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Instant Pot Chicken Taco Soup
Prep Time: 8 mins
Cook Time: 25 mins
 

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.

Course: Mains, Soup
Cuisine: Mexican
Keyword: chicken taco soup recipe, how to make taco soup, instant pot mexican soup, instant pot taco soup
Servings: 6 people
Calories: 227 kcal
Author: Alyssa Brantley
5 from 3 votes
Instant Pot Chicken Taco Soup Recipe from www.EverydayMaven.com
Ingredients
  • 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
TOPPINGS:
  • avocado
  • cilantro
  • pico de gallo
  • plantain or tortilla chips
  • shredded cheese
  • sour cream or Greek yogurt
Instructions
PREP:
  1. 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).

    Chopped onion and jalapeno for Taco Soup from www.Everydaymaven.com
  2. If using canned beans, drain and rinse. Measure 1.5 cups (equal to one standard size can). Measure taco seasoning and gather remaining ingredients. 

COOK:
  1. 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.

    Cooking onion in Instant Pot with www.EverydayMaven.com
  2. 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. 

    adding ground chicken to Instant Pot for Taco Soup from www.EverydayMaven.com
  3. Add taco seasoning. Saute, stirring constantly, for 30 to 45 seconds until fragrant.

    Taco Seasoning for Taco Soup from www.EverydayMaven.com
  4. Turn Instant Pot to "Off". Add beans and diced tomatoes.

    Adding Pacific Foods Organic Diced Tomatoes to Taco Soup from www.EverydayMaven.com
  5. Add broth. Stir to make sure everything is well combined. 

    Pacific Foods Organic Free Range Chicken Broth Low Sodium for Taco Soup www.EverydayMaven.com
  6. Place lid on and set to "Sealed". Use Soup setting and reduce time to 5 minutes for MANUAL: Normal, High Pressure, 5 Minutes).

    Setting the Instant Pot for Taco Soup www.EverydayMaven.com
  7. 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!

STOVE TOP COOKING OPTION:
  1. 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!

Nutrition Facts
Instant Pot Chicken Taco Soup
Amount Per Serving (0.166 finished soup (not including toppings))
Calories 227 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 65mg22%
Sodium 360mg16%
Potassium 699mg20%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 2g2%
Protein 19g38%
Vitamin A 142IU3%
Vitamin C 6mg7%
Calcium 32mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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