Chicken taco soup is a great way to warm up on a cold night or to fight off a cold when you get that first sign of congestion. With a soup that can warm you up and fight off a cold, it’s got to be pretty magical, right?

Chicken Taco Soup Instant Pot

What’s magical is how fast this soup can come together. This instant pot chicken soup can be made from start to finish really quickly. Perfect for a fast dinner or when you simply don’t want to put in the effort of cooking a full course luxurious meal.

Something cool about Taco Soup is that it can be adjusted to fit your own flavor choices. It’s so customizable that every person at the table can have the same dish, made unique in their own bowls. While some people might want to kick up the spice level with a few shakes of tabasco sauce, others might simply want cheese (like the picky kids).

Chicken Taco Soup Recipe

Not interested in chicken taco soup or don’t have chicken on hand? Check out this other taco soup recipe that could be exactly what you’re looking for!

What’s in Chicken Taco Soup?

  • Chicken Breasts
  • Chicken Broth
  • 2 Tbs Olive Oil or Butter
  • Red Bell Pepper
  • Yellow Bell Pepper
  • Onion
  • Cilantro
  • Can Black Beans Rinsed
  • Diced Green Chilies
  • Petite Diced Tomatoes
  • 1 Cup Heavy Cream
  • 1 Tbs Chili Powder
  • ½ Tbs Paprika
  • ½ tsp Onion Powder
  • 1 tsp Garlic Powder
  • 2 tsp Cumin
  • ¼ tsp Cayenne
  • 2 tsp Sugar
  • ½. Tsp Salt
Chicken Taco Soup Recipe

How to make Chicken Taco Soup?

  1. To make this chicken taco soup, you’ll need to set your pressure cooker to saute’ and wait for it to get nice and hot
  2. Add 2 tbsp of olive oil or butter to your pot and let it melt
  3. Dice your onion and bell peppers and then add them to your melted butter
  4. Saute them for about 2 or 3 minutes
  5. Rinse your black beans and add with diced green chilies and petite diced tomatoes to the pressure cooker, then mix to combine
  6. Pour in your chicken broth
  7. Slice your chicken breasts into 3 long strips about the size of a chicken tender and place it on top of your vegetables and beans
  8. In a separate bowl, combine your spices
  9. Sprinkle your spices on top of your chicken breast slices
  10. Toss some chopped cilantro on top, but do not stir
  11. Close the lid and pressure cook on manual for 6 minutes with a 6-minute natural release
  12. Open the lid and remove your chicken pieces
  13. Using two forks, shred your chicken and place it back into the pressure cooker
  14. Slowly pour in your heavy cream and stir
  15. Garnish with sour cream, cheese, avocado, and tortilla chips and enjoy!
Chicken Taco Soup Instant Pot

Some FAQ to answer all your questions!

How long is Chicken Taco Soup good for?

Chicken soup is a great soup because it can make for great leftovers (assuming that you don’t eat all of it the first night that it’s made). If you want it to last a few days, either as a lunch for work or another dinner during the week, you can simply store cooled leftover soup in a sealed container in the fridge for up to 4 days.

How to Freeze Taco Soup?

If you want the soup to last much longer than that, it’s best to place it in a sealed container and freeze for up to 3 months. I recommend freezing it flat in a zipper topped bag and then standing it up after it’s solid so that it takes up less space in the freezer and thaws quicker.

Is taco soup healthy?

Chicken taco soup is pretty healthy, the additional toppings at the end are what could send it overboard and into the “not as healthy” category. For instance, in your soup you have whole ingredients such as fresh vegetables and chicken, these are considered healthy. 
Adding sour cream, cheese, or other toppings (or simply adding “too much”) of these can add extra fats and calories that can detract from the healthy factors of this soup. Consider avocado as a topping simply because it is a healthier fat choice. 

Is taco soup low carb?

This soup is pretty low carb as is, but if you’d like it to be even lower, you can reduce the number of beans inside the soup.

Can I substitute Pinto Beans?

Yes! You can choose any bean that you want if you don’t want to use pinto. Two great options to select in their place are either black beans or kidney beans as they both have a similar texture and appeal with fiesta flavors and can accommodate any added spice that you may add to your soup.

What to Serve with Chicken Taco Soup?

Honestly, your soup has pretty much everything you need for an amazing meal, as is. But, if you really want to do something beyond the toppings and add something to the side of the bowl, you can consider some warmed flour tortillas to use as dippers in the creamy broth or aside of tortilla chips and dip. 

Chicken Taco Soup Instant Pot

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Instant Pot Chicken Taco Soup Recipe

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Chicken Taco Soup
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3.15 from 7 votes

Chicken Taco Soup

Chicken taco soup is a great way to warm up on a cold night or to fight off a cold when you get that first sign of congestion. With a soup that can warm you up and fight off a cold, it’s got to be pretty magical, right?
Prep Time10 mins
Cook Time6 mins
Course: Main Course
Cuisine: American
Keyword: Chicken Taco Soup, Chicken Taco Soup Instant Pot, Chicken Taco Soup Recipe, Taco Soup
Servings: 6 People
Calories: 394kcal
Author: Devour Dinner

Ingredients

  • 1 lb Chicken Breasts
  • 2 Cans Chicken Broth 14oz
  • 2 Tbs Butter
  • 1 Red Bell pepper
  • 1 Yellow Bell Pepper
  • 1/2 Cup Onion Diced
  • 1 Can Black Beans Rinsed and Drained
  • 1 Can Diced Green Chilies 4oz
  • 1 Can Petite Diced Tomatoes 14oz
  • 1 Cup Heavy Cream
  • 1 Tbs Chili Powder
  • 1/2 Tbs Paprika
  • 1/2 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 2 tsp Cumin
  • 1/4 tsp Cayenne
  • 2 Tbs Sugar
  • 1/2 tsp Salt
  • 1/2 cup Cilantro

Garnish

  • Cheese
  • Avocado
  • Tortilla Chips
  • Sour Cream
  • Tomato

Instructions

  • To make this chicken taco soup, you’ll need to set your pressure cooker to saute’ and wait for it to get nice and hot
  • Add 2 tbsp of olive oil or butter to your pot and let it melt
  • Dice your onion and bell peppers and then add them to your melted butter, Saute for about 2 or 3 minutes
  • Rinse your black beans and add with diced green chilies and petite diced tomatoes to the pressure cooker, then mix to combine
  • Pour in your chicken broth
  • Slice your chicken breasts into 3 long strips about the size of a chicken tender and place it on top of your vegetables and beans
  • In a separate bowl, combine your spices
  • Sprinkle your spices on top of your chicken breast slices
  • Toss some chopped cilantro on top, but do not stir
  • Close the lid and pressure cook on manual for 6 minutes with a 6-minute natural release
  • Open the lid and remove your chicken pieces
  • Using two forks, shred your chicken and place it back into the pressure cooker
  • Slowly pour in your heavy cream and stir
  • Garnish with sour cream, cheese, avocado, and tortilla chips and enjoy!

Nutrition

Calories: 394kcal | Carbohydrates: 29g | Protein: 24g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 113mg | Sodium: 820mg | Potassium: 1034mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2416IU | Vitamin C: 84mg | Calcium: 107mg | Iron: 4mg
Did you make this recipe?Mention @devourdinner or tag us #devourdinner!
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