7+ Flavorful Instant Pot 7-Can Chicken Taco Soup Recipes

As an affiliate, we may earn a commission from qualifying purchases. We get commissions for purchases made through links on this website from Amazon and other third parties.

You might be surprised at how versatile canned ingredients can be in creating a hearty chicken taco soup. With just a few simple items and your Instant Pot, you can whip up a satisfying meal in no time. From classic recipes to unique variations like creamy avocado or coconut curry, there's a flavor combination for every palate. Curious about how to transform these pantry staples into something delightful?

Key Takeaways

• Classic 7-Can Chicken Taco Soup is quick and convenient, perfect for busy weeknights, using canned ingredients and shredded chicken in the Instant Pot.
• Variations like Spicy Black Bean and Creamy Avocado add unique flavors and textures, allowing customization with toppings like jalapeños and lime juice.
• Cooking techniques such as sautéing onions and garlic enhance flavors, while high-pressure cooking in the Instant Pot ensures quick preparation.
• Flavor enhancements include lime juice, chipotle peppers, and spices, which can be adjusted to suit personal preferences and spice levels.
• Meal prep is easy, with soups storing well in the refrigerator for several days or frozen for longer-term use, catering to various dietary needs.

Classic 7-Can Chicken Taco Soup

Classic 7-Can Chicken Taco Soup is a quick and convenient recipe that's perfect for busy weeknights or when you're in need of a comforting meal. This soup combines a variety of canned ingredients with shredded chicken, ensuring that you have a delicious and hearty dish ready in no time.

The beauty of this soup lies in its simplicity and the ability to customize it with your favorite toppings. The Instant Pot makes this recipe even easier by allowing you to sauté ingredients and pressure cook everything in one pot. The result is a flavorful, zesty soup that's sure to please the whole family.

Serve it up with tortilla chips, cheese, and fresh avocado for a satisfying dinner that feels like a treat.

Ingredients:

• 1 can black beans (drained and rinsed)
• 1 can corn (drained)
• 1 can diced tomatoes with green chiles
• 1 can diced tomatoes (with juice)
• 1 can chicken broth
• 1 can pinto beans (drained and rinsed)
• 1 can enchilada sauce
• 2 cups shredded cooked chicken (rotisserie or homemade)
• 1 packet taco seasoning

Cooking Instructions:

1. Begin by adding the black beans, corn, diced tomatoes with green chiles, diced tomatoes, chicken broth, pinto beans, enchilada sauce, shredded chicken, and taco seasoning to the Instant Pot. Stir everything together to combine the ingredients evenly.
2. Secure the lid on the Instant Pot, making sure the pressure valve is set to the sealing position. Select the "Soup" or "Manual" setting and set the cooking time for 10 minutes. Once the cooking cycle is complete, allow for a natural pressure release for about 10 minutes before carefully switching the valve to venting to release any remaining pressure.

Extra Tips:

Feel free to adjust the spice level of your Classic 7-Can Chicken Taco Soup by adding more or less taco seasoning, or by incorporating additional ingredients like jalapeños or hot sauce.

For a creamier version, consider stirring in a dollop of sour cream or cream cheese before serving. This soup can be stored in the refrigerator for up to five days, making it a great option for meal prep or leftovers!

Spicy Black Bean Variation

If you're looking to add a zesty twist to your traditional chicken taco soup, the Spicy Black Bean Variation is the perfect option. This recipe combines tender chicken with hearty black beans and a medley of spices that will warm your soul and tantalize your taste buds. The Instant Pot makes it incredibly easy to prepare, allowing you to enjoy this delicious meal without spending hours in the kitchen.

