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Chicken Taco Soup Recipe

An easy Taco Soup recipe that is healthy, quick, and tasty. It requires only 20 minutes in the Instant Pot to be ready for dinner.
Course Main Dish Recipes
Keyword Chicken Recipes, chicken taco soup, soup recipes, taco soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 -6 servings
Calories 249kcal
Author Melissa Coleman

Ingredients

  • 2 boneless skinless chicken breasts
  • 2 10 oz cans Rotel
  • 2 tablespoon taco seasoning
  • 1 teaspoon cumin
  • 1 small onion chopped
  • 1 15.5 oz can seasoned black beans drained
  • 1 8 oz can tomato sauce
  • 10 oz bag frozen corn
  • 1 teaspoon chili powder
  • ½ cup water

Instructions

  • Add all of your ingredients to the instant pot. Give it a good stir to make sure that everything is incorporated well.
  • Close the instant pot on your lid by twisting it closed. Close the valve to seal the pressure by pushing the valve away from you.
  • Set your instant pot to high pressure for 10 minutes. After the instant pot has completed, do a quick release by pulling the valve toward you to release the pressure.
  • Remove the chicken breast from the instant pot and transferred it to a cutting board. Shred your chicken and then add back to your instant pot. Mix well.
  • Serve as is, or top with your favorite toppings such as sour cream, tortilla chips/strips, cilantro, cheese, and more! Enjoy!

Nutrition

Serving: 1g | Calories: 249kcal | Carbohydrates: 37g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 825mg | Fiber: 9g | Sugar: 4g