This post is sponsored by Perdue Farms. The opinions shared are my own.
This instant pot chicken taco soup is everything you love about taco night without the work! Perfectly cooked chicken, beans, in a delicious soup topped with avocado and sour cream… epic.
If you’re anything like me and always keep a pound -or a few- of chicken breasts in the freezer, this recipe is a great way to stretch your freezer supply. Yes, I was referring to the stash of frozen chicken that’s become my go-to meal builder.
Since the beginning of the pandemic, I’ve become “that” person that has managed to get organized with online shopping -this includes my food. I love the convenience of shopping for high quality proteins from Perdue Farms online at great prices, have them delivered to my door, and then I know what I have on hand when I meal plan.
Perdue Farms’ bundles save me money and help me stock up my freezer without having to wait for my grocery store to have a sale. My go to bundle is the Chicken Breasts variety pack.
So it’s only expected that I create recipes like this chicken taco soup when I want to enjoy a warm and satisfying meal after a long day. What’s even better is that my instant pot shaves off a good 30 minutes from kitchen duty. A hands-free meal made in less than 25 minutes? Now, we’re talking!
Easy Instant Pot Chicken Taco Soup
Loaded with taco spices, this chicken taco soup is hearty, delicious, and made in the instant pot in a matter of minutes. Not only does the instant pot cut down on time, but it’s a hands-free recipe that practically cooks itself.
With just a few canned goods, jarred salsa, and a pound of chicken breasts, this soup can be whipped up in the middle of the week. Plus, leftovers make great net day lunches for school or the office.
Best Chicken for Soup
I’ve found the best cuts of chicken for soup tend to be boneless, skinless chicken breasts or thighs. But really, use what you have on hand. The point: even if you roasted a whole chicken and have some meat leftover in the fridge, you can use that instead (you’ll need about 3 cups of cooked chicken).
For today, I used Perdue’s Boneless Skinless Chicken Breasts for this taco soup since I keep a steady stock in the freezer, but you could also opt for boneless, skinless chicken thighs, which offer more flavor (in my opinion) and shred just as easy after they are cooked.
Healthy Chicken Taco Soup Ingredients
Let’s take a trip to your pantry, shall we? More than likely, you have a couple of cans of beans, corn (or in the freezer), stock or broth, and a lonely jar of salsa next to a half-eaten bag of tortilla chips.
Don’t get scared. I haven’t been snooping around, but these ingredients are often staples in my house -including the half eaten bag of chips! Here is everything you’ll need to make this cozy, delicious soup!
- Mild salsa
- Canned black beans
- Canned pinto beans
- Canned or frozen corn
- Petite diced tomatoes
- Taco seasoning
- Chicken broth
- Boneless, skinless Perdue Chicken breasts
How to Make Chicken Taco Soup in the Instant Pot
Only 5 easy steps between you and making this delicious bowl of soup. Grab the ingredients, a can opener, smile at your Instant Pot and let’s make this happen!
- Stir Everything Together
Add the thawed chicken to the bottom of the instant pot. Top with salsa, black beans, kidney beans, corn, tomatoes, taco seasoning, and chicken broth.
Place the lid on the Instant Pot and set the pressure valve to sealing.
- Apply Pressure
Press the manual button and pressure cook for 20 minutes. When done, do a quick release of the steam, making sure to wait until the pressure gauge drops back down and the lid is safe to open.
Using 2 forks, shred the chicken breasts and stir into the soup.
Ladle the soup into bowls and top with sour cream, avocado, and cilantro.
How Long To Cook Soup in the Instant Pot
Cooking times for soup recipes depend on the ingredients, particularly if uncooked meat is included. In that case, it can take anywhere from 15 to 25 minutes for the meat to cook through.
From start to finish, this taco soup takes about 20 minutes to be ready since the internal temperature of the chicken needs to reach that 165F mark -just like cooking chicken in the oven or in a pan.
I recommend keeping a meat thermometer handy to check for doneness before shredding the meat and serving. The chicken meat will be white, and separate/shred easily between two forks. Remember, 165F for white meat like chicken breasts and 175F for dark meat like chicken thighs.
Easy Way to Shred Chicken
Once the soup is ready, vent out the steam, open the lid, and take on the delicious smell that is coming out of your Instant Pot. Magical.
The easiest way to shred the chicken is to use tongs and remove the chicken breasts from the taco soup onto a board or bowl and shred it between two forks. If you’re wondering if you can shred it in the pot itself, remember that the soup is going to be piping hot so I recommend you remove the chicken breasts.
Topping Your Chicken Taco Soup
Just like tacos, this soup is made even better with the right toppings! You can keep it as simple as you like, but I like bringing out the works:
- Sour Cream
- Shredded Cheese
- Diced Avocado
- Crushed tortilla chips
- Fresh cilantro
You have to admit there is something special about tortilla chips soaking up that taco spiced broth and laced with bits of melted cheese and avocado, whew! Anyone else getting hungry?
How to Freeze Taco Soup Leftovers
You can absolutely freeze leftovers of this epic chicken taco soup. First, wait until the soup has fully cooled down to room temperature. Then, ladle out single servings of the soup into quart zip bags or freezer-safe containers for a future meal-for-one. Or, in a gallon size zip bag for more servings.
Frozen chicken taco soup is good for up to 3 months in your freezer. When you want to enjoy it, simply thaw, heat, and eat!
More Chicken Recipes
Love that frozen stash of chicken? Here are other recipes you can try with that Perdue Farms bundle!
- Cilantro Lime Chicken with Avocado Salsa
- Roasted Vegetable Salad with Baked Chicken
- Thai Chicken Meal Prep
- Chicken Cauliflower Fried Rice
- Korean Chicken Meal Prep
- Bruschetta Chicken with Balsamic Glaze
- Chicken Udon Soup
Instant Pot Chicken Taco Soup
Tender chicken and veggies in a taco-seasoned broth and finished off with sour cream and avocado, this instant pot chicken taco soup is easy to make and perfect for any occasion.
- Prep Time: 3 minutes
- Cook Time: 25 minutes
- Total Time: 28 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Gluten Free
- 1 lb boneless, skinless Perdue Chicken breasts
- 1 cup mild salsa
- 15-ounce can black beans, rinsed and drained
- 15-ounce can red kidney beans, rinsed and drained
- 15-ounce can corn, rinsed and drained
- 15-ounce can petite diced tomatoes
- 3 tablespoons taco seasoning
- 2 cups low-sodium chicken broth
- Sour cream
- Sliced avocado
- Chopped cilantro
- Add the chicken breasts to the bottom of the instant pot. Top with salsa, black beans, kidney beans, corn, tomatoes, taco seasoning, and chicken broth.
- Place the lid on the Instant Pot and set the pressure valve to sealing.
- Press the manual button and pressure cook for 20 minutes. When done, do a quick release of the steam, making sure to wait until the pressure gauge drops back down and the lid is safe to open.
- Shred the chicken between 2 forks and stir to combine with the soup.
- Ladle the soup into bowls and top with sour cream, avocado, and cilantro.
- Serving Size: 1 bowl
- Calories: 247
- Sugar: 5.3g
- Sodium: 897.3mg
- Fat: 3.4g
- Saturated Fat: 0.8g
- Carbohydrates: 28.9g
- Fiber: 8.4g
- Protein: 26.8g
- Cholesterol: 55.2mg
Keywords: instant pot soup, chicken taco soup, instant pot taco soup