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–+ servings

Instant Pot Chicken Taco Soup

A delicious family meal that is quick for those busy weeknights.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Mexican
Servings 6

Equipment

  • Pressure Cooker
  • spatula
  • can opener

Ingredients
  

  • 43.5 oz Diced tomatoes 3 - 14.5 oz cans, no added salt
  • 4 oz Diced green chiles
  • 15 oz Corn no salt added
  • 15 oz Kidney beans low sodium
  • 15 oz Black beans low sodium
  • 25 oz Canned chicken 2 - 12.5 oz cans
  • 1 packet Ranch dressing dip
  • 1 packet Taco seasoning

Instructions
 

  • Add all the cans into the Instant Pot. Drain the chicken, but use the juice from all the other cans. Add in seasoning packets. Mix together and cook in instant pot on the soup setting for 20 minutes or in a crockpot for 4 to 6 hours.
    Serve with desired toppings: tortilla chips, avocado, shredded cheese, fresh cilantro or sour cream.

Notes

Variations:
  • Add in diced chilies or pepper for spice
  • To make it creamy, add cream cheese, sour cream or heavy cream
  • Use ground beef if you don't love chicken.
 
Keyword Crock Pot, Dinner, Instant Pot, Soup
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