Print

Instant Pot Creamy Chicken Taco Soup

A close-up of a white bowl filled with rich, orange Instant Pot Creamy Chicken Taco Soup topped with shredded chicken and corn.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich and creamy chicken taco soup quickly using your Instant Pot. This recipe delivers deep taco flavor with minimal effort.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 4 cups chicken broth
  • 1 packet (1 ounce) taco seasoning mix
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon chili powder
  • 4 ounces cream cheese, cubed
  • 1/2 cup heavy cream (optional, for extra richness)

Instructions

  1. Place the chicken breasts, black beans, kidney beans, diced tomatoes and green chilies, cream of chicken soup, chicken broth, taco seasoning, cumin, oregano, and chili powder into the inner pot of your Instant Pot.
  2. Stir the ingredients gently to combine.
  3. Secure the lid on the Instant Pot and set the vent to sealing.
  4. Select the Manual or Pressure Cook setting and set the time for 10 minutes on High Pressure.
  5. When the cooking cycle finishes, allow the pressure to naturally release for 10 minutes, then carefully quick release any remaining pressure.
  6. Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
  7. Add the cubed cream cheese to the hot soup. Stir continuously until the cream cheese is fully melted and incorporated, making the soup creamy.
  8. If using, stir in the heavy cream now.
  9. Simmer on the Keep Warm setting for 5 minutes, stirring occasionally, before serving.

Notes

  • For a thicker soup without dairy, blend about 1 cup of the soup mixture (including some beans and broth) until smooth, then stir the puree back into the pot.
  • Serve this soup hot with your favorite taco toppings like shredded cheese, sour cream, avocado, or crushed tortilla chips.
  • You can substitute frozen chicken breasts; increase the high-pressure cook time to 12 minutes.

Nutrition

Find it online: https://tastytribune.com/instant-pot-creamy-chicken-taco-soup/