Instant Pot Chicken Taco Soup Recipe

The Sizzle That Starts It All

Let’s start with a little sizzle. I turn my Instant Pot to sauté. I add the oil, onion, and garlic. The smell fills my kitchen in seconds. Doesn’t that smell amazing? It’s the best start to any soup.

This step matters. Cooking the onion and garlic first wakes up their flavor. It gives the whole soup a deeper, happier taste. I just stir for a minute or two. Then we are ready for the rest.

My Little Soup Secret

Here is my secret. I love using chipotle chili powder. It adds a warm, smoky taste. It is not too spicy, just cozy. I mix it with cumin and smoked paprika. These spices are like old friends in my kitchen.

*Fun fact: Smoked paprika is made from peppers dried over oak fires. That is where the smoky flavor comes from!* Now, I add everything to the pot. In goes the chicken, broth, tomatoes, beans, and corn. I give it a stir and close the lid.

The Waiting Game

The pot takes its time to come to pressure. That’s okay. I use these twenty minutes to tidy up. I chop cilantro and dice an avocado. I set the toppings in little bowls. It looks so pretty on the table.

This waiting time matters too. It teaches a little patience. Good food is worth waiting for. Do you listen to music or set the table while you wait? I’d love to hear your waiting-time tricks.

The Big Reveal

After the cooking time, I let the pot rest. Then, I open it. The steam carries the most wonderful smell. I pull the chicken out to shred it. It should be tender and easy to pull apart.

I remember the first time I made this. I was so nervous to use the quick release valve. The loud hiss made me jump! I still laugh at that. Now, I just add the shredded chicken back in. A big squeeze of fresh lime juice makes all the flavors sing.

Make It Your Own

Now for the very best part: the toppings! This is where everyone can make their bowl special. I love a big handful of cheese. I let it melt right into the hot soup. Then I add sour cream, avocado, and cilantro.

Crunchy tortilla chips on top are a must for me. They add a perfect little crunch. What is your must-have soup topping? Is it extra cheese, a dollop of sour cream, or something else? Tell me your favorite.

Ingredients:

Ingredient	Amount	Notes
Organic chicken breast	1.5 lb
Organic chicken broth	48 oz
Yellow onion	1	minced
Organic garlic cloves	3	minced
Avocado oil	1 Tbs
Organic diced tomatoes	1 (14.5 oz) can	do not drain
Hatch green chilies	1 (4 oz) can	optional
Organic corn	1 (14 oz) can	drained and rinsed
Organic black beans	1 (14 oz) can	drained and rinsed
Chipotle chili powder	1 teaspoon
Smoked paprika	1 teaspoon
Cumin	1 teaspoon
Coriander	1 teaspoon
Lime	1 small	juiced
Organic shredded cheese	1 cup	topping
Organic sour cream	2 Tbs	topping
Avocado	1	peeled, diced; topping
Organic cilantro	½ bunch	destemmed, chopped; topping
Keto tortilla chips	5	topping

My Cozy Chicken Taco Soup Story

Hello, my dear. Come sit a spell. Let’s make some soup. This is my Instant Pot Chicken Taco Soup. It’s a hug in a bowl. I make it when the sky turns gray. Or when my grandkids come running in from the cold. It’s so simple, you’ll see. We just toss everything in one pot. Doesn’t that sound nice? I still laugh at that. My first time, I added the beans but forgot to drain them. The soup was… very thick. We learn as we go. Now, let’s get your hands busy.

Step 1: Turn your Instant Pot to “Sauté.” Add your oil. Toss in the chopped onion and garlic. Give them a good stir. You just want them to smell amazing. It only takes a minute or two. This wakes up all their flavor. Then, turn the pot off. (Hard-learned tip: Don’t walk away here. They can burn fast!)

Step 2: Now, lay your chicken breasts in the pot. Pour in the broth. Add the tomatoes, corn, and beans. Don’t forget the green chilies if you like a little kick. Sprinkle all those lovely spices right on top. No need to stir. Just let them sit on the surface. The magic happens under pressure.

Step 3: Lock the lid. Set it for 9 minutes on high pressure. The pot will take its time to get ready. That’s about 20 minutes. Use that time to set the table. After the timer beeps, let it sit for 10 more minutes. Then carefully let out the steam. What’s your favorite smell while cooking? Share below!

