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Instant Pot® Chicken Taco Soup

  • 15 min
    Prep Time
  • 25 min
    Total Time
  • 6 people
    Serves
  • 259 per 1 serving
    Calories

Ingredients

  • 1 large onion
  • 1 small jalapeño pepper
  • 1 1/2 cups black beans, drained and rinsed
  • 2 tablespoons taco seasoning mix
  • 2 tablespoons avocado oil (or other high heat mild oil)
  • 1 pound ground boneless, skinless chicken thigh
  • 4 cups diced tomatoes
  • 1 carton (32 ounces) Pacific Foods™ Organic Low Sodium Free Range Chicken Broth
  • 1/4 cup shredded mild Cheddar cheese, for topping
  • 1/4 cup sour cream or Greek yogurt, for topping

Instructions

  • Step 1

    Peel and dice onion. Finely chop jalapeño (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). 

  • Step 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.

  • Step 3

    Set 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. 

  • Step 4

    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. 

  • Step 5

    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). 

  • Step 6

    When cooking time is complete, use "Quick Release" to immediately release pressure. Remove lid, serve with your favorite toppings and enjoy!  Top with cheese and sour cream (or Greek yogurt). Serve with your favorite toppings, such as sliced avocado, cilantro, pico de gallo, plantain or tortilla chips and Enjoy!

Tips

  • Stove top cooking option: Set a large soup pot over medium heat. Follow instructions (sauteing in the soup pot instead of the Instant Pot), 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 20 to 30 minutes. 
Calories 259
Total Fat 12 g
Sat. Fat 3.7 g
Trans Fat 0 g
Cholesterol 80 mg
Sodium 762 mg
Total Carb 17 g
Dietary Fiber 6 g
Sugar 6 g
Protein 18 g
Vitamin D 1 %DV
Calcium 9 %DV
Iron 14 %DV
Potassium 14 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.