Not only is this soup rich in flavor, but it's also packed with nutrients. The black beans provide an excellent source of protein and fiber, while the addition of spices guarantees that each bowl is bursting with a kick of heat. Whether you're serving it up for a cozy family dinner or a game day gathering, this Spicy Black Bean Taco Soup is sure to impress.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with green chilies
• 1 cup corn (frozen or canned)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 tablespoon taco seasoning
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Optional toppings: shredded cheese, avocado, sour cream, cilantro

To prepare the Spicy Black Bean Chicken Taco Soup, start by turning your Instant Pot to the sauté setting. Add a splash of oil and sauté the diced onion until it's translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Next, layer in the chicken breasts, followed by the black beans, diced tomatoes, corn, chicken broth, taco seasoning, chili powder, cumin, and a dash of salt and pepper. Give everything a good stir to combine.

Seal the Instant Pot lid and set it to cook on high pressure for 10 minutes. After the cooking time is complete, perform a quick release of the pressure. Carefully remove the chicken and shred it with two forks before returning it to the soup. Stir everything together and adjust the seasoning as needed. Serve hot with your choice of toppings for an extra burst of flavor.

Extra Tips: Feel free to adjust the level of spiciness by adding more or less taco seasoning and chili powder. You can also customize the toppings to suit your preferences; consider adding sliced jalapeños for an extra kick or fresh lime juice for brightness.

This soup can be easily stored in the refrigerator for up to 4 days, making it a perfect meal prep option for busy weeks!

Creamy Avocado Chicken Taco Soup

This soup is versatile and can be customized to your taste preferences. Feel free to adjust the level of spiciness by adding more or fewer jalapeños and you can also add other toppings like cheese, sour cream, or fresh cilantro.

With the Instant Pot, you'll have a delicious meal ready in about 30 minutes, allowing you to enjoy a warm bowl of soup without spending hours in the kitchen.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with green chilies
• 1 cup corn (fresh, frozen, or canned)
• 1 onion, diced
• 2 cloves garlic, minced
• 1-2 jalapeños, diced (optional)
• 4 cups chicken broth
• 1 tablespoon taco seasoning
• 1 avocado, diced
• 1 cup heavy cream or coconut milk
• Salt and pepper to taste
• Fresh cilantro, for garnish (optional)
• Lime wedges, for serving

Cooking Instructions:

1. Start by placing the chicken breasts at the bottom of the Instant Pot. Add the black beans, diced tomatoes, corn, onion, garlic, jalapeños (if using), chicken broth, and taco seasoning on top.
2. Stir everything gently to combine, ensuring the chicken is submerged in the liquid. Secure the lid and set your Instant Pot to cook on high pressure for 10 minutes.
3. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to release any remaining pressure.
4. Carefully open the lid and shred the chicken directly in the pot using two forks. Stir in the heavy cream or coconut milk and diced avocado.
5. Season with salt and pepper to taste. Serve hot with fresh cilantro and lime wedges on the side.

Extra Tips:

For an even richer flavor, consider adding a splash of lime juice to the soup before serving.

You can also customize the toppings based on your preferences; try adding crumbled tortilla chips for extra crunch or a dollop of sour cream for added creaminess.

If you're looking to make it lighter, you can substitute the heavy cream with Greek yogurt or a non-dairy alternative. Enjoy your delicious and creamy taco soup!

Southwest Quinoa Chicken Taco Soup

This soup is versatile and can easily be customized to suit your taste. You can add more vegetables, adjust the heat level, or even swap out the chicken for another protein option. Either way, this Southwest Quinoa Chicken Taco Soup is sure to become a staple in your meal rotation.

Ingredients:

• 1 lb boneless, skinless chicken breast
• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with green chilies
• 1 medium onion, diced
• 1 bell pepper, diced (any color)
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tablespoon taco seasoning
• 1 teaspoon cumin
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, for garnish
• Optional toppings: avocado, sour cream, cheese, tortilla strips

Cooking Instructions:

1. Start by turning your Instant Pot to the sauté function. Add a bit of oil and sauté the onion and bell pepper until they begin to soften, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant.
2. Next, add the chicken breast, quinoa, black beans, diced tomatoes, chicken broth, taco seasoning, cumin, salt, and pepper into the pot. Stir everything together to combine.
3. Close the lid of the Instant Pot, making sure the valve is set to sealing. Cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural release for 5 minutes, then do a quick release for any remaining pressure. Open the lid carefully.
4. Remove the chicken breast and shred it using two forks, then return it to the soup. Stir in the lime juice and adjust seasoning as needed before serving.

