This Instant Pot Chicken Taco Soup Recipe has all of the flavors you love from Tacos in a comforting soup! Naturally gluten-free and dairy-free! This recipe is done in partnership with Pacific Foods.
Let’s talk about this soup. You know my family is obsessed with anything taco right? The kids will literally eat just about anything as long as it is ‘taco seasoned’ or some variation of the ingredients we generally use for tacos.
Can’t say I really blame them, I mean, tacos are amazing. This soup combines all of the flavors you love about tacos in a QUICK and comforting soup.
It’s loaded with ground chicken (I’ll talk about subs on FB Live today) and black beans so has tons of protein. The broth is made with a combination of diced tomatoes and their Organic Low Sodium Chicken Broth, infused with onion and jalapeno. It’s so good and so easy.
I make this in the Instant Pot because it’s super quick and allows me to set it and forget it (#momlife) but see below for stove-top cooking instructions.
Happy Sunday and I hope to see you over on Facebook!
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This Instant Pot Chicken Taco Soup Recipe has all of the flavors you love from Tacos in a comforting soup! Naturally gluten free and dairy free! This recipe is done in partnership with Pacific Foods.
- 2 Tablespoons avocado oil (or other high heat mild oil)
- 1 large yellow onion diced
- 1 small jalapeno finely chopped
- 1 pound ground chicken thighs crumbled
- 3 Tablespoons taco seasoning
- 1.5 cups black beans drained and rinsed
- 1 25 ounce can or container diced tomatoes
- 4 cups Pacific Foods Organic Low Sodium Chicken Broth
- pico de gallo
- plantain or tortilla chips
- shredded cheese
- sour cream or Greek yogurt
Peel and dice onion.
Finely chop jalapeno (If you want this MILD, only use half of a small jalapeno with very little of the seeds. For MEDIUM, use half of the jalapeno but include all of the seeds. For SPICY, use the whole jalapeno including the seeds).
If using canned beans, drain and rinse. Measure 1.5 cups (equal to one standard size can). Measure taco seasoning and gather remaining ingredients.
Turn on Instant Pot to "Saute". Once hot, add avocado oil and then chopped onion and jalapeno. Saute, stirring frequently, for 5 to 6 minutes, or until fragrant and beginning to turn translucent.
Add ground chicken. Use a spatula to crumble. Continue cooking while stirring frequently, about 3 to 4 minutes, until most of the pink is gone.
Add taco seasoning. Saute, stirring constantly, for 30 to 45 seconds until fragrant.
Turn Instant Pot to "Off". Add beans and diced tomatoes.
Add broth. Stir to make sure everything is well combined.
Place lid on and set to "Sealed". Use Soup setting and reduce time to 5 minutes for MANUAL: Normal, High Pressure, 5 Minutes).
When cooking time is complete, use "Quick Release" to immediately release pressure. Remove lid, serve with your favorite toppings (suggestion list in Ingredients) and Enjoy!
Set a large soup pot over medium heat. Follow instructions, keeping pot over medium heat until all ingredients are added (last one is broth).
Bring to a gently boil, cover and immediately reduce heat to a simmer.
Simmer, stirring occasionally for for 20 to 30 minutes.
Serve with your favorite toppings and Enjoy!
DISCLOSURE: This post is part of a series of posts sponsored by Pacific Foods. Pacific Foods has compensated me for my time to develop this recipe as their 2017 Brand Ambassador for Broths. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.