I can’t wait to share my Chicken Taco Soup Recipe, a dump-and-start Instant Pot one-pot meal that cooks tender chicken with vibrant Mexican-inspired spices.

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I didn’t expect the Instant Pot Chicken Taco Soup Recipe to become my go-to, but here we are. With boneless skinless chicken breasts and black beans it somehow turns pantry stuff into a bright, tangy bowl that tastes like I spent way more time on it.

The chicken broth gives a deep background and a splash of lime wakes everything up, and toppings make each bowl feel different. It’s the kind of simple, bold meal that sneaks up on you, makes weeknights less boring, and yeah i still cant believe how often I reach for it.

Ingredients

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Chicken, the soup’s main protein, keeps you full and adds hearty, comforting flavor.
Black beans bring fiber, plant protein and a creamy texture, plus earthy bean taste.
Sweet corn gives natural sweetness, crunch and extra carbs for energy, simple joy.
Diced tomatoes or Rotel add acidity, bright tomato flavor and a touch of heat.
Onion and garlic build savory depth, aroma and umami, they really wake it up.
Taco seasoning, cumin and chili powder create warm, smoky spice notes and bold flavor.
Fresh lime and cilantro brighten the bowl, toppings like avocado add creaminess.

Ingredient Quantities

1 1/2 to 2 pounds boneless skinless chicken breasts or thighs about 3 large

1 medium yellow onion, diced

3 garlic cloves, minced

1 tablespoon olive oil (optional for sauteing)

4 cups low sodium chicken broth

1 (14.5 ounce) can diced tomatoes, undrained or 1 (10 ounce) can Rotel for extra zip

1 (4 ounce) can diced green chiles, drained (optional)

1 (15 ounce) can black beans drained and rinsed

1 (15 ounce) can sweet corn, drained

2 tablespoons taco seasoning or 1 (1 ounce) packet

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika (optional)

1/2 to 1 teaspoon kosher salt to taste

1/4 teaspoon black pepper

2 tablespoons fresh lime juice

1/4 cup chopped fresh cilantro (optional)

Optional toppings: sour cream, shredded cheddar cheese, sliced avocado, chopped green onions, tortilla chips, lime wedges

How to Make this

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1. Turn Instant Pot to Sauté and heat the olive oil if you like to brown stuff, then add the diced onion and sauté 3 to 4 minutes until soft, stir in the minced garlic and cook 30 seconds, add the taco seasoning, cumin, chili powder and smoked paprika and stir another 30 seconds to bloom the spices.

2. Pour in the 4 cups low sodium chicken broth, add the undrained diced tomatoes or Rotel, the drained diced green chiles if using, the drained and rinsed black beans and drained sweet corn, then nestle the 1 1/2 to 2 pounds chicken breasts or thighs into the liquid.

3. Secure the lid, set the valve to sealing, pressure cook on High for 10 minutes (if chicken is frozen set 15 minutes). Let the pot sit for a Natural Release for 10 minutes, then carefully do a Quick Release for any remaining pressure.

4. Open the pot, transfer the chicken to a cutting board or bowl and shred with two forks, while you skim off any big globs of fat or foam from the surface if you want a clearer broth.

5. Return the shredded chicken to the pot, stir well and season with 1/2 to 1 teaspoon kosher salt and 1/4 teaspoon black pepper to taste. Squeeze in the 2 tablespoons fresh lime juice and fold in the chopped cilantro if using.

6. If you want the soup thicker, mash a cup of the beans against the side of the pot or whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the pot then switch to Sauté and simmer 2 to 3 minutes until thickened.

7. Taste and adjust for seasoning, remember Rotel adds heat so you may need less salt. If you skipped sautéing earlier you can switch to Sauté now for a minute to warm through and meld flavors.

8. Ladle into bowls and top with sour cream, shredded cheddar, sliced avocado, chopped green onions, tortilla chips and lime wedges. Enjoy, and leftovers get even better the next day.

Equipment Needed

1. Instant Pot or electric pressure cooker
2. Chef’s knife
3. Cutting board
4. Wooden spoon or silicone spatula
5. Measuring cups and spoons
6. Can opener
7. Colander or fine mesh strainer
8. Two forks or tongs for shredding chicken
9. Whisk (for cornstarch slurry)
10. Ladle and bowls for serving

FAQ

Can I use chicken thighs instead of breasts and do I need to change the time? Yes, thighs work great and actually stay moister. For fresh thighs or breasts cook 10 minutes on High then let the pot natural release for 5 to 10 minutes. If the chicken is frozen bump to 12 to 15 minutes and allow a longer natural release.

What if I don’t have an Instant Pot? Can I make this on the stove or in a slow cooker? Absolutely. On the stove bring to a simmer, cover, and cook 20 to 25 minutes until chicken is done, then shred. In a slow cooker cook on Low 4 to 6 hours or High 2 to 3 hours. Add canned corn and beans in the last 30 minutes so they dont get mushy.

How do I keep the beans and corn from turning to mush? Drain and rinse canned beans and add them after pressure cooking, not before. Same with canned corn. If you add them before pressure cooking they’ll break down. If you forgot, just stir them in at the end and warm through only a few minutes.

Fastest way to shred the chicken? Two forks work fine. For an even faster method toss the warm chicken into a stand mixer and run on low for 20 to 30 seconds. You can also shred right in the pot with forks or chop into bite sized pieces before cooking.

Can I make my own taco seasoning? What’s a simple mix? Yes. Quick homemade mix: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon oregano, pinch salt and pepper. Use about 2 tablespoons total for this recipe or one packet if you prefer store bought.

How do I thicken the soup or adjust the flavor after cooking? For thicker soup mash a cup of beans and stir back in, or simmer uncovered for 10 to 15 minutes to reduce. For instant thickening stir in a cornstarch slurry made with 1 tablespoon cornstarch and 2 tablespoons cold water, then simmer until it thickens. Taste at the end and add lime juice, salt, or fresh cilantro to brighten it up. Sour cream or avocado will mellow heat if it’s too spicy.

Instant Pot Chicken Taco Soup Recipe Substitutions and Variations

Chicken: rotisserie chicken shredded and stirred in after pressure cooking so it stays moist, or ground turkey/chicken browned first, or extra-firm tofu cubes for a vegetarian option (swap to vegetable broth).
Black beans: pinto beans, kidney beans, or cooked chickpeas all work — canned is fine, just drain and rinse.
Sweet corn: frozen corn (no draining), fresh corn cut from 1 or 2 ears, or fire roasted corn for a smokier kick.
Taco seasoning: swap with 2 tbsp homemade mix (1 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, pinch salt and cayenne), or use a fajita seasoning packet, or 2 tbsp salsa for a fresher, milder flavor.

Pro Tips

1) Brown the chicken if you can, even just for a few minutes per side. It adds real flavor and color, and you wont need to rely only on the broth for depth.

2) Bloom the spices in a little oil or in the hot pot before adding liquid. Even 20 to 30 seconds brings out more aroma and makes the final soup taste less flat.

3) Shred the chicken fast by putting the warm chunks in a stand mixer with the paddle on low for 20 to 30 seconds, or use two forks on a cutting board. Saves time and gives a nicer texture than shredding while it’s still cold.

4) For body and a slight masa corn taste, whisk 1 to 2 tablespoons masa harina into a little cold water and stir it in near the end. It thickens without making the soup gluey like too much cornstarch can.

5) Cool and store smart: keep leftovers in shallow containers so they chill fast, and freeze in portions without avocado or sour cream. Reheat gently, add lime and fresh cilantro at the end to perk it back up.