Extra Tips:

To enhance the flavors of your Southwest Quinoa Chicken Taco Soup, consider letting it sit for a few minutes after cooking to allow the spices to meld together.

You can also add extra toppings like sliced jalapeños for heat or a dollop of Greek yogurt for creaminess. This soup can be stored in the refrigerator for 3-4 days, making it perfect for meal prep or leftovers!

Cheesy Chicken Taco Soup

Cheesy Chicken Taco Soup is a delightful twist on traditional taco soup that brings together the comforting flavors of chicken, cheese, and spices. This dish is perfect for busy weeknights when you want a hearty meal without sacrificing time. The Instant Pot makes this recipe a breeze, allowing you to achieve rich flavors in a fraction of the time it would take to simmer on the stove.

This soup isn't only delicious but also customizable to your taste preferences. You can add more vegetables, adjust the spice levels, or use different types of cheese to create your perfect bowl. Serve it topped with tortilla chips, avocado, or sour cream for an extra layer of flavor. Let's explore the ingredients and get started on this cheesy delight!

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 packet taco seasoning
• 4 cups chicken broth
• 1 cup shredded cheddar cheese
• 1 cup cream cheese
• 1 medium onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions:

1. Start by setting your Instant Pot to the sauté mode. Add a splash of oil, then toss in the diced onions and minced garlic. Sauté for about 2-3 minutes until the onions become translucent and fragrant.
2. Next, add the chicken breasts, black beans, corn, diced tomatoes, taco seasoning, and chicken broth to the pot. Stir everything together, making sure the chicken is submerged in the liquid. Close the lid, seal the vent, and set the Instant Pot to cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for about 5 minutes, then carefully release any remaining pressure.
3. Open the lid and remove the chicken. Shred it using two forks and return it to the pot. Stir in the cream cheese and shredded cheddar cheese until fully melted and combined. Taste and adjust seasoning with salt and pepper if needed.

Extra Tips:

For an even creamier soup, consider adding a splash of heavy cream or using a mix of different cheeses, such as Monterey Jack or pepper jack for a spicier kick.

You can also top your soup with fresh cilantro, chopped green onions, or sliced jalapeños for added freshness and flavor. If you prefer a thicker soup, you can let it simmer on the sauté setting for a few additional minutes before serving. Enjoy your cheesy chicken taco soup!

Vegetarian 7-Can Taco Soup

Vegetarian 7-Can Taco Soup is a quick and easy dish that packs a punch of flavor with minimal effort. Perfect for busy weeknights or a cozy weekend meal, this soup combines the convenience of canned ingredients with delicious spices to create a hearty, satisfying meal.

It's not only vegetarian but also loaded with nutrients, making it a great option for everyone, regardless of dietary preferences.

This recipe is all about simplicity—just open the cans, toss everything into your Instant Pot, and let it do the work for you. With a blend of beans, tomatoes, and corn, you'll have a delicious and filling soup ready in no time. Serve it with your favorite toppings like avocado, cheese, or tortilla chips for a delightful finishing touch.

Ingredients:

• 1 can black beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 can corn, drained
• 1 can diced tomatoes with green chilies
• 1 can diced tomatoes
• 1 can vegetable broth
• 1 can tomato sauce
• 1 packet taco seasoning
• Optional toppings: avocado, shredded cheese, sour cream, tortilla chips

Cooking Instructions:

1. Begin by opening all the cans and rinsing the beans and corn. Add all ingredients to the Instant Pot. Stir well to combine. Make sure to add the taco seasoning to the mixture for that extra flavor kick.
2. Close the lid of the Instant Pot, ensuring the vent is set to sealing. Select the "Soup" function and set the time for 10 minutes. Once the cooking time is up, allow for a natural pressure release for about 10 minutes before carefully switching to a quick release to let out any remaining steam.