Step 4: Open the lid. Be careful, it’s hot! Fish out the chicken with tongs. Shred it on a cutting board with two forks. It should just fall apart. Return all that juicy chicken to the pot. Squeeze in the lime juice. Give it a big stir. Taste it. Does it need a pinch more salt? You’re the boss of your soup.

Step 5: Ladle the soup into big bowls. Now for the fun part! Pile on the toppings. Cheese, avocado, a dollop of sour cream. Don’t be shy with the cilantro. I like to crush a few tortilla chips on top for crunch. Let the cheese melt in. Stir it all together. It becomes so creamy and wonderful.

Cook Time: 9 minutes (plus 30 minutes for pressure)
Total Time: About 45 minutes
Yield: 6 big servings
Category: Dinner, Soup

Three Fun Twists to Try

This soup is like a favorite sweater. You can dress it up different ways. Here are my favorite little changes. They make it feel new again.

The “No-Meat Fiesta”: Skip the chicken. Use two cans of rinsed pinto beans instead. It’s just as hearty and cozy.

The “Extra Zing” Version: Add a chopped jalapeño with the onions. Use hot chili powder. It will warm you from your toes up.

The “Summer Garden” Swap: In August, use fresh corn cut right off the cob. Toss in some chopped zucchini, too. It tastes like sunshine.

Which one would you try first? Comment below!

Serving It Up Just Right

This soup is a full meal by itself. But I love to make it special. For a side, warm some cornbread. Or just toast a flour tortilla until it’s puffy. Crumble it right over your bowl. For drinks, a cold glass of limeade is perfect. It cuts through the rich soup. For the grown-ups, a light Mexican beer is lovely. Sip it slowly. Which would you choose tonight?

The best part is the toppings bar. Let everyone build their own bowl. My grandson Max loads up on cheese. My granddaughter Lily picks out all the avocado. It makes dinner feel like a party. Leftovers taste even better the next day. The flavors all snuggle together overnight.

Storing Your Taco Soup for Cozy Nights

Let’s talk about storing this soup. It keeps well in the fridge for 4 days. Just let it cool first. I store mine in a big glass bowl with a lid.

You can freeze it for 3 months too. Use freezer-safe containers. Leave an inch of space at the top. This stops the lid from popping off.

Reheating is simple. Thaw frozen soup in the fridge overnight. Warm it on the stove over medium heat. Stir it now and then.

Batch cooking this soup saves busy weeks. I make a double batch every Sunday. My grandson calls it our “magic meal.” It means a good dinner is always ready.

This matters because life gets busy. Having a ready meal feels like a hug. It keeps you from choosing less healthy options. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Soup Hiccups

Sometimes soup needs a little help. Here are easy fixes. First, if your soup is too thin, let it simmer. Take the lid off for 10 minutes. The extra liquid will cook away.

Second, if it’s not flavorful enough, add more salt. Salt wakes up all the other spices. I once forgot the salt entirely. The soup tasted so flat!

Third, if the chicken seems dry, you cooked it too long. Next time, try 8 minutes of pressure. The natural release keeps it juicy. This matters for tender, happy chicken.

Getting flavors right builds your cooking confidence. You learn to trust your own taste. That is the best kitchen skill of all. Which of these problems have you run into before?

Your Taco Soup Questions, Answered

Q: Is this soup gluten-free? A: Yes, if you use gluten-free broth. Check your spice labels too.

Q: Can I make it ahead? A: Absolutely. The flavors get even better the next day.

Q: What if I don’t have black beans? A: Use pinto or kidney beans. It will still be delicious.

Q: Can I double the recipe? A: Yes, but do not fill your pot past the max line.

Q: Any optional tips? A: Try a dollop of salsa on top! *Fun fact: The lime juice added at the end makes all the spices taste brighter.* Which tip will you try first?

From My Kitchen to Yours

I hope you love this cozy soup. It always makes my kitchen smell wonderful. I think of my family gathered around the table.

I would love to see your version. Did you add a different topping? Maybe you used a different bean. Share your kitchen story with me.

Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesCozyKitchen. Thank you for cooking with me today.

Happy cooking!
—Chloe Hartwell.