This creamy chicken taco soup is a warm hug in a bowl! Made with tender chicken, zesty tomatoes, and your favorite taco spices, it’s quick and easy in the Instant Pot.
I love how it cooks up so fast—you just set it and forget it! Plus, it’s perfect with some crunchy tortilla chips or a sprinkle of cheese on top. Yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best for this recipe. If you’re looking for a faster option, shredded rotisserie chicken can save you time and still taste great.
Beans: Black and pinto beans provide protein and heartiness. If you’re not a fan, you could use kidney beans or chickpeas instead. They’ll still give you that nice texture!
Cream Cheese: This adds creaminess to the soup. If you prefer a lighter option, you can substitute with sour cream or Greek yogurt. Both will add a tangy flavor.
Taco Seasoning: A packet of taco seasoning makes things convenient. You can easily make your own with spices like chili powder, cumin, garlic powder, and paprika if you don’t have packets on hand.
How Do I Shred Chicken Easily?
Shredding chicken can be tricky if you’ve never done it. After cooking your chicken in the Instant Pot, you can easily shred it with two forks. Here’s how:
- Remove the cooked chicken from the pot and let it cool for a minute.
- Use one fork to hold the chicken steady and the other to pull it apart.
- For a quicker method, you can also use a hand mixer! Just place the chicken in a bowl and mix on low speed until shredded.
This method helps to ensure all your chicken is nicely shredded without fuss!
How to Make Creamy Instant Pot Chicken Taco Soup
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup frozen corn
- 1 cup diced tomatoes (with juices)
- 1 cup diced green bell pepper
- 1 packet taco seasoning (about 1 oz)
- 4 cups chicken broth
- 1 cup cream cheese (or sour cream)
- 1 cup shredded cheddar cheese (for topping)
- Optional garnishes: avocado, cilantro, lime wedges, tortilla chips
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook in the Instant Pot. Since you’ll also allow for a natural pressure release, the total time will be around 35 minutes. It’s a quick and tasty meal that brings a cozy flavor to your table!
Step-by-Step Instructions:
1. Prepare the Pot:
Start by placing the boneless, skinless chicken breasts at the bottom of your Instant Pot. Next, layer on the black beans, pinto beans, frozen corn, diced tomatoes (with juices), and diced green bell pepper. Sprinkle the taco seasoning over everything to add that delicious flavor.
2. Add the Broth:
Now, pour in 4 cups of chicken broth. Make sure all the ingredients are submerged in the liquid. This is important for even cooking!
3. Cook the Soup:
Close the lid of the Instant Pot and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and adjust it to cook on high pressure for 15 minutes. The pot will take a few minutes to build up pressure before the timer starts, so just hang tight!
4. Release the Pressure:
Once the cooking time is up, let it sit for a natural release for about 10 minutes. After that, carefully switch the valve to “Venting” to release any remaining pressure. Open the lid once it’s safe to do so.
5. Shred the Chicken:
Using tongs or two forks, take the chicken breasts out of the pot. Shred them into bite-sized pieces and return the shredded chicken back into the soup. This makes it hearty and full of flavor.
6. Add the Creaminess:
Stir in the cream cheese until it’s fully melted and well combined with the soup. If you’re using sour cream instead, just add it in and mix until smooth. You’ll love how creamy it gets!
7. Serve and Enjoy:
Now it’s time to serve your soup hot! Dish it into bowls and top with shredded cheddar cheese. Don’t forget those tasty optional garnishes like avocado, cilantro, lime wedges, or tortilla chips for a crunchy finish. Enjoy your cozy meal!
Can I Use Frozen Chicken for This Soup?
Absolutely! You can use frozen chicken breasts; just keep in mind that you may need to increase the cooking time slightly to ensure they are cooked through. If using frozen chicken, set the cooking time to 18-20 minutes and still allow for the natural release.
What Can I Substitute for Cream Cheese?
If you prefer, you can substitute sour cream for the cream cheese. Just add it at the end after shredding the chicken, stirring until well combined. Alternatively, Greek yogurt can be used for a lighter option – just add it after cooking and avoid boiling to maintain its creaminess.
How to Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, allow the soup to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave before serving.
Can I Add More Vegetables?
Definitely! Feel free to add other veggies like diced zucchini, corn, or even spinach for added nutrition. Just ensure that they are roughly chopped and add them in with the other ingredients before cooking.