For a heartier meal, feel free to customize this soup by adding cooked rice or quinoa before serving. You can also adjust the level of spiciness by choosing a taco seasoning blend that suits your taste or adding fresh jalapeños or hot sauce.

Extra Tips:

• To enhance the flavor, consider sautéing some onions and garlic in the Instant Pot before adding the other ingredients. This will create a delicious base for your soup.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days. This soup also freezes well, so you can enjoy it at a later time—just reheat on the stove or in the microwave!

Smoky Chipotle Chicken Taco Soup

Smoky Chipotle Chicken Taco Soup is a delightful and hearty dish that brings together a medley of flavors in a convenient one-pot meal. Perfect for busy weeknights or cozy gatherings, this soup isn't only satisfying but also easy to prepare using the Instant Pot. The smokiness from the chipotle peppers combined with tender chicken, beans, and spices creates a comforting experience that will warm you from the inside out.

This recipe is adaptable, allowing you to customize it with your favorite toppings such as avocado, cheese, or fresh cilantro. The Instant Pot makes cooking this flavorful soup a breeze, considerably reducing the time it takes compared to traditional stovetop methods. You'll have a delicious, smoky meal ready to enjoy in no time!

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 2 cups chicken broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2-3 chipotle peppers in adobo sauce, chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• Salt and pepper to taste
• Juice of 1 lime
• Optional toppings: avocado, shredded cheese, sour cream, chopped cilantro

Cooking Instructions:

Start by setting your Instant Pot to the 'Sauté' mode. Add a drizzle of olive oil and sauté the diced onion for about 3-4 minutes until it becomes translucent.

Stir in the minced garlic and cook for an additional minute until fragrant. Next, add the chicken breasts to the pot, followed by the black beans, corn, diced tomatoes, chicken broth, chipotle peppers, cumin, smoked paprika, chili powder, salt, and pepper. Stir to combine all the ingredients well.

Close the lid of the Instant Pot and set it to 'Manual' mode on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then carefully turn the valve to release any remaining pressure.

Open the lid and shred the chicken directly in the pot using two forks. Stir in the lime juice and adjust seasoning if needed before serving. Enjoy your Smoky Chipotle Chicken Taco Soup hot with your choice of toppings!

Extra Tips:

For an extra layer of flavor, consider adding a splash of your favorite hot sauce or a bit more adobo sauce from the chipotle can for additional heat.

This soup can also be made ahead of time and stored in the refrigerator for up to three days, making it a great option for meal prep. If you want to make it vegetarian, simply substitute the chicken with extra beans or vegetables and use vegetable broth instead of chicken broth.

Taco Soup With Corn and Lime

Taco Soup with Corn and Lime is a delightful dish that combines the flavors of traditional taco ingredients with the comforting nature of a warm soup. This recipe is perfect for busy weeknights, as it can be prepared quickly in your Instant Pot. The combination of corn, lime juice, and spices creates a revitalizing and zesty flavor profile that will have your taste buds dancing.

Serve it with tortilla chips or your favorite toppings for a complete meal that the whole family will love. This soup isn't only delicious but also packed with healthy ingredients. The corn adds a touch of sweetness, while the lime brings a bright acidity that balances the savory flavors.

