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over the top of chicken taco soup
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Chicken Taco Soup

This taco soup recipe is so hearty and tasty and on the table in 30 minutes.
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6 Servings

Equipment

  • Equipment: Pressure Cooker

Ingredients

  • ½ tbs Olive Oil
  • ½ cup Yellow Onion small diced
  • 3 cloves Garlic minced
  • 4 cups Chicken Stock
  • 1 ½ lbs. Chicken Breast boneless & skinless
  • ½ Red Bell Pepper small diced
  • 1 can Black Beans rinsed
  • 1 can Pinto Beans
  • 1 can Corn rinsed
  • 1 can Diced Tomatoes
  • 2 tbs Tomato Paste
  • 1 packet Taco Seasoning
  • ½ cup Chunky Salsa
  • 2 tbs Fresh Cilantro
  • Optional Garnish: Cilantro Cotija Cheese, Tortilla Chips, Sour Cream, Lime, Jalapeno, Tajin

Instructions

  • In an instant pot, using the sauté function, cook the diced onion, diced bell pepper and minced garlic in oil. Cook for 2-3 minutes until onions become softer and translucent.
  • Pour the chicken stock in the pot to deglaze and scrape to remove bits from the bottom of the pot.
  • First nestle the chicken breasts in the broth.
  • Add the remaining ingredients to the pot and secure the lid. Change the function to pressure cook and cook for 20minutes. It will take a few minutes for the pressure to build and start to cook.
  • When done cooking, release the pressure and then safely remove the lid.
  • Take out cooked chicken breast and shred in a separate bowl or in the pot. Return chicken to pot if need be.
  • Serve warm and garnish with cilantro, tortillas and cheese as desired.

Notes

Can be kept in an air tight container, in the fridge, up to 4 days.
Reheat by microwave in 30-45 second intervals or stove top in a soup pot.
Can be frozen up to 3 months and re cooked stove top in a soup pot.
To freeze, divide the soup out into equal portions, cool and fill zip lock bags lay the bags down flat and they will freeze into sheets, making for easy freezer storage.