Instant Pot Chicken Taco Soup

Serving of low carb chicken taco soup in a white bowl topped with lime wedges, sour cream, shredded cheese and sliced jalapeno.

5 from 1 vote

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.

Prep Time5

Cook Time30

Pressure release15

Total Time50

Course: Soups

Cuisine: Mexican

Diet: Gluten Free

Method: Instant Pot

Special Diet: Keto, Low-Carb, Low-FODMAP, Whole30

Servings: servings

Calories: 228kcal

Author: Tracey Hatch-Rizzi

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.
4 ounces green chiles one 4 oz can
15 ounces black soy beans drained and rinsed. Or low-FODMAP beans. See Notes.
15 ounces baby corn fresh or canned-drained
1 cup tomato sauce
2 tablespoons taco seasoning
1 teaspoon salt to taste - see Notes

US Customary - Metric

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 Homemade Crema or a dollop of queso
Sliced jalapeño
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