It's a versatile dish that can easily be customized to suit your preferences. Whether you like it spicy or mild, Taco Soup with Corn and Lime can be tailored to your taste, making it a great option for everyone at the table.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 packet taco seasoning
• 4 cups chicken broth
• Juice of 2 limes
• 1 cup chopped onion
• 1 cup chopped bell pepper
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, cheese, sour cream, tortilla chips

Cooking Instructions:

1. Begin by setting your Instant Pot to the "Sauté" function. Add a splash of oil and sauté the chopped onion and bell pepper until they're softened, about 3-4 minutes. This will add depth and flavor to your soup.
2. Once the vegetables are cooked, add the chicken breasts, black beans, corn, diced tomatoes, taco seasoning, and chicken broth to the pot. Stir to combine all the ingredients well.
3. Close the lid of the Instant Pot and set it to "Manual" or "Pressure Cook" for 15 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release of any remaining pressure.
4. Carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken back to the pot, add the lime juice, and stir everything together. Season with salt and pepper to taste.

Extra Tips:

For an extra layer of flavor, consider adding a splash of hot sauce or diced jalapeños if you like some heat. You can also experiment with different beans or add extra veggies to enhance the nutritional value.

If you have leftovers, this soup keeps well in the refrigerator for up to three days and can be frozen for longer storage. Reheat thoroughly before serving, and feel free to adjust the consistency with additional broth if desired!

Cilantro Lime Chicken Taco Soup

Cilantro Lime Chicken Taco Soup is a vibrant, flavorful dish that brings the essence of Mexican cuisine right to your kitchen. This hearty soup combines tender chicken, zesty lime, and the freshness of cilantro, creating a delightful meal perfect for any occasion.

With the convenience of the Instant Pot, you can whip up this comforting soup in no time, making it an ideal weeknight dinner or a crowd-pleasing dish for gatherings.

The beauty of this soup lies not only in its taste but also in its versatility. You can customize it to suit your taste preferences by adjusting the spice levels or adding your favorite toppings. Serve it with tortilla chips, avocado, or a dollop of sour cream for an extra touch of creaminess.

Ready to warm up your kitchen with this delicious Cilantro Lime Chicken Taco Soup? Let's get started!

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) diced tomatoes, with juices
• 1 cup corn (fresh, frozen, or canned)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tbsp taco seasoning
• 1 tsp cumin
• Juice of 2 limes
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Cooking Instructions:

1. Begin by pressing the "Sauté" button on your Instant Pot. Once hot, add the diced onion and minced garlic, sautéing for about 2-3 minutes until the onion becomes translucent.
2. Next, add the chicken breasts, black beans, diced tomatoes, corn, chicken broth, taco seasoning, cumin, and a pinch of salt and pepper. Stir well to combine all ingredients.
3. Secure the lid of the Instant Pot, making sure the valve is set to "Sealing." Select the "Manual" or "Pressure Cook" setting and set the timer for 10 minutes. Once cooking is complete, allow for a natural release of pressure for about 5 minutes before switching the valve to "Venting" to release any remaining pressure.
4. Carefully open the lid and remove the chicken breasts. Shred the chicken using two forks and return it to the soup. Stir in the lime juice and chopped cilantro before serving.

Extra Tips:

For an extra burst of flavor, consider marinating the chicken in lime juice and taco seasoning for at least 30 minutes before cooking.

You can also add your favorite toppings like diced avocado, shredded cheese, or crushed tortilla chips to elevate the soup further.

Store any leftovers in an airtight container in the refrigerator for up to 3 days, as the flavors tend to deepen and improve with time! Enjoy your Cilantro Lime Chicken Taco Soup!

Salsa Verde Chicken Taco Soup

Salsa Verde Chicken Taco Soup is a vibrant and flavorful dish that combines tender chicken with zesty salsa verde, hearty beans, and a medley of spices.

This comforting soup is perfect for any day of the week and is especially great for busy nights when you want a delicious meal without a lot of fuss. The Instant Pot makes this recipe a breeze, allowing you to achieve deep flavors in a fraction of the time compared to traditional cooking methods.

This recipe isn't only quick and easy, but it also packs a nutritious punch. With the addition of fresh veggies, you'll be serving up a well-balanced meal that the whole family will enjoy.

