Instant Pot Chicken Taco Soup
Instant Pot Chicken Taco Soup is a quick and easy low-carb keto and low-FODMAP soup that can also be made in the slow-cooker or on the stove top. It’s so flavorful and perfect for weeknight meals, made in under an hour with very minimal effort.
Servings: 8 servings
Calories: 228kcal
Ingredients
- 2 chicken breasts large, boneless skinless - or 6 chicken thighs
- 1 quart chicken broth
- 1 onion or leek. Use the green part of the leek for low-FODMAP.
- 1 can green chiles 4 oz can
- 1 can black soy beans or low-FODMAP beans. See Notes.
- 1 can baby corn
- 1 cup tomato sauce
- 2 tablespoons taco seasoning
- 1 teaspoon salt to taste - see Notes
Instructions
- Chop the vegetables and rinse the canned beans.
- Place all of the ingredients in your Instant Pot, secure the lid and close the vent.
- Cook on the Soup setting for 30 minutes.
- Use the quick or natural release – whichever you have time for. I like to use the natural release method for at least 15 minutes to let the flavors intensify in the chicken and broth.
- Shred the chicken. Remove the chicken from the pot and shred it, using two forks to pull it apart into shreds.
- Add the shredded chicken back to the pot and stir it in.
- Serve with your favorite toppings. See Notes for creative ideas and soup variations.
Notes
Canned low-FODMAP bean and legume options
Try using Adzuki beans, red kidney beans, lentils, Garbanzo beans, or Butter beans.Note about Salt
I add about 1 teaspoon for the entire recipe. If your chicken broth contains salt, you may not need to add any. You can always add more if you want.Optional toppings
- Sour cream
- Avocado or guacamole
- Pico de Gallo or homemade salsa verde
- Sliced green onions or diced chives
- Shredded cheese or cotija (my favorite)
- Chopped cilantro
- Sliced olives or
- Squeeze of lime
- A drizzle of crema or a dollop of queso
- Sliced jalapeno
- Chopped bacon!
Variations and add-ins
- Make it creamy – after cooking, melt in about 4 ounces of cream cheese for cream cheese taco soup. This is a great option if you find that your soup is spicier than you’d like, as the dairy reduces the heat a bit.
- Add more veggies – build it up any way you please. You can add zucchini, grean leafy veggies like kale or spinach, okra or root vegetables such as carrots.
- Make it thicker – add ½ to 1 teaspoon of xanthan gum to thicken the broth. Not familiar with this ingredient? Learn all about it in my What is Xanthan Gum ingredient spotlight.
- Use leftover roast chicken – using the Sauté setting on your Instant Pot, simply sauté the onion or leek in olive oil for 5 minutes, add the other ingredients except the poultry, and simmer for 15 minutes on the Sauté setting. De-bone the meat from your Whole Roasted Chicken carcass or store bought rotisserie chicken, shred and add to the cooked broth and simmer another 5 minutes.
- Add dry Ranch seasoning mix – about 2 tablespoons of dry ranch dressing is all you need
- Olives or olive tapenade – use as a topping or add to the pot for extra flavor
Nutrition
Serving: 2cups | Calories: 228kcal | Carbohydrates: 6g | Protein: 16g | Fat: 4g | Cholesterol: 28mg | Sodium: 1067mg | Fiber: 3g | Net Carbs*: 3g