Instant Pot Chicken Taco Soup: A flavorful and rich broth filled with all the classic players in a chicken taco soup from chicken to black beans, corn, and toppers: cilantro, lime, cheese, and chips.
This chicken taco soup is cooked quickly in an Instant Pot pressure cooker, and offers rich flavor and a hearty meal. There are delicate chunks of chicken, black beans, corns, tomatoes, and a ton of flavor. Then it is topped with cilantro, lime, cheese, and chips for the perfect meal.
Instant Pot Chicken Taco Soup
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This easy Chicken Taco Soup recipe combines the meatiness of white chicken chili with classic taco flavors. It is whipped up in the instant pot for a quick family meal everyone will love.
Who’s ready for Fall? I sure am. Time to settle into cozy sweaters and comfort food. What better way is there to do that than to add chicken soup recipes to the meal rotation? This take on tacos converted into an Instant pot chicken soup is the perfect comfort food for those busy family nights where you long to just snuggle under a blanket.
In my family tacos are a total favorite. In full disclosure though, sometimes I need a break from the same old tacos. Taco lovers don’t stone me! I really do love them. I am a believer in Taco Tuesday! But I am also a huge fan of soup. Enter the fabulous compromise of instant pot chicken taco soup. When you want a little variety with a hearty soup like white bean chicken chili but your family is chanting for tacos! This fusion of chili chicken and tacos is sure to bring smiles around the table, especially on a crisp fall night.
What is in the chicken tortilla soup at Chick Fil A?
This soup is reminiscent of the chicken tortilla soup from Chick-Fil-A, but with different beans, and a slightly different flavor profile, and no tortilla strips. Hence the “taco” soup instead of the “tortilla” soup.
When I think of tortilla soups that hit the spot Chick Fil A definitely comes to mind. Unfortunately, it’s a seasonal dish. The list of ingredients include: chicken, navy beans, onions, black beans, corn, sour cream, green chile peppers, cream, bell peppers, celery, corn flour, wheat flour, garlic, sugar, lemon juice, and nonfat milk.
But again, you can only get it seasonally, and let’s face it, this chicken taco soup is good year round! Which is why you can thank me that you can now make your own version of it at home, leaving some of the junk out, and getting a whole lot of yummy in a few minutes with the Instant Pot Pressure Cooker!
How can I make my chicken taco (or chicken tortilla) soup thicker?
This chicken taco soup, made in the pressure cooker, is not a creamy soup. However, if you prefer a thicker, creamier base, instead of the thinner, tomato base it comes with, there are a few things you can do to get a nice thick hearty soup. It’s all in how you starch it. Some easy ways to thicken a chicken tortilla or chicken taco soup recipe are:
- Flour or cornstarch: a great go to option, just mix with some of your soup’s broth and whisk into your soup. Just be careful to not use too much or it will take on a bit of the flavor.
- Roux: Flour mixed with a fat and liquid like butter or coconut oil, and broth . A roux is a lot like flour or cornstarch but the fat in it helps even out the texture. This should be made before adding the liquid, then add the liquid slowly. But since this is an instant pot recipe, this one is out. So if you want to use this method, cook stove top instead. And plan more time.
- Tortilla chips: crushed, the chips will absorb the liquid and help thicken it up. Of course, this can also lead to soggy chips.
- Yogurt. This is one of my favorite ways. This’ll give the soup a nice tangy yet creamy flavor with fewer calories than other dairy. You could use sour cream as well. Just be careful when adding that the soup is not too hot, or it could curdle.
- Puree: puree some of the starchier ingredients with the broth and add back to your soup. The beans are a great way to do this. This is awesome for a white chicken chili recipe or a bean soup recipe because pureed beans can give you a lovely creamy texture but hold up if frozen.
How many calories are in a chicken tortilla soup?
One of the joys of Chicken Taco Soup is topping it. So if you are counting calories, be sure to go light on the additions. Me? I like adding sour cream, cheese, avocado, and other toppers that won’t help keep it light.
Depending on what you throw into your chicken soup recipe a cup can have anywhere between 190- 290 calories or more. This taco chicken soup falls in at about mid 200’s for a cup serving. Comfort food yes, filling yes, but light enough to not throw you off your diet.
Can you freeze homemade chicken tortilla soup?
The answer is: Yes. Yes. and Yes!
In fact this is a great soup to freeze. Bean soup, chicken chilli soup, chicken tortilla soup, chicken taco soup are all perfect make ahead freezer meals. They don’t have dairy so they won’t separate, and the flavor holds up well. For the best results, though, keep any sour cream, tortilla strips, or fresh herbs out of the soup until your ready to gobble it up.
All those extra toppings should be added fresh!
Tips for Chicken Taco Soup in the Pressure Cooker:
- First, if you haven’t used your instant pot much, read this User Guide, it is full of helpful tips and what you need to know.
- Allow time for the pot to come to pressure. While the actual cook time is short, your pot will be very full of ingredients, so be sure to leave time to allow the pot to come to pressure.
- When releasing pressure after the 10 minutes of natural pressure release time, cover the valve with a rag to avoid spitting water burning you.
- Wash the sealing ring immediately. This chicken taco soup has a lot of flavor and seasoning and can “flavor” the sealing ring, which means if you cook something mild in it after it will take on some of the flavors. While this chicken taco soup is fantastically delicious, no one wants chicken taco soup flavored yogurt, for example. The sooner you clean it, the better.
More Instant Pot Recipes:
Favorite Instant Pot Accessories
- Egg Steamer Rack: Quickly make more hard boiled eggs (or soft boiled) than ever before, and without cracking.
- Additional Inner Pots: This one is a stainless steel one made for the 6 QT Instant Pot. I highly recommend this, especially if you want to make yogurt, or other foods that may need another liner for.
- Silicone Egg Bite Molds: Great for making those Starbucks coycat Sous Vide egg bites, or for making brownies, cakes, etc.
- Stackable steamer pots: Great for cooking pot in pot, cooking veggies, rice, etc.
- Tempered Glass lid: Great for making yogurt, or anything you don’t need the pot to actually come to pressure to cook.
- Colored Sealing Rings: One for sweet, one for savory so you don’t accidentally flavor your cheesecake like your Mexican Shredded Chicken.
- Steamer Basket: Great for cooking veggies, potatoes, etc. and has a silicone handle to make it easier to get out.
- Fat Diddio’s 7” Cheesecake Pan: Make your cheesecakes in a pan that actually fits into your Instant Pot.
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