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Instant Pot Chicken Taco Soup

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Instant Pot Chicken Taco Soup is a Hearty one pot meal filled with chicken, tomatoes, beans, and corn and bursting with mouthwatering flavor. This healthy dish is a true crowd pleaser! I love that I get to make in my favorite appliance, the Instant Pot.

I love soup, and can eat it any time of the year, and it’s low in points! If you’re still on the WW Freestyle plan (which is now the MyWW Blue plan) then it’s ZERO SMARTPOINTS! So, if you’ve exhausted your daily points on a binge treat, or trying to find ways to balance out your points, then this is for you.

For MyWW Green it’s zero SmartPoints, and on MyWW Purple it’s 6 SmartPoints, and this is for a hefty 1 cup serving!

Frequently Asked Questions About Instant Pot Chicken Taco Soup

Can I use dried beans instead of canned

Yes! You can use dried beans instead of canned beans. However, you will need to soak and then cook your dried beans before you use them in your soup. 

I love making Beans in the Instant Pot because I don’t have to soak them; however, if you want to use dried beans…you will have to soak them. You will over cook your chicken if you try to cook with dried beans.

I like to cook beans in batches and store them in my freezer. Using this method, you can pick and choose which beans I want to use. I do this for convenience. I’m not a bean snob. Grab cans of beans and go to town cooking with them!

Can I use frozen chicken breasts for this soup

Yes!  You could use frozen chicken breasts for this soup, you will need to add at least an extra 5 minutes to your cook time to adjust for the frozen breasts. You may need to add more time depending on the size of your chicken breasts and your elevation.  

If you want to reduce the additional time you can dice your chicken breasts if they are frozen and then add them to your Instant Pot in small pieces. 

instant pot chicken taco soup with a towel with pears on it

How Do You Store And Reheat This Instant Pot Chicken Taco Soup Later?

Store leftover Instant Pot Chicken Taco Soup in a tightly sealed container for up to five days in your fridge. Or, you can freeze your leftover soup in a freezer bag or air tight container for up to six months. To thaw, simply place in your fridge overnight and then reheat however you prefer. 

If you want to reheat your taco soup in your Instant Pot, it’s simple to do. Pour your leftover soup into the liner of your Instant Pot.  Don’t make the same mistake I did, and forget to put your liner in first!

Place your lid on your pot and set your vent to sealing.  Press the manual pressure and set your timer for zero minutes. Do a quick Pressure Release, and you’re good to go.

You can also reheat your leftover soup in the microwave for a quick meal. I also from time to time reheat leftover soup in a sauce pot on the stove until it is warm. 

instant pot chicken taco soup in a white bowl

Instant Pot Chicken Taco Soup

  • 1 Vidalia sweet onion, diced
  • 3 cups chicken broth
  • 2-3 chicken breasts
  • 1 can black beans, drained (15 oz)
  • 1 can pinto beans, drained (15 oz)
  • 1 can corn, drained (14.5 oz)
  • 1 can tomato sauce (15 oz)
  • 1 can diced tomatoes with green chilies, AKA Rotel (14.5 oz)
  • 1 packet taco seasoning
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • sea salt and pepper to taste
  • Fresh parsley, roughly chopped (garnish)

How To Make 

  1. Add all ingredients in this order: broth, chicken breasts, corn, tomato sauce, diced tomatoes, salsa, taco seasoning, garlic powder, cumin, sea salt, pepper, pinto beans, and black beans.
  2. Close lid in sealing position, and lock vent. Cook on high manual pressure for 8 minutes, and then 10 minutes NPR. Once done with NPR, you can Quick Release the remaining pressure.
  3. Remove chicken, and shred with forks. Replace back to pot and stir. Serve and garnish with fresh parsley.

Cooking Tips For Weight Watchers Taco Soup

This recipe is SUPER Flexible, so keep that in mind when preparing. You can literally make this into your very own specialized soup! Here’s some ways you can put your own spin on this MyWW Taco soup:

  • Vegetables: You can add in all the fabulous vegetables that you would like to add in! I love the thoughts of zucchinis, mixed bell peppers, green beans, broccoli, cauliflower, and more.
  • If you don’t want it too spicy, then you can easily just use canned tomatoes.
  • Proteins: Don’t want to use chicken cutlets? No problem! You can use turkey cutlets, ground chicken, or any other low point protein. You’ll have to adjust your points accordingly to your protein of choice.
  • Lime: Add a zing to your soup by squeezing a slice of a lime over your bowl. I think that limes add a freshness to the soup!
  • Garnish: Garnish your bowl with sour cream, cheese, crips tortilla strips, and fresh cilantro. You’ll just want to be sure to track your points.
  • Slow Cooker: Yes, you can make it in the slower cooker! Just pour in all the ingredients and cook on low for 6-7 hours, or on high for 3 hours.
  • Stove Top: Yes, you can make this on the stove top, too! It’s why I love it. Place all of your ingredients in a large pot, and place on a medium-low flame. Cook for approximately 20ish minutes.
  • Taco Seasoning: If you don’t want to use a conventional packet of taco seasoning mix because of sodium levels, then you always make your own! Also, the points will vary, too. A 1oz packet of Old El Paso Original Taco mix is 3 SmartPoints on MyWW Green. Here’s a quick mix full of fab flavor:
    • 1 tablespoon chili powder
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ¼ teaspoon crushed red pepper flakes
    • ¼ teaspoon dried oregano
    • ½ teaspoon paprika
    • 1 ½ teaspoons ground cumin
    • 1 teaspoon sea salt
    • 1 teaspoon black pepper
Instant Pot Chicken Taco Soup
Yield: 6

Instant Pot Chicken Taco Soup

Prep Time: 5 minutes
Cook Time: 8 minutes
Additional Time: 10 minutes
Total Time: 23 minutes

You'll love easy and delicious this Weight Watchers Instant Pot Chicken Taco Soup is to make and store!

Ingredients

  • 1 Vidalia sweet onion, diced
  • 3 cups chicken broth
  • 2-3 chicken breasts
  • 1 can black beans, drained (14.5 oz)
  • 1 can pinto beans, drained (14.5 oz)
  • 1 can corn, drained (14.5 oz)
  • 1 can tomato sauce (15 oz)
  • 1 can diced tomatoes with green chilies, AKA Rotel (14.5 oz)
  • 1 packet taco seasoning
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • sea salt and pepper to taste
  • Fresh parsley, roughly chopped (garnish)

Instructions

  1. Add all ingredients in this order: broth, chicken breasts, corn, tomato sauce, diced tomatoes, salsa, taco seasoning, garlic powder, cumin, sea salt, pepper, pinto beans, and black beans.
  2. Close lid in sealing position, and lock vent. Cook on high manual pressure for 8 minutes, and then 10 minutes NPR. Once done with NPR, you can Quick Release the remaining pressure.
  3. Remove chicken, and shred with forks. Replace back to pot and stir. Serve and garnish with fresh parsley.

Notes

MyWW SmartPoints: GREEN: 6 BLUE: 0 PURPLE: 0

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