This Instant Pot Chicken Taco Soup is cozy, flavorful, and comes together with simple, whole-food ingredients. It has that familiar taco-style flavor, plenty of protein, and a comforting broth that feels good any time of year. This comforting soup is also low on carbs and keto-friendly! Everything cooks quickly in one pot, making it perfect for busy weeknights and family dinners. It's nourishing, budget-friendly, and easy to customize just how you like it.
I wait all summer for soup season, and my chicken taco soup is usually the one I run to first! The whole family is in love with it.
This low-carb Chicken Taco Soup can be made in the Instant Pot, slow cooker, or on the stovetop. The Instant Pot is great when you need dinner fast, while the slow cooker allows the flavors to simmer together for a deeper, richer taste.
No matter which method you choose, this easy taco-inspired soup is warm, comforting, and perfect for busy weeknights. It has that classic, cozy taco flavor without feeling heavy. It is sure to become a regular in the meal rotation!
If you enjoy these flavors, you may also love our Keto Chicken Fajita Casserole or Keto Sour Cream Chicken Enchilada Casserole. And for another Instant Pot option, try our Instant Pot Split Pea Soup or Instant Pot Superfood Millet Porridge for breakfast.
🍲 Quick Look: Instant Pot Chicken Taco Soup
- 🥬 Key Ingredients: Shredded chicken, broth, tomatoes, green chiles, taco spices, onion, garlic, optional beans or corn, lime, and your favorite toppings (like avocado, cheese, or Greek yogurt)
- ⏱ Time: ~5-10 min prep | ~20 min cook | ~25-30 min total
- 🍽 Serves: 4-6
- 😋 Flavor Profile: Warm, mildly spiced, savory, comforting, and easy to customize
- 🌿 Benefits: One-pot meal, high-protein, family-friendly, budget-friendly, and easy for meal prep
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💛 Why You'll Love It
- Quick, cozy dinner with minimal effort
Uses simple, whole-food ingredients you likely already have
Easy to adjust for low-carb, dairy-free, or mild/spicy preferences
Leftovers reheat beautifully for easy lunches
A go-to soup for chilly days, busy weeknights, and feeding the whole family
Ingredients
The key to a healthy recipe lies in the quality of the ingredients. Here is a list of the main ingredients for this hearty soup and our best tips for choosing the right ingredients!
- Chicken Breasts: Boneless, skinless chicken breasts would best be purchased from a local organic free-range farmer. If that is not possible, look for organic free-range chicken breast from your local market. Hint: If using the Instant Pot, you can even use frozen chicken breast without needing to thaw it first!
- Chicken Broth: Be sure to grab the organic brand or make broth yourself. You may also use bone broth for some extra nutritional benefits.
- Organic Black Beans, Canned Corn, and Crushed Tomatoes: organic, from BPA-free cans.
- Avocado oil or Ghee: Cooking oil is used to saute the onions and garlic. It is important to use a stable oil with a high smoke point.
See the recipe card for full ingredient list and quantities
Substitutions and Variations
For a vegetarian or vegan meal, simply omit the chicken and replace it with your favorite meat substitute or add extra veggies like bell pepper, zucchini, or multiple-bean medley.
For vegan diets, omit cheese and sour cream.
You can use coconut milk or plain yogurt in place of sour cream if desired!
For spicier, add additional green chilies and/or chipotle chili powder. If you find that it has become too spicy, adding more sour cream helps to neutralize the spice!
How to Make Instant Pot Chicken Taco Soup
Step 1: Sauté onions and garlic in oil in the Instant Pot using saute mode for 2-3 minutes.
Step 2: Set the Instant Pot to manual high pressure for 9 minutes. Add chicken breasts and top with broth, tomatoes, beans, corn, seasonings, and green chilies. Let it naturally release for 10 minutes.
Step 3: Carefully remove and shred the chicken and return it to the Instant Pot.
Add lime juice. Carefully taste-test your flavors and adjust spices as desired, adding more little by little to test again.
Step 4: Top with desired toppings like cilantro, sour cream, shredded cheese, chopped avocados, and enjoy!
Hint: Use thongs to remove the chicken bread and place it on a cutting board. Shred the chicken and return it to the soup for a minute or two, then it is ready to serve and add your toppings!
Toppings tip
Be sure to sprinkle the cheese onto the hot soup so it has a chance to melt for a lovely cheesy finish. Stir in the sour cream for a creamier flavor!
