fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken taco soup with toppings in gray bowl on wood table.

Easy Chicken Taco Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cheryl Englebretson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: soup
  • Method: Instant Pot
  • Diet: Gluten Free


This easy chicken taco soup recipe will become one of your family favorites! It can be made in an Instant Pot or slow cooker and is simply delicious.



For the Taco Seasoning (makes about 3 Tbsp.):

  • 1 Tbsp. chili powder
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • ¼ tsp. crushed red pepper flakes
  • ¼ tsp. oregano
  • ½ tsp. paprika
  • 1 ½ tsp. ground cumin
  • 1 tsp. sea salt
  • 1 tsp. black pepper

For the Soup:

  • 1 15-oz. can drained corn (or frozen fire roasted corn from Trader Joes….Yum!)
  • 1 8-oz. can tomato sauce
  • 2 cups chicken broth
  • 15 oz. can black or pinto beans (optional)
  • 1 28-oz. can diced tomatoes
  • 23 Tbsp. Taco seasoning (recipe above or pre-packaged, gluten free)
  • 34 boneless chicken breasts
  • Optional toppings (see list in the notes and add ingredients you need to your shop list)


  1. Make the taco seasoning. You could also use purchased taco seasoning, if in a pinch. This version is straight herbs and seasonings without any additives or gluten.
  2. Rinse and drain the beans.
  3. Put the tomatoes, tomato sauce, beans, broth and taco seasoning in the base of the Instant Pot. Stir them together.
  4. Add the chicken and submerge it in the liquid. Place the corn on top of the soup.
  5. Seal the lid and set the Instant Pot to cook on high pressure for 8 minutes. Let the steam release naturally. Once the steam releases, shred the chicken with 2 forks. This takes about 30-35 minutes in total.
  6. Add your favorite toppings before serving (see notes for suggestions).


  • This soup can be made in the Instant Pot in about 30 minutes from start to finish or you can put it all in the slow cooker in 10 minutes or less and cook it all day. Either way, it’s low on prep and oh so tasty! If you cook it in the slow cooker, put all of the ingredients in the pot and stir them together. Submerge the chicken in the liquid and cook on low for 6-8 hours.
  • If you want to make this vegan or vegetarian, use vegetable broth in place of the chicken broth and omit the chicken and add more beans.
  • If you like the taco seasoning, I recommend quadrupling the quantities and making a bigger batch to save on time. This seasoning is great on my baked salsa chicken too!
  • Omit the beans, if you have trouble digesting them.
  • Leftovers will keep in the refrigerator for 4-5 days or can be frozen for 3-4 months.
  • Optional topping ideas: sliced avocado, minced cilantro, cheese, sour cream, tortilla strips, hot or mild peppers (mild green chilies, pepperoncini, jalapeno, etc.).