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Instant Pot™ Cheesy Chicken Taco Soup

instant pot™ cheesy chicken taco soup Entree
Cheesy chicken taco soup in a blue bowl, topped with cheese, chips and cilantro.
  • Prep 10 min
  • Total 55 min
  • Ingredients 9
  • Servings 8

Put a twist on taco night with this incredibly easy Instant Pot™ dump-it soup that’s packed full of your favorite taco flavors (and plenty of cheese). Full of chopped chicken and black beans, this dish is guaranteed to satisfy even your hungriest eater. You can customize this Instant Pot™ chicken taco soup easily by topping each bowl with a handful of fresh toppings like fresh cilantro, sour cream, corn chips or all three! Haven’t used an Instant Pot™ yet? This is the perfect recipe to get you started—hardly any prep work is necessary (which also means less dirty dishes!), and your soup is ready in flash. MORE+ LESS-

Updated July 2, 2019
Old El Paso
Make with
Old El Paso

Ingredients

1
package (16 oz) boneless skinless chicken breasts, cut into 1-inch pieces
1
cup chopped onions
1
package (10.8 oz) frozen southwestern corn
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
cup Old El Paso™ Thick 'n Chunky mild or medium salsa (from 16-oz jar)
1
container (32 oz) Progresso™ reduced-sodium chicken broth
1
package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1
cup shredded Mexican blend cheese (4 oz)
Chopped fresh cilantro, sour cream, corn chips, as desired

Steps

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  • 1
    In 6-quart Instant Pot™, add chicken, onion, corn, black beans, salsa, chicken broth and seasoning, stirring to combine.
    Chicken broth poured into a 6-quart Instant Pot with chicken, onion, corn, black beans, salsa and seasoning.
  • 2
    Secure lid; set pressure valve to SEALING. Select MANUAL; 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.
    Cheese sprinkled on top of soup mixture inside 6-quart Instant Pot.
  • 3
    To serve, ladle soup into serving bowls; top with remaining cheese and remaining ingredients.

Expert Tips

  • First time using an Instant Pot™? Check out our comprehensive how to guide for using this fun and easy gadget.
  • Use caution when releasing remaining pressure from Instant Pot™ after cooking, due to escaping hot steam.
  • 1 bag (10 oz) frozen corn may be substituted for the southwestern corn in this recipe.
  • If a recipe calls for chopped chicken breast, start by slicing your chicken breast into wider strips. Begin one slice at a time, cutting each slice lengthwise into long strips, then cut crosswise into 1-inch pieces. Remember to wash cutting boards, utensils, and countertops with hot soapy water after preparing raw chicken.
  • Top it however you want! For more flavor, add chopped avocado or green onion.
  • You can substitute Greek or plain yogurt (just make sure it’s not flavored!) in place of sour cream.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
990mg
41%
Potassium
150mg
4%
Total Carbohydrate
18g
6%
Dietary Fiber
3g
15%
Sugars
4g
Protein
20g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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