Instant Pot Chicken Taco Soup FAQs
Yes. Organic or homemade broth is especially low in carbohydrates and high in nutrition. It is especially important to choose high-quality organic broths that are free from harmful artificial ingredients that are common in canned soup counterparts.
Absolutely yes! There is a slow cook setting that allows you to put in the time, and a high or low setting. I have found that using the highest setting for the longest time on slow cook mode has worked the best for me, especially with chicken soup.
If you prefer a thicker soup, add 1-2 TB organic cornstarch, all-purpose flour, or cassava flour. You may also turn the setting to saute after the original cook and stir the starch or flour to reduce for a few minutes. You can also add more shredded chicken, beans, tomatoes, and corn to stretch the soup further and freeze any leftovers!
I personally do not think there is any difference, and the names are interchangeable. This chicken taco soup reminds me of chicken tortilla soup, just add crushed tortillas as a topping!
More Instant Pot Meals
👀Did you make this Instant Pot Chicken Taco Soup? Let me know how it went in the comments below! Give it a 🌟 review and let others know what you think! If you are on a low-carb journey or want to learn more about keto meal planning, check out my Clean Keto Meal Plan for Beginners!
Recipe
Easy Instant Pot Chicken Taco Soup
Equipment
- Wooden spoon
- Ladle
- Chefs knife
- cutting board
- strainer
- Citrus Juicer
Ingredients
- 1.5 lb Organic chicken breast
- 48 oz Organic chicken broth
- 1 yellow onion minced
- 3 organic garlic cloves minced
- 1 Tbs avocado oil
- 1 14.5 oz can organic diced tomatoes do not drain
- 1 4 oz can hatch green chilies optional
- 1 14 oz can organic corn drained and rinsed
- 1 14 oz can organic black beans drained and rinsed
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 small lime juiced
- toppings:
- 1 cup organic shredded cheese
- 2 Tbs organic sour cream
- 1 avocado peeled and diced
- ½ bunch organic cilantro destemmed and chopped
- 5 keto tortilla chips
Instructions
- Turn the Instant Pot on to Saute setting (low or medium heat as the high setting gets TOO hot). Melt 1 TB Ghee or Avocado oil with onions and garlic. Stir for 1-2 minutes and turn off the instant pot.
- Set the instant pot to manual high pressure for 9 minutes. Add chicken breasts to the bottom of the instant pot in an even layer. Add broth, tomatoes, beans, corn, seasonings, and green chilies (if desired) It will take about 20 minutes to come to pressure before starting the timer) After the 9 minutes is done, allow it to naturally release for 10 minutes before pressing the quick release button letting the remaining steam release through the venting system.
- Using thongs, remove the chicken breasts and place them on a cutting board. Carefully Shred the chicken and return the shredded chicken to the instant pot. Add lime juice and give it a stir. Carefully taste-test your flavors and adjust spices as desired, adding more little by little to test again.
- Using a ladle, scoop each serving into bowls and top with desired topping ingredients: sour cream, shredded cheese, chopped avocado, and cilantro.
- Hint: Let the cheese melt and stir it all together for a creamier soup!
Mary says
I love how easy this soup is to make in the crockpot. I froze the extra servings in freezer bags for later. I love having something ready-to-go in the freezer. Try tasty and hubby didn't even know it had cumin in it. Shhh...
Natalie Perry says
A wonderful idea to save for later! So glad you both enjoyed it!
Andréa Janssen says
Sounds like a delicious recipe. Thank you for sharing!
Natalie Perry says
It is 🙂
Holly says
I can't wait to try this! Looks yummy!
Natalie Perry says
Awesome! Hope you enjoy it
tianna says
this sounds delicious love the idea of it cooking and coming home to this cooking. with all those spices would be amazing
Pastor Natalie (ExamineThisMoment) says
Great recipe. Thank you for sharing this easy to make meal. 🤗
Pastor Natalie (ExamineThisMoment)
Letstakeamoment.com
Katie says
Saving this for later! I love healthy meals. My kids love all things tacos and Instant Pot always makes it much easier. Also, I love the breakdown on the subs and sharing your use of organic and non-GMO.
Natalie Perry says
Thank you for your comment! Instant Pot comes in handy so often. Hope you enjoy it as much as we do. Let us know what you think!
Kirsten says
I will be trying this soon!
Natalie Perry says
Awesome, we’d love to hear how you like it!
N P says
This is our favorite winter soup! I admit, we actually put it on rotation year-round when a craving strikes!