Cheesy Chicken Taco Soup
By :Pillsbury
Print Recipe
Votes: 25
Rating: 4.6
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cheese, Chicken Breast, Corn, Salsa
Prep Time 10 minutes
Cook Time 20 minutes
Servings
8 servings
Ingredients
  • 1 package boneless, skinless chicken breasts cut into 1-inch (16 ounces)
  • 1 cup chopped onions
  • 1 package frozen southwestern corn 10.8 ounces
  • 1 can Progresso™ black beans drained, rinsed, 15 ounces
  • 1 cup Old El Paso™ Thick 'n Chunky mild or medium salsa from 16 ounce jar
  • 1 container Progresso™ reduced-sodium chicken broth 32 ounces
  • 1 package Old El Paso™ chicken taco seasoning mix 0.85 ounces
  • 1 cup shredded mexican blend cheese 4 ounces
  • chopped fresh cilantro sour cream, corn chips, as desired
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cheese, Chicken Breast, Corn, Salsa
Prep Time 10 minutes
Cook Time 20 minutes
Servings
8 servings
Ingredients
  • 1 package boneless, skinless chicken breasts cut into 1-inch (16 ounces)
  • 1 cup chopped onions
  • 1 package frozen southwestern corn 10.8 ounces
  • 1 can Progresso™ black beans drained, rinsed, 15 ounces
  • 1 cup Old El Paso™ Thick 'n Chunky mild or medium salsa from 16 ounce jar
  • 1 container Progresso™ reduced-sodium chicken broth 32 ounces
  • 1 package Old El Paso™ chicken taco seasoning mix 0.85 ounces
  • 1 cup shredded mexican blend cheese 4 ounces
  • chopped fresh cilantro sour cream, corn chips, as desired
Votes: 25
Rating: 4.6
Rate this recipe!
Instructions
  1. In the Instant Pot™, add chicken, onion, corn, black beans, salsa, chicken broth and seasoning, stirring to combine.
  2. Secure lid; set pressure valve to SEALING. Select MANUAL or PRESSURE COOK; cook on high pressure 5 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally for 15 minutes. Carefully release remaining pressure, and remove cover. Stir in 1/2 cup of the cheese until melted.
  3. To serve, ladle soup into serving bowls; top with remaining cheese and remaining ingredients.
Recipe Notes

Trademarks referred to herein are the properties of their respective owners.

(No Title): Use caution when releasing remaining pressure from Instant Pot™ after cooking, due to escaping hot steam.
(No Title): 1 bag (10 ounces) frozen corn may be substituted for the southwestern corn in this recipe.
(No Title): Kitchen Tested - 5/2018.

22 replies
  1. Chess
    Chess says:

    This was the first recipe that I made with my instant pot. This was very easy and an absolute hit with my family. I put in frozen chicken breasts and they were cooked perfectly. When it was finished cooking I then shredded the chicken as that is just my preference over cubing the chicken. I will definitely make this again.

  2. Chess
    Chess says:

    This was the first recipe that I made with my Instant Pot and it was an absolute hit with my family. I used frozen chicken breasts and it was cooked perfectly. When it was finished cooking I then shredded the chicken as that is just my preference. I will definitely make this again.

  3. Ashminni
    Ashminni says:

    Yummy! Inmodified the ingredients a bit to fit with what I had in the house and still was very good. I used cumin and chili powder instead of the taco seasoning packet and used pinto beans instead of black beans.

  4. Criatian400
    Criatian400 says:

    Very easy to make and very good. I would use less broth as I felt the broth took some of the flavor away.

  5. rhousley
    rhousley says:

    my first instant pot attempt and i gotta say that this was fabulously easy! had to make some substitutions (pinto beans instead of black, canned whole kernal corn instead of frozen southwest style, etc) because i was just trying to use what i had on hand, but it still turned out delicious! i can already tell this is going to be a go-to recipe on crazy nights.

  6. Cartagraffer
    Cartagraffer says:

    Very tasty soup! The cheese and corn chips give it a very unique and satisfying texture.

    My first meal in the Instant Pot. I found that there was a residue cooked onto the bottom of the pot which didn’t come off with soap and a dishcloth. I poured a small amount of white vinegar ¼ cup (60ml) and left it for 1 minute. The residue came off completely with some easy scrubbing!

  7. DebbyReimer
    DebbyReimer says:

    Added cooked rice to the ingredient! The chicken was frozen and could have used more than 5 minutes but it was amazing!!!

  8. wtjones
    wtjones says:

    This is too easy and delicious! Perfect for a superbowl party or similar. But good just to have on a cold winter’s day.

  9. jenkottler
    jenkottler says:

    This was great, even with substitutions. I didnt have frozen corn so i used a can, I didnt have chicken broth so I used veggie broth with 2 chicken boullion cubes and I didnt have taco seasoning so I used a teaspoon of chili powder, gatlic powder and cumin and a half teaspoon of crushed red pepper. I also added some fresh jalapenos because i had them. So easy, so fast and so good. I will make it again. Very forgiving. Nice light dinner.

  10. Ezzyboy905
    Ezzyboy905 says:

    This is definitely a keeper. I cooked the chicken breasts hole adding 1 minute to the cook time and and removed 1 minute from the natural depressurization time. I then removed the chicken and shredded it with two forks. I also removed a portion of the soup and then blended the remaining soup in the instant pot with a hand blender.

    To finish I added the chicken and the previously removed portion of soup and cheese back into the pot.

    It was a big hit and with be added into my soup file.

  11. vettedevil
    vettedevil says:

    I did not cook the chicken first, but upped the cook time to 10 minutes and then did a rapid pressure release after about 5-10 minutes. I would recommend less liquid… maybe 1-1.5 cans of broth instead of the full 32 ounce carton. Otherwise it’s delicious, and we will definitely have it again!

  12. lllaurena
    lllaurena says:

    Love this!!! A very simple recipe and instructions for a wonderful soup. I added an extra cup of broth and a cup of long grain rice. Perfect!

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