Easy Instant Pot Chicken Taco Soup - an easy to make soup that is perfect for the cool fall and winter months. Takes no time to make, easy clean up, and is great if you love to meal prep or freeze leftovers for later!
1(32 ounce)chicken broth or stock*,regular or low-sodium, or 4 cups
1(15 ounce)can peeled tomatoes
1(10 ounce)can enchilada sauce
1(15 ounce)can black beans, drained and rinsed
2cupscorn,frozen or canned, thawed/drained
1(4 ounce)can diced green chiles
2tbspfire roasted diced jalapeños, *OPTIONAL - WILL add a bit of heat to this soup
1.5tspground cumin
2tspchili powder
1/8tspcayenne pepper
1/4tspsmoked paprika,or regular
1/2tspsalt,more or less - to taste
1/2tspblack pepper,more or less - to taste
2tbsplime juice,freshly squeezed
Garnishment (optional and not factored into nutrition breakdown):
Plain greek yogurt or sour cream
Lime wedges
Freshly chopped cilantro
Sliced jalapenos
Salt and pepper
Salsa
Sliced avocado
Tortilla strips or chips
Instructions
Instant Pot:
Using the saute function on the Instant Pot, add 1 tablespoon of olive oil. Saute the onion for approximately 3-4 minutes. Once the onion is translucent, add the minced garlic and cook until fragrant. Approximately 1-2 minutes.
Add the chicken breast with the remaining ingredients, minus the lime juice, corn and black beans, to the pot. Stir well.
Secure the lid on and turn the pressure valve to "sealing". Manually select High Pressure and set the timer for 10 minutes.
Do a natural pressure release for 5-7 minutes, then carefully release any remaining pressure manually.
Remove the lid, shred the chicken breast with two forks and add back to the pot. Add the lime juice, corn, and black beans to the pot. Stir well. Set the pressure cooker to the 'simmer' setting. Stir and cook until heated through.
Serve garnished with sour cream or plain greek yogurt, freshly chopped cilantro, salsa, tortilla chips, or your favorite taco toppings!
Crock Pot:
Place all ingredients for the soup, minus the lime juice and garnishments, into the crock pot, saving the chicken breast for last. Stir well to thoroughly combine.
Add the chicken so that it is nestled into the crock pot, covered by the broth/stock, and ingredients.
Cover and cook on low for approximately 5-6 hours OR on high for 3-4 hours.
Remove the chicken from the pot to shred with two forks. Add back into the pot with the lime juice, stirring well to combine.
Serve garnished with sour cream or plain greek yogurt, freshly chopped cilantro, salsa, tortilla chips, or your favorite taco toppings!
Notes
* You can use Chicken Broth or Stock with this recipe. Stock will provide more flavor.* Fire Roasted Jalapenos - this is optional. It will add a bit of heat to the recipe, so if you're not a fan of a little heat - omit.* The corn and black beans are added at the very end, as they are already pre-cooked and only need to be warmed through.* To make it colorful, I did 1/2 green bell pepper and 1/2 yellow bell pepper.