Instant Pot Creamy Chicken Taco Soup
A warm and comforting creamy soup with chicken, beans, corn, and zesty spices, perfect for quick dinners or gatherings.
Ingredients
Main Ingredients
- 1 lb chicken breast Use fresh or frozen chicken
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies Includes juice
- 1 packet taco seasoning Adjust amount for spice preference
- 1 cup chicken broth
- 1 cup heavy cream Can substitute with coconut cream for dairy-free version
- 1 cup shredded cheese Optional for garnish
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
Preparation
- Gather all ingredients.
- Place the chicken breast inside the Instant Pot.
- Add the drained black beans, sweet corn, and diced tomatoes (with juices).
- Sprinkle in the taco seasoning and pour in the chicken broth.
- Secure the lid of the Instant Pot.
Cooking
- Set the Instant Pot to high pressure for 15 minutes.
- Upon completion, do a quick release of the pressure.
- Remove the chicken breast and shred it with two forks.
- Return the shredded chicken back to the pot.
Finishing Touches
- Stir in the heavy cream and shredded cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve warm, garnished with chopped cilantro and additional cheese if desired.
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Notes
For variations, add vegetables like bell peppers or use ground turkey. Store leftovers in an airtight container for up to 3-5 days in the fridge, or freeze for up to 3 months.