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Easy Instant Pot Chicken Taco Soup - a delicious, healthy, and super easy meal to make that requires little effort and only one pot! Perfect for #mealprep and cold winter days! #tacosoup #instantpot #instantpotrecipes #tacotuesday #soup | https://withpeanutbutterontop.com

Easy Instant Pot Chicken Taco Soup

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!
Course Main Course
Cuisine Mexican
Keyword Instant Pot, Mexican, Soup, Taco, Taco Tuesday
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 1-cup servings
Calories 157kcal
Author Samantha Buckner


  • 1 lb chicken breast, boneless, skinless, raw
  • 1 yellow onion, diced, approximately 1 cup
  • 1 bell pepper, diced
  • 2 tsp minced garlic
  • 1 tbsp olive oil
  • 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
  • 2 cups corn, frozen or canned, thawed/drained
  • 1 (4 ounce) can diced green chiles
  • 2 tbsp fire roasted diced jalapeños, * OPTIONAL - WILL add a bit of heat to this soup
  • 1.5 tsp ground cumin
  • 2 tsp chili powder
  • 1/8 tsp cayenne pepper
  • 1/4 tsp smoked paprika, or regular
  • 1/2 tsp salt, more or less - to taste
  • 1/2 tsp black pepper, more or less - to taste
  • 2 tbsp lime 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


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!


* 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.


Serving: 1cup serving, no garnishment | Calories: 157kcal | Carbohydrates: 19.4g | Protein: 13.3g | Fat: 3.1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.1g | Trans Fat: 0g | Cholesterol: 22mg | Sodium: 373.3mg | Potassium: 332.3mg | Fiber: 4.8g | Sugar: 5.2g | Vitamin A: 790IU | Vitamin C: 30.4mg | Calcium: 35mg | Iron: 1.4mg