Instant Pot Chicken Taco Soup Recipe (2024)

Prep Time:8 mins

Cook Time:25 mins

Course:Mains, Soup

Cuisine:Mexican

Keyword:chicken taco soup recipe, how to make taco soup, instant pot mexican soup, instant pot taco soup

Servings: 6 people

Calories: 227 kcal

5 from 3 votes

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• 2Tablespoonsavocado oil(or other high heat mild oil)
• 1 largeyellow oniondiced
• 1smalljalapenofinely chopped
• 1poundground chicken thighscrumbled
• 3Tablespoonstaco seasoning
• 1.5cupsblack beans drained and rinsed
• 125 ounce can or containerdiced tomatoes
• 4cups Pacific Foods Organic Low Sodium Chicken Broth

TOPPINGS:

• avocado
• cilantro
• pico de gallo
• plantain or tortilla chips
• shredded cheese
• sour cream or Greek yogurt

PREP:

1. Peel and dice onion.

   Finely chop jalapeno (If you want this MILD, only use half of a small jalapeno with very little of the seeds. For MEDIUM, use half of the jalapeno but include all of the seeds. For SPICY, use the whole jalapeno including the seeds).

   

2. If using canned beans, drain and rinse. Measure 1.5 cups (equal to one standard size can). Measure taco seasoning and gather remaining ingredients.

COOK:

1. Turn on Instant Pot to "Saute". Once hot, add avocado oil and then chopped onion and jalapeno. Saute, stirring frequently, for 5 to 6 minutes, or until fragrant and beginning to turn translucent.

   

2. Add ground chicken. Use a spatula to crumble. Continue cooking while stirring frequently, about 3 to 4 minutes, until most of the pink is gone.

   

3. Add taco seasoning. Saute, stirring constantly, for 30 to 45 seconds until fragrant.

   

4. Turn Instant Pot to "Off". Add beans and diced tomatoes.

   

5. Add broth. Stir to make sure everything is well combined.

   

6. Place lid on and set to "Sealed". Use Soup setting and reduce time to 5 minutes for MANUAL: Normal, High Pressure, 5 Minutes).

   

7. When cooking time is complete, use "Quick Release" to immediately release pressure. Remove lid, serve with your favorite toppings (suggestion list in Ingredients) and Enjoy!

STOVE TOP COOKING OPTION:

1. Set a large soup pot over medium heat. Follow instructions, keeping pot over medium heat until all ingredients are added (last one is broth).

   Bring to a gently boil, cover and immediately reduce heat to a simmer.

   Simmer, stirring occasionally for for 20 to 30 minutes.

   Serve with your favorite toppings and Enjoy!

Nutrition Facts

Instant Pot Chicken Taco Soup

Amount Per Serving (0.166 finished soup (not including toppings))

Calories 227Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Cholesterol 65mg22%

Sodium 360mg16%

Potassium 699mg20%

Carbohydrates 12g4%

Fiber 4g17%

Sugar 2g2%

Protein 19g38%

Vitamin A 142IU3%

Vitamin C 6mg7%

Calcium 32mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.