The Best Chicken Taco Soup

You catch the smell through the steam vent and suddenly you are starving. That savory aroma of chicken mixed with spicy taco seasonings kinda grabs ya before you even see the pot. It’s like a cozy hug reminding you dinner's gonna be good and warm real soon.

Steam puffs out with a hiss and you feel that pressure build, sealing ring doing its job so all those flavors get trapped tight inside. The sound alone makes ya think this meal is on a fast track to dinner table success. It’s not just quick, but the kinda quick that locks in deep, tender pull chicken and rich, spicy broth.

You remember those times when you waited forever for soup to cook and it came out meh? This ain’t that. Chicken Taco Soup in your pressure cooker is all about the speed and the yum combined. And dang it does smell better than anything you could get from a drive-thru.

The Truth About Fast Tender Results

• Pressure cooking boosts flavor by trapping all the tasty steam inside the pot allowing spices and ingredients to mingle fast. Find tips on pressure cooker techniques to enhance your meals.
• The sealing ring keeps everything locked tight so pressure can build and tender pull chicken happens super fast.
• Quick cooking means you get dinner on the table without waiting forever for chicken to soften or beans to blend flavors. Check out our quick cooking recipes for more speedy dinners.
• Natural release helps keep the soup just right by letting pressure drop slowly, so you don’t lose moisture or flavor.
• Using frozen chicken straight in the pot is totally fine with pressure cooking, which saves you prep time on busy nights.

Your Simple Ingredient Checklist

• 1 white onion, chopped finely
• 1 (16 oz.) can chili beans
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can whole kernel corn, drained
• 1 (8 oz.) can tomato sauce
• 2 (14.5 oz.) cans diced tomatoes with green chilies (fire-roasted if you want a little extra kick)
• 1 (1.25 oz.) package taco seasoning (or homemade if you feel fancy)
• 3 whole skinless, boneless chicken breasts (thawed or frozen works)
• Your choice of toppings like shredded cheese, sour cream, or avocado to jazz it up

Keep these ingredients ready when you start, so you’re not chasing cans mid-cook. Using two cans of those diced tomatoes with green chilies adds that mildly spicy touch that makes the soup sing. And chili beans rather than just kidney beans bring a nice southern vibe that works real good with the taco seasoning mix.

The Full Pressure Cooker Journey

First, you chop that onion up nice and fine, gotta get it ready for saute. Then toss it in the pressure cooker pot with a little oil and saute until translucent, just like you remember from grandma’s kitchen.

Add your chicken breasts straight in next. If they’re still frozen, no worries. Cook until the outside ain’t pink anymore. The heat’s gonna get that chicken tender quick under pressure.

Now dump in the chili beans, black beans, corn, tomato sauce, and those diced tomatoes with green chilies. Stir it up good so everything starts to get along in the pot.

Sprinkle in the taco seasoning and mix well. This stuff gives the soup that familiar taco flavor you can’t beat.

Seal the lid, check that sealing ring is in place, then set your cooker to high pressure and let it build up. Once it hits pressure, cook for about 15 minutes. You’ll feel that tender pull promise starting to happen soon.

When time’s up, do a natural release first to keep soup juicy, then open lid carefully. Pull out the chicken breasts, shred them with two forks, and toss back into the pot. Stir it up and let it simmer for another 5 minutes with lid off so flavors marry well.

Then it’s ready to serve. Ladle into bowls and add your favorite toppings for that final personal touch.

Smart Shortcuts for Busy Days

• Use frozen chicken breasts so you don’t gotta thaw anything before cooking.
• Buy pre-chopped onions or even frozen diced onions to skip the chopping step.
• Keep canned beans and corn stocked in your pantry for throw-together meals.
• Make a big batch of homemade taco seasoning and store in a jar for faster mixing. See our homemade taco seasoning guide for tips.
• Use leftover rotisserie chicken shredded and add it after pressure cooking for extra speed.

These quick hacks are perfect when you’re rushing back from work or just plain tired. They cut down your kitchen time and still get you that hearty soup without much fuss.

What It Tastes Like Fresh From the Pot

When you scoop a bowl fresh from your pressure cooker, you notice how tender the chicken pulls apart real easy, soaking in all those zesty taco flavors. Each bite kinda melts in your mouth with warmth that feels just right.

The beans add a creamy texture and hint of earthiness that balances the spicy tomato base real nice. The corn kernels pop with sweetness giving each spoonful a little crunch surprise.

The diced tomatoes with green chilies add just enough spice to make your tongue tingle gently without overdoing it. This soup's a bold but gentle flavor party, perfect for fall weather or anytime you crave comfort.

Don’t forget those toppings. A dollop of sour cream or sprinkle of shredded cheese adds a cool creamy contrast to this spicy, hearty broth. You feel that? That’s dinner done right.

Smart Storage That Actually Works

After dinner, you can save leftovers easily. Pour soup into airtight containers and put 'em in the fridge. It usually stays good for 3 to 4 days, which means lunch or dinner is sorted for the next few meals.

If you want longer storage, this soup freezes real well. Use freezer-safe containers or heavy-duty freezer bags. Just thaw in the fridge overnight and reheat gently on the stove or microwave.

Another trick is to freeze shredded chicken and soup separately if you got space. This way, you reheat soup only and toss in chicken last minute, keeping that chicken texture fresh instead of mushy.

Your Most Asked Questions Answered

Can I use chicken thighs instead of breasts? Sure thing! Chicken thighs work just as good and sometimes even tastier cause they stay juicier. Just check cooking times, usually stays pretty similar.

Do I need to pre-soak the beans? Nope! Since you’re using canned beans, no soaking needed. Just drain and rinse to cut the canned taste.

What if I want less spicy soup? Use mild diced tomatoes or skip the green chilies. You can always add hot sauce later if you want more kick at the table.

Is it okay to use frozen chicken? Definitely! Pressure cooker shines here cause it cooks frozen chicken safely and fast. Just add a couple extra minutes if chicken’s frozen solid.

Why is the sealing ring important? It helps keep pressure from escaping so your soup cooks right and stays juicy inside. Check it before every cook to avoid leaks or slow pressure build.

Can I leave the soup in the pressure cooker to keep warm? You can, but try not to keep it too long or the chicken might get mushy. A half hour on warm is usually safe before serving.