a lifesaver; it's a flavor explosion that consistently pleases the whole family, even my picky eaters. Forget spending hours slaving over a hot stove; this soup practically makes itself, leaving me with more time to focus on the things that truly matter.
The beauty of this recipe lies in its simplicity and versatility. I often adapt it based on what I have on hand. Sometimes I add a can of diced green chilies for extra heat, other times I swap out the kidney beans for pinto beans. The possibilities are endless! The base recipe, however, remains a constant source of comfort and deliciousness. The chicken is incredibly tender, the broth is rich and flavorful, and the toppings allow for endless customization. My kids love piling on the shredded cheese, sour cream, and avocado, while I often sneak in a few extra corn chips for extra crunch. It’s a complete meal in itself, packed with protein and vegetables, and easily adaptable to dietary needs or preferences. It’s quick, easy, healthy and affordable!
I often find myself making a double batch on the weekend and freezing half for a quick weeknight meal. It reheats beautifully and tastes just as good the second time around. This has become a staple in our house, a go-to recipe when I need a delicious and satisfying meal without the fuss. It's the perfect blend of convenience and flavor, making it a truly versatile and beloved dish in our family’s repertoire. Beyond its practicality, this soup holds a special place in my heart. It's a reminder that even amidst the chaos of daily life, there's always time for a warm, comforting meal shared with loved ones. The aroma alone fills our kitchen with warmth and happiness, a simple pleasure that I cherish.
Ingredients I use:
2 large boneless skinless chicken breasts (about 1 lb.)
1 can (15 ounces) diced tomatoes, undrained
1 can (15 ounces) corn, undrained
1 can (15 ounces) black beans, undrained
1 can (15 ounces) kidney beans, undrained
1 cup diced onion
2 tablespoons taco seasoning
2 tablespoons Hidden Valley Ranch seasoning
1 cup pico de gallo
Shredded cheddar cheese
Sour cream
Sliced olives
Avocado slices
Corn chips
Diced green onions (optional)
Tips and Variations:
- For a spicier soup, add a can of diced green chilies or a pinch of cayenne pepper.
- Feel free to experiment with different beans, such as pinto beans or black-eyed peas.
- Add other vegetables like bell peppers or zucchini for extra nutrients.
- For a creamier soup, stir in a dollop of sour cream or Mexican crema before serving.
- If you don't have an Instant Pot, you can easily adapt this recipe to cook on the stovetop. Simply simmer the ingredients until the chicken is cooked through and the flavors have melded.
