Delicious Chicken Taco Soup Recipe (2024)

Chicken taco soup is a great way to warm up on a cold night or to fight off a cold when you get that first sign of congestion. With a soup that can warm you up and fight off a cold, it’s got to be pretty magical, right?

What’s magical is how fast this soup can come together. This instant pot chicken soup can be made from start to finish really quickly.

Perfect for a fast dinner or when you simply don’t want to put in the effort of cooking a full course luxurious meal.

Something cool about Taco Soup is that it can be adjusted to fit your own flavor choices. It’s so customizable that every person at the table can have the same dish, made unique in their own bowls.

While some people might want to kick up the spice level with a few shakes of tabasco sauce, others might simply want cheese (like the picky kids).

This recipe works really well with some Instant Pot Pulled Chicken that you froze for a rainy day! I love to meal prep and this recipe has saved me time and time again to help with weeknight dinners.

Not interested in chicken taco soup or don’t have chicken on hand? Check out this other taco soup recipe that could be exactly what you’re looking for!

What's in Chicken Taco Soup?

• Chicken Breasts
• Chicken Broth
• 2 Tbs Olive Oil or Butter
• Red Bell Pepper
• Yellow Bell Pepper
• Onion
• Cilantro
• Can Black Beans Rinsed
• Diced Green Chilies
• Petite Diced Tomatoes
• 1 Cup Heavy Cream
• 1 Tbs Chili Powder
• ½ Tbs Paprika
• ½ teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 2 teaspoon Cumin
• ¼ teaspoon Cayenne
• 2 teaspoon Sugar
• ½. teaspoon Salt

How to make Chicken Taco Soup?

1. To make this chicken taco soup, you’ll need to set your pressure cooker to saute’ and wait for it to get nice and hot
2. Add 2 tablespoon of olive oil or butter to your pot and let it melt
3. Dice your onion and bell peppers and then add them to your melted butter
4. Saute them for about 2 or 3 minutes
5. Rinse your black beans and add with diced green chilies and petite diced tomatoes to the pressure cooker, then mix to combine
6. Pour in your chicken broth
7. Slice your chicken breasts into 3 long strips about the size of a chicken tender and place it on top of your vegetables and beans
8. In a separate bowl, combine your spices
9. Sprinkle your spices on top of your chicken breast slices
10. Toss some chopped cilantro on top, but do not stir
11. Close the lid and pressure cook on manual for 6 minutes with a 6-minute natural release
12. Open the lid and remove your chicken pieces
13. Using two forks, shred your chicken and place it back into the pressure cooker
14. Slowly pour in your heavy cream and stir
15. Garnish with sour cream, cheese, avocado, and tortilla chips and enjoy!

Some FAQ to answer all your questions!

Can I substitute Pinto Beans?

Yes! You can choose any bean that you want if you don’t want to use pinto.

Two great options to select in their place are either black beans or kidney beans as they both have a similar texture and appeal with fiesta flavors and can accommodate any added spice that you may add to your soup.

What to Serve with Chicken Taco Soup?

Honestly, your soup has pretty much everything you need for an amazing meal, as is. But, if you really want to do something beyond the toppings and add something to the side of the bowl, you can consider some warmed flour tortillas to use as dippers in the creamy broth or aside of tortilla chips and dip.

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More Fantastic Soup Recipes!

• Instant Pot Tomato Soup
• Grandpa's Favorite Split Pea Soup
• Chicken Cordon Bleu Soup
• Chicken Corn Chowder

Fun Side Recipes to serve

• Cornbread Recipe
• Cheese Bread
• 4 Ingredient French Bread
• Little Caesars Breadsticks
• No Knead Artisan Bread