Instant Pot Mexican Chicken Taco Soup

  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 25m
  • Ready In: 35m

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    25.9 g
  • Cholesterol

    16.4 mg
  • Fat

    1.2 g
  • Fiber

    5.6 g
  • Protein

    12.5 g
  • Saturated Fat

    0.3 g
  • Serving Size

  • Sodium

    766.7 mg
  • Sugar

    1.9 g
  • Trans Fat

    0.2 g
  • Unsaturated Fat

    0.3 g
  • Potassium

    370.8 mg
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Instant Pot traditional Mexican chicken taco soup is a hearty, flavorful, and healthy warm meal perfect for this cold weather. Chicken breasts, salsa, kidney beans, and corn are cooked to perfection in 15 minutes in an Instant Pot pressure cooker.

How to Make Traditional Mexican Chicken Taco Soup in an Instant Pot

To make traditional Chicken Taco Soup in an Instant Pot, you’ll need a few simple ingredients and just 15 minutes of cooking time. Start by heating 1 tablespoon of olive oil in the Instant Pot. Add 1 large yellow onion, peeled and chopped, and sauté until it becomes translucent. Next, add 1 teaspoon of minced garlic and cook for another minute.

Now it’s time to add the star of the show – ½ pound of boneless and skinless chicken breasts. Make sure to cut them into bite-sized pieces for easier eating. Stir in your favorite salsa, whether it’s mild, medium, or spicy, to add a burst of flavor to the soup.

To make the soup heartier, add a can of kidney beans and a can of corn. These ingredients will provide a nice texture and additional nutrients. Give everything a good stir, making sure the chicken is evenly coated with the salsa.

Now, it’s time to cook the soup. Close the Instant Pot lid and set the pressure cooker to high pressure for 15 minutes. Once the cooking time is up, allow the pressure to release naturally for a few minutes before carefully opening the lid.

Serve the Mexican Chicken Taco Soup hot, garnished with your favorite toppings such as shredded cheese, sour cream, diced avocado, or chopped cilantro. This soup is not only delicious but also packed with protein and fiber, making it a satisfying and healthy meal option. Enjoy the comforting flavors of this Instant Pot creation in no time at all.

Chicken Taco Soup Serving Suggestions

Chicken Taco Soup is a versatile dish that can be enjoyed in various ways. Here are some serving suggestions to enhance your dining experience:

1. Toppings Galore: Customize your Chicken Taco Soup with an array of delicious toppings. Sprinkle some shredded cheese, such as cheddar or Monterey Jack, on top for a creamy and cheesy touch. Add a dollop of sour cream for a tangy and cool contrast. For a burst of freshness, garnish with diced avocado or a squeeze of lime juice. Finally, sprinkle some chopped cilantro for a vibrant and herbaceous flavor.

2. Tortilla Strips or Chips: Serve your Chicken Taco Soup with a side of crispy tortilla strips or chips. These crunchy additions not only add texture to the soup but also provide a satisfying crunch with every bite. You can either make your own by baking tortilla strips in the oven or simply use store-bought tortilla chips.

3. Warm Tortillas: Accompany your Chicken Taco Soup with warm tortillas for a complete meal. You can serve them on the side or use them to make mini tacos. Fill the tortillas with the soup, along with your favorite toppings, and enjoy a handheld version of this delicious dish.

4. Side Salad: Pair your Chicken Taco Soup with a refreshing side salad to add some greens to your meal. A simple salad with mixed greens, cherry tomatoes, sliced cucumbers, and a zesty vinaigrette can complement the flavors of the soup perfectly.

5. Quesadillas: Take your Chicken Taco Soup to the next level by serving it with cheesy quesadillas. These crispy and gooey treats are a great way to add more substance to your meal. Fill the quesadillas with cheese, sautéed peppers, onions, or even leftover chicken from the soup.

With these serving suggestions, you can elevate your Chicken Taco Soup into a satisfying and flavorful meal. Experiment with different toppings and accompaniments to create your own unique twist on this classic dish. Enjoy!

How to Store Mexican Taco Soup

To ensure the longevity and freshness of your Mexican Taco Soup, proper storage is key. Here are some tips on how to store your soup for future enjoyment.

First, allow the soup to cool completely before storing it. This will prevent condensation from forming inside the container, which can lead to spoilage. Once cooled, transfer the soup to an airtight container. Glass or plastic containers with tight-fitting lids work well for this purpose.

Label the container with the date of preparation to keep track of its freshness. Mexican Taco Soup can be stored in the refrigerator for up to 4 days. If you plan on consuming it within this timeframe, refrigeration is the best option.

For longer storage, freezing is recommended. Transfer the soup to a freezer-safe container, leaving some room at the top for expansion. Alternatively, you can use freezer bags, removing as much air as possible before sealing. Frozen Mexican Taco Soup can be stored for up to 3 months.

When you’re ready to enjoy your stored soup, thaw it in the refrigerator overnight. Once thawed, reheat it on the stovetop or in the microwave until heated through. Add any desired toppings or garnishes before serving.

By following these storage guidelines, you can enjoy the flavors of your homemade Mexican Taco Soup even on busy days. Whether refrigerated or frozen, your soup will be ready to warm your taste buds whenever you’re craving a comforting bowl.

What else can I cook in an instant pot?

Instant pot, a popular kitchen appliance that has gained popularity in recent years, is capable of cooking many dishes in a fraction of the time.

Some people are now using instant pots to cook meals for their pets.

What else can you cook in an Instant Pot?

Rice and quinoa,

Beans and lentils,

– Soups and stews,

– Eggs

Instant Pot Mexican Chicken Taco Soup

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  • 1 tablespoon olive oil
  • 1 large yellow onion, peeled and chopped
  • 1 teaspoon minced garlic
  • 1½ pounds (720 g) boneless and skinless chicken breasts
  • 14½ oz (435 ml) can black beans, drained
  • 14½ oz (435 ml) can pinto beans, drained
  • 1 can (341 ml) corn, drained
  • 3 cups (750 ml) chicken broth
  • 15 oz (450 ml) can stewed tomatoes, undrained
  • 1 cup (250 ml) salsa
  • 1 packet taco seasoning
  • 1 teaspoon hot pepper sauce


Step 1

Heat the olive oil in an electric instant pot turned to saute mode. Add chopped onion and saute, stirring occasionally, until tender, for about 2-3 minutes. Add minced garlic and cook for a further 1 minute.

Step 2

Pour in the chicken broth. Using a wooden spoon, stir to deglaze the bottom of the cooker. Add the remaining ingredients and mix well.

Step 3

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.

Step 4

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.

Step 5

Using two forks, shred the cooked chicken and stir the soup well. ladle into soup bowls. Serve with tortilla chips, cheese, and sour cream, if desired.

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