Whether you serve it with tortilla chips, avocado, or a dollop of sour cream, this salsa verde chicken taco soup is sure to become a favorite.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 cup salsa verde
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 cup low-sodium chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Slices of lime for serving (optional)

Cooking Instructions:

1. Begin by turning your Instant Pot to the sauté setting. Add a splash of olive oil and sauté the diced onion until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Next, add the chicken breasts to the pot along with the salsa verde, black beans, corn, chicken broth, cumin, chili powder, salt, and pepper. Stir to combine all the ingredients.
3. Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 10 minutes. Once the cooking cycle is complete, carefully perform a quick release of the pressure. Open the lid and shred the chicken with two forks. Stir the soup to combine the shredded chicken evenly throughout.

Extra Tips:

For an extra kick, feel free to add some diced jalapeños or a pinch of cayenne pepper to the soup.

You can also customize the toppings based on your preferences; avocado, shredded cheese, or diced red onion make great additions.

If you have leftovers, store them in an airtight container in the fridge for up to 3 days, and it also freezes well for up to 3 months.

Enjoy your comforting bowl of salsa verde chicken taco soup!

White Bean Chicken Taco Soup

If you're looking for a quick and easy meal that bursts with flavor, search no further than this White Bean Chicken Taco Soup. This dish combines tender chicken, creamy white beans, and a medley of spices to create a comforting soup that's perfect for any time of year.

The best part? You can whip it up in your Instant Pot, making it a convenient option for busy weeknights or cozy weekends.

This soup isn't only delicious but also highly customizable. Whether you want to add more vegetables or tweak the spice levels, this recipe serves as a fantastic base. Serve it topped with your favorite taco fixings such as avocado, cilantro, or shredded cheese to elevate the experience.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with green chilies
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 tablespoon taco seasoning
• 1 teaspoon cumin
• Salt and pepper to taste
• Juice of 1 lime
• Optional toppings: avocado, cilantro, shredded cheese, sour cream

Cooking Instructions:

1. Begin by adding the diced onion to the Instant Pot and sauté on the "Sauté" mode until it becomes translucent.
2. Add the minced garlic and continue cooking for an additional minute, stirring frequently to prevent burning.
3. Next, place the chicken breasts in the pot and season them with taco seasoning, cumin, salt, and pepper.
4. Pour in the chicken broth and add the rinsed white beans and diced tomatoes. Close the lid, ensuring the valve is set to sealing, and cook on high pressure for 10 minutes.
5. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release for any remaining pressure.
6. Carefully remove the chicken breasts and shred them with two forks, then return the shredded chicken to the pot. Stir in the lime juice before serving.

Extra Tips:

For an extra layer of flavor, consider marinating the chicken in taco seasoning and lime juice for a few hours before cooking.

Additionally, feel free to add diced bell peppers or corn for added texture and nutrition. This soup stores well in the refrigerator for up to three days and can also be frozen for later use, making it a great meal prep option!

Taco Soup With Sweet Potatoes

If you're looking for a cozy and nutritious meal, this Taco Soup with Sweet Potatoes is a fantastic choice. The Instant Pot makes it easy to prepare, allowing the flavors to meld beautifully while keeping the sweet potatoes tender yet firm.

This dish isn't only packed with protein from the chicken but also loaded with vitamins and fiber from the sweet potatoes and other vegetables. It's perfect for a busy weeknight dinner or meal prep for lunches throughout the week.

This recipe combines the zesty flavors of traditional taco soup with the natural sweetness of sweet potatoes, creating a delightful balance of taste and nutrition. You can customize the ingredients based on your preference or what you have on hand, making it a versatile dish.

