Healthy Chicken Taco Soup
By :Chop Secrets
Print Recipe
Votes: 5
Rating: 5
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 0 minutes
Cook Time 25 minutes
Servings
4 - 6 servings
Ingredients
Healthy Chicken Taco Soup:
  • 1 tbsp olive oil
  • 1 onion finely diced
  • 1 tsp garlic minced
  • 3 cups chicken broth warmed
  • 1 1/2 lbs boneless, skinless chicken breasts cut into 6-8 pieces
  • 15 oz black beans drained and rinsed 1 can
  • 15 oz pinto beans drained and rinsed 1 can
  • 15 oz Corn kernels drained 1 can
  • 15 ounce tomato sauce 1 can
  • 1 cup fresh salsa
  • 1 oz taco seasoning 1 packet
  • 1 teaspoon hot sauce optional
For Garnish (optional):
  • Diced avocado shredded cheese, tortilla chips, sour cream, chopped cilantro
Course Soup
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 0 minutes
Cook Time 25 minutes
Servings
4 - 6 servings
Ingredients
Healthy Chicken Taco Soup:
  • 1 tbsp olive oil
  • 1 onion finely diced
  • 1 tsp garlic minced
  • 3 cups chicken broth warmed
  • 1 1/2 lbs boneless, skinless chicken breasts cut into 6-8 pieces
  • 15 oz black beans drained and rinsed 1 can
  • 15 oz pinto beans drained and rinsed 1 can
  • 15 oz Corn kernels drained 1 can
  • 15 ounce tomato sauce 1 can
  • 1 cup fresh salsa
  • 1 oz taco seasoning 1 packet
  • 1 teaspoon hot sauce optional
For Garnish (optional):
  • Diced avocado shredded cheese, tortilla chips, sour cream, chopped cilantro
Votes: 5
Rating: 5
Rate this recipe!
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  3. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  4. Add remaining ingredients to the pot and stir to combine.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 12 minutes.
  7. When the time is up, let the pressure naturally release for 3 minutes, then quick-release the remaining pressure.
  8. Carefully remove the meat from the pot to a cutting board and shred, then return to pot and stir to combine.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

6 replies
  1. sherrired@ymail.com
    sherrired@ymail.com says:

    This was delicious, told so by many. I added about 4 tsp of Southwest spice blend by blenditup. Makes a difference.

  2. Ronaldwmcole@sbcglobal.net
    Ronaldwmcole@sbcglobal.net says:

    I made MY WAAAYYYYY! So simple. Cook the meat. Dump n go. Since this recipe had the words, “Taco Soup,” I just save my recipe under Favorites. Used ground beef. 30 mins on HP, then saute if needed. Then dumped cans in: 1 tom sauce, 3 pinto beans, 1 corn, 4 oz jarred chiles, 1 chopped toms, 1.5 cans water, 4 TBSP taco season, 1 pkt dried ranch dress. mix. Set on HP for 15 m. (Just to heat added cans). Topped with shredded ch, sour cream n tortilla chips. Darn Tasty!

  3. Keeb
    Keeb says:

    I had a small taste and it is fabulous. Does anyone know all the caloric breakdown on this awesome recipe?

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