Instant Pot Chicken Taco Soup Recipe

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There is nothing I love more than soup on a chilly night! This chicken taco soup is the perfect way to mix things up when you need a break from the Tuesday taco night routine, and bonus – most of it can come out of your pantry and freezer for a quick emergency meal , but still be healthy!

Chicken Taco Soup from scratch

We’ve all heard of enchilada soup or Mexican soup, but taco soup? My kids named this one, and it makes sense because it has almost all of the ingredients you would use to make tacos, but in a base of rich bone broth.

I also use my homemade taco seasoning (here is the recipe to make in bulk) so I can customize the seasoning to suit the kids’ tastes and make it a crowd pleaser! (I just shake a little extra heat on mine.)

There are many ways to make this chicken taco soup depending on whether you are home that night or have an instant pot or slow cooker. A good, old-fashioned stockpot on the stove works just as well and can be ready in 30 minutes or less!

Adapt to dairy-free, grain-free

Avoid corn? Skip beans? Feel free to customize this recipe to your heart’s content. Here are some healthy swaps that have worked well when we need dietary flexibility:

  • Lightly fry the diced zucchini and carrots and add in place of corn and beans (it’s still colorful and tasty)
  • Use Thrive Market cassava chips instead of corn chips
  • Top with plenty of cut avocado to replace the rich cheese
  • Instead of sour cream, use Greek yogurt with coconut milk

So store and freeze

Mom tip: double or triple this soup! Leftovers can be frozen in a mason jar or bag of your choice for another meal (without toppings).

Other healthy soup recipes to try

If you love this soup, try these other cold-weather favorites:

homemade mexican chicken soup recipe

To press

Chicken Taco Soup Recipe

This chicken taco soup combines all the flavors of a chicken taco in one warm, hearty soup. Top it off with your favorite taco toppings. Instant Pot instructions below.


Optional toppings:

  • 2 cups Cheddar cheese (crushed)
  • 6th TABLESPOON sour cream
  • 1 avocado
  • ½ Cup Organic tortilla chips (crushed)
  • 1 bunch coriander (chopped)
  • 1 bunch green onions (chopped)


  • Place onion, black beans, corn, tomato sauce, broth, diced tomato, and taco seasoning in a slow cooker.

  • Place the chicken breasts on top and press down until they are mostly submerged in the mixture.

  • Cook on low for 6-7 hours (or on high for 2-3 hours, but the taste won't be as good).

  • Remove the chicken breast from the soup and chop it up.

  • Add the chicken back to the pot.

  • Top with optional toppings for serving.


For the Instant Pot, add all the ingredients for the soup to the pot and cook for 10 minutes at high pressure with 10 minutes of natural pressure relief. Remove the chicken, mince and return to the soup. The nutritional information does not include optional toppings.


Portion: 2cups | Calories: 167kcal | Carbohydrates: 16G | Protein: 20thG | Fat: 2G | Cholesterol: 48mg | Sodium: 388mg | Potassium: 574mg | Fiber: 3G | Sugar: 2G | Vitamin A: 260IE | Vitamin C: 6.1mg | Calcium: 23mg | Iron: 1.5mg

Are you making a version of that chicken taco soup? Please share your child-approved version!

Thank You For Reading!


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