In just under an hour, you'll have a hearty soup that everyone will love, making it a staple in your recipe collection.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes (with juices)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 packet taco seasoning
• 4 cups chicken broth
• Salt and pepper to taste
• Optional toppings: avocado, sour cream, shredded cheese, cilantro

Cooking Instructions

1. Start by adding the chopped onion and minced garlic to the Instant Pot. Set it to the sauté function and cook for about 2-3 minutes until the onion becomes translucent.
2. Then, add the diced sweet potatoes, chicken breasts, black beans, corn, diced tomatoes, taco seasoning, and chicken broth. Stir to combine all the ingredients.
3. Secure the lid on the Instant Pot. Set it to high pressure for 15 minutes. Once the cooking time is complete, allow for a natural release of pressure for about 10 minutes before carefully turning the valve to release any remaining pressure.
4. Remove the chicken breasts, shred them with two forks, and return the shredded chicken back to the pot. Stir well, and season with salt and pepper to taste.

Extra Tips

To enhance the flavor of your Taco Soup with Sweet Potatoes, consider adding a splash of lime juice or some chopped jalapeños for a spicy kick.

If you prefer a thicker soup, you can mash some of the sweet potatoes in the pot before serving. This dish also freezes well, so you can make a double batch and store leftovers for later. Enjoy your delicious and nutritious meal!

Buffalo Chicken Taco Soup

Buffalo Chicken Taco Soup is a spicy twist on the traditional taco soup that combines the flavors of buffalo chicken with hearty, comforting ingredients. This dish is perfect for game day or any occasion where you want to impress your family and friends with minimal effort.

Using an Instant Pot makes the cooking process quick and easy, allowing the flavors to meld beautifully in a matter of minutes. This soup isn't only delicious but also highly adaptable to your preferences. You can adjust the level of heat by varying the amount of buffalo sauce or spice you add.

Serve it with your favorite toppings like shredded cheese, sour cream, or crispy tortilla strips to elevate the experience. Enjoy the rich, tangy flavor of buffalo chicken in a warm and satisfying soup!

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup chicken broth
• 1/2 cup buffalo sauce (adjust to taste)
• 1 packet taco seasoning
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, green onions, tortilla strips

Cooking Instructions

Start by placing the chicken breasts at the bottom of the Instant Pot. Add the diced onion and minced garlic on top of the chicken, followed by the black beans, corn, diced tomatoes, chicken broth, buffalo sauce, and taco seasoning.

Stir the ingredients gently to combine, ensuring the chicken is mostly submerged in the liquid. Close the lid of the Instant Pot, making sure the valve is in the sealing position. Set the Instant Pot to cook on high pressure for 10 minutes.

Once the cooking time is complete, allow for a natural release for about 5 minutes, then carefully switch the valve to venting to release any remaining pressure. Remove the chicken, shred it with two forks, and return it to the soup. Stir well and adjust seasoning to taste before serving with your favorite toppings.

Extra Tips

For an even heartier version, consider adding diced potatoes or bell peppers to the mix. If you prefer a creamier texture, stir in a splash of heavy cream or a dollop of cream cheese just before serving.

Remember to adjust the buffalo sauce according to your heat preference, and don't hesitate to experiment with different toppings for an exciting flavor profile!

Coconut Curry Chicken Taco Soup

Coconut Curry Chicken Taco Soup is a delightful fusion dish that combines the comforting flavors of traditional taco soup with the aromatic spices of curry and the creamy texture of coconut milk. This soup isn't only delicious but also quick to prepare, making it a perfect weeknight meal. The Instant Pot makes the cooking process a breeze, allowing the flavors to meld together beautifully in a short amount of time.

This recipe is versatile, so feel free to adjust the spices and ingredients to suit your taste preferences. The combination of tender chicken, vibrant vegetables, and rich coconut milk creates a hearty and satisfying soup that's sure to warm you up. Serve it with your favorite toppings like cilantro, avocado, or lime wedges for an extra burst of flavor.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 can (14 oz) coconut milk
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) diced tomatoes with green chilies
• 1 cup corn (fresh, frozen, or canned)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• Salt and pepper to taste
• Fresh cilantro, avocado, or lime for garnish (optional)

To prepare the Coconut Curry Chicken Taco Soup, start by adding the diced onion and minced garlic to the Instant Pot, using the sauté function. Cook for about 2-3 minutes until the onion becomes translucent.

