Instant Pot® White Bean Chicken Taco Soup
Winter is absolutely a time for warm comforting meals. Soup soothes the soul and bolsters the body with nourishing nutrients. (I’m always ready for a good alliteration.) But isn’t this true? Soups provide the ultimate opportunity to combine all the ingredients you love and want in one big pot. In this case, it’s the Instant Pot® . . . to the rescue again.
This time we’re making a delicious, family-favorite soup in the Instant Pot® that’s perfect for the big Super Bowl game coming up or for a quick family dinner meal this week. I literally throw ALL the ingredients in the pot, seal it, set the timer and walk away. It’s so fantastic! The chicken comes out all soft and ready to pull apart or leave in big chunks if you want. It works with raw chicken or cooked rotisserie chicken, whatever you have on hand.
I love the spices in this soup. Chili powder, cumin, chipotle, oregano and salt and pepper. You can add more or less of the chili powder and chipotle as your taste buds dictate. I wrote the recipe just the way I like it. Full disclosure: I consider myself average when it comes to heat, like pepper heat. I’ll add a little Sriracha sauce, but not a lot. I’ll add some chipotle, but not a lot. I like mild salsa generally. So that gives you an idea of how to adjust it for you.
To save time I often use frozen chopped onion/bell pepper blends–such a life changer actually. Keep bags of these in your freezer for moments just like this when you’re short on time and want to make this soup. It takes another 10 minutes to chop onion and peppers! Let someone else do this for you, thank you very much “Mrs. Frozen Cut Vegetables Save My Day”! Bird’s Eye makes this one, but every store will have their own similar package. (no sponsor here).
I’m going to bet that this soup lands on your family rotation this season; it’s that good!
- Instant Pot® White Bean Chicken Taco Soup
- 3 cups chicken broth
- 1 (10-ounce) can diced tomatoes and green chilies
- 2 (15.5-ounce) cans white beans, rinsed and drained
- 1/2 cup chopped frozen onion
- 1/2 cup diced frozen bell peppers, mixed colors
- 2 cloves garlic, minced
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp chipotle powder
- 1/2 tsp dried oregano
- 2 pounds boneless, skinless chicken breasts
- Toppings: diced avocado, shredded Mexican cheese, tortilla chips, chopped fresh cilantro and lime wedges
- Add broth, tomatoes, white beans, onions, bell peppers, garlic, chili powder, cumin, chipotle powder and oregano into container of Instant Pot®. Stir together until well blended. Add chicken and nestle into the broth mixture.
- Secure the lid on the Instant Pot®; make sure the valve is set to seal, and cook on high pressure for 15 minutes (select Manual or Pressure Cook and set to 15; the IP will start on its own).
- Let the pressure naturally release for 10 minutes then quick release the remaining pressure. Remove the chicken to a cutting board or plate and shred or cut into small pieces.
- Add the shredded chicken back into the Instant Pot®; stir to combine and let sit on warm to heat through. Add additional salt and pepper to taste, if needed. Serve the soup with toppings of choice!
Notes
*Although IP is set to 15 minutes, it takes time (maybe 5-7 minutes) for it to come to pressure before the 15 min timer begins to count down. Be patient, it will start. Also I included the "release" time in the cook time.
You might also enjoy:
Southwestern Cream of Chicken and Rice Soup
