Instant Pot Chicken Taco Soup

This Instant Pot chicken taco soup is a quick and easy dinner that's packed full of flavor. It's made with tender shredded chicken, beans and veggies plus warming spices, and you can have it on the table in just 30 minutes!

If you love Mexican flavors, you have to try this delicious Instant Pot chicken taco soup that's simply bursting with flavor.

Besides being wholesome and quick to make, this chicken taco soup is also light as it's made with low-fat cream cheese.

I make it with tender shredded chicken, red bell pepper, black beans and sweetcorn and a delicious mix of warming spices, but you can add any other veggies if you like.

Making this taco soup in the Instant Pot reduces cooking times considerably, but you can also make it on the stovetop or in a slow cooker.

Why you'll love this Instant Pot chicken taco soup

• Packed full of flavor - The chicken soup has mouthwatering taco flavors the entire family is sure to love.
• Ready in 30 minutes - This chicken taco soup only takes 30 minutes to make from scratch in the Instant Pot.
• Perfect with your favorite toppings - Serve this chicken taco soup with your favorite toppings, such as tortilla chips, sliced scallions, shredded cheddar cheese, lime wedges or avocado.

What goes into chicken taco soup

Olive oil - If you want the soup to be richer, you can use a mix of olive oil and butter to saute the veggies in.

Onion - Both yellow and red onions work well in this soup. I like to dice the veggies on the smaller side, but you can cut them larger if you want.

Red pepper - Any color of bell pepper will do in this soup, or you can even use a mix.

Garlic - Freshly chopped or minced garlic is perfect in this soup, but you can also use frozen garlic or a garlic powder or paste if you don't have any fresh garlic on hand.

Jalapeño - Feel free to adjust the amount of jalapeño to suit your taste. A small jalapeño will result in a medium-spiced soup.

To tame the heat, deseed the jalapeño before adding it to the pot.

Spices - I used a mix of warming spices to make this soup - chili powder, smoked paprika and ground cumin.

Use a mild, medium or hot chili powder to suit your taste. You can also use your favorite taco seasoning.

Tomato sauce (passata) - I like tomato sauce instead of diced tomatoes to keep the soup smooth.

Black beans - Canned beans are perfect for convenience - simply drain and rinse them before adding them to the pot.

Other beans you can use include pinto beans, red kidney beans and borlotti beans.

Sweetcorn - Both canned and frozen sweetcorn work well in this soup.

Chicken breast - To keep the soup low fat, use chicken breast. However, boneless chicken thighs would also work if you're looking for a fattier cut.

If you want to make this soup with frozen chicken, add 3 minutes to the cooking time.

Cream cheese - I used low-fat Philadelphia cream cheese in this soup. For a creamier result, use full-fat cream cheese.

How to make chicken taco soup in the Instant Pot

Set the Instant Pot to "Sauté" and wait for it to become hot. Add the olive oil, onion and red bell pepper and cook for 2-3 minutes until slightly softened.

Stir in the garlic and jalapeño and continue to cook for another minute.

Next, add the chili powder, smoked paprika and ground cumin and stir to combine. Turn off the "Sauté" function.

Add the tomato sauce, black beans and sweetcorn, then pour the chicken stock and add the chicken breasts.

Lock the lid, set the valve to "Sealing," and set the Instant Pot for 10 minutes on High Pressure.

When the timer goes off, allow the Instant Pot to release the pressure naturally for 10 minutes, then turn the valve to "Venting" to release the rest of the pressure.

Take the chicken breasts out with a pair of kitchen tongs and place them on a plate. Shred them with two forks.

Stir in the cream cheese until completely melted, then add the shredded chicken back to the pot.

Season to taste and serve hot with a splash of lime juice and your favorite toppings.

What to serve with this taco soup?

This is one of those soups that is simply made better by adding extra toppings. Ideas include:

• Fresh cilantro (coriander)
• Tortilla chips or tortilla strips
• Shredded cheese
• Lime wedges
• Avocado slices
• Jalapeño slices
• Sliced scallions
• Sliced radishes
• Sour cream

Make this healthy chicken taco soup on the stovetop

To make this chicken taco soup on the stovetop, use a large pot or a Dutch oven and follow the same directions until you reach the pressure cooking steps.

Cover the pot with a lid and simmer for 30-40 minutes until the chicken breast is cooked through and easy to shred.

Make it in the slow cooker

To make this taco soup in the slow cooker, add all ingredients except for the cream cheese to the slow cooker.

Cook on Low for 6-8 hours or on High for 4 hours.

Stir in the cream cheese at the end and cook for another 10-15 minutes to heat it through.

Leftovers and storage

• Refrigerate any leftovers for up to 5 days in an air-tight container.
• You can reheat it on the stovetop or in the microwave.
• To freeze the soup, allow it to cool completely and then transfer it to a freezer-friendly container. Freeze for up to three months and thaw the soup overnight in the fridge before reheating.

Recipe notes and tips

• To make this taco soup vegetarian, omit the chicken and use vegetable broth instead of chicken stock.
• You can make this soup with rotisserie chicken or leftover roasted chicken. Simply shred or cube the chicken and add it at the end after stirring in the cream cheese.
• To make this Instant Pot taco soup thicker, stir in 1 tablespoon of cornstarch into 1 tablespoon of water to make a slurry and stir it in at the end.

If you liked this Instant Pot chicken taco soup, you might also like some of my other easy Instant Pot recipes:

• Instant Pot Zuppa Toscana
• Instant Pot Chicken Stew
• Instant Pot Chicken Curry
• Instant Pot Chicken Gnocchi Soup
• Instant Pot Beef Barley Soup

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