Next, add the chicken breasts, coconut milk, black beans, diced tomatoes, corn, curry powder, cumin, chili powder, and chicken broth. Stir everything together to combine.

Seal the Instant Pot lid, ensuring the valve is set to the sealing position. Cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for about 10 minutes, then carefully switch the valve to venting to release any remaining pressure.

Remove the chicken, shred it with two forks, and return it to the soup. Stir everything together and season with salt and pepper to taste.

Extra Tips:

For a richer flavor, consider toasting the curry powder in the Instant Pot before adding the other ingredients.

Additionally, you can customize the soup by adding vegetables like bell peppers or spinach. If you prefer a thicker consistency, you can blend a portion of the soup before mixing in the shredded chicken.

Don't forget to garnish with fresh cilantro, avocado, or a squeeze of lime for an extra pop of flavor!

Mediterranean-Inspired Chicken Taco Soup

The Instant Pot makes preparation quick and easy, allowing you to enjoy this delicious soup without spending hours in the kitchen.

It's a versatile recipe that can be easily adjusted to suit your taste preferences, whether you want to add more vegetables or adjust the level of spice. Serve it with crusty bread or over a bed of rice for a satisfying dinner that your family will love.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 cup chicken broth
• 1 cup chopped bell peppers (red, green, or yellow)
• 1 small red onion, diced
• 1 cup sliced black olives
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley or cilantro, for garnish
• Optional toppings: feta cheese, avocado, lime wedges

Cooking Instructions:

Start by adding the chicken breasts, chickpeas, diced tomatoes, chicken broth, bell peppers, red onion, and black olives to the Instant Pot.

Sprinkle the cumin, smoked paprika, oregano, salt, and pepper over the top of the ingredients. Close the lid and verify the steam release valve is sealed. Set the Instant Pot to cook on high pressure for 15 minutes.

Once the cooking time is complete, allow for a natural release for 10 minutes before manually releasing any remaining pressure.

After removing the lid, shred the chicken using two forks and stir the soup to combine all the flavors.

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley or cilantro, and add optional toppings like feta cheese, avocado, or a squeeze of lime juice if desired.

Extra Tips:

For an extra burst of flavor, consider marinating the chicken in olive oil, lemon juice, and herbs before cooking.

You can also customize this soup by adding other Mediterranean ingredients, such as artichoke hearts or sun-dried tomatoes.

If you prefer a thicker consistency, you can use an immersion blender to puree some of the soup, or add a small amount of cornstarch mixed with water to thicken it up.

Enjoy your Mediterranean-inspired chicken taco soup!

Frequently Asked Questions

Can I Use Frozen Chicken for the Soup Recipes?

Yes, you can use frozen chicken for your soup recipes. Just adjust the cooking time to guarantee it cooks thoroughly. The Instant Pot makes it easy, so don't worry about thawing beforehand! Enjoy your meal!

What Toppings Pair Well With Chicken Taco Soup?

Imagine a vibrant fiesta on your bowl—crisp cilantro, creamy avocado, zesty lime, and crunchy tortilla strips. These toppings elevate your chicken taco soup, inviting each spoonful to dance with flavor and delight in every bite.

How Long Does the Soup Last in the Fridge?

Your soup lasts about three to four days in the fridge if you store it in an airtight container. Just make sure to reheat it thoroughly before enjoying it again! Don't let it sit too long.

Can I Make This Soup Vegetarian or Vegan?

If you're seeking a compassionate twist, you can absolutely make this soup vegetarian or vegan. Swap chicken for hearty beans or lentils, and use vegetable broth. You'll still enjoy a delightfully comforting bowl!

What Can I Substitute for Canned Ingredients?

You can substitute canned ingredients with fresh vegetables, cooked beans, or homemade broth. Diced tomatoes can replace canned ones, while frozen corn works well too. Just adjust cooking times to guarantee everything cooks properly.