If you don’t have an Instant Pot, you are really missing out! Do yourself a favor and grab one from Amazon here so you can make this easy chicken taco soup in two days when it shows up on your doorstep.
This is one of those staple meals that we make about once a week because it’s super easy and really yummy! We always have the ingredients on hand, and I love being able to throw it all together and have dinner ready in 20 minutes with basically no effort. Bonus points because you can make it while holding a toddler on your hip! It’s that easy!
I’ve made this recipe with chicken, ground beef, and ground turkey and it’s good all three ways! With the ground beef and turkey I always brown those in a skillet first, but the chicken is great because it goes in for the same time whether it’s defrosted or frozen.
Everything in this recipe is allergy friendly–it’s gluten free, dairy free, nut free, and egg free! It’s even safe for my husband who’s allergic to avocado (weird right?)
Ingredients:
-1 1/2 pounds chicken breast, frozen or thawed
-1 can black beans, drained
-1 can pinto beans, drained
-1 can kidney beans, drained
-1 can diced tomatoes
-1 can diced green chiles
-1 can corn, drained
-Taco seasoning
Directions:
Combine everything in the Instant Pot and add 1/2 cup of water. Pressure cook on manual for 20 minutes, and let naturally decompress for 15-20 minutes. After decompressing, use forks to shred the chicken.
Serve with sour cream, avocado, cheese, cilantro, red onions and tortilla strips!