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The Best Pressure Cooker (or Stove Top) Homemade Chicken Taco Soup

I've made several version of Tortilla Soup, over the years. This is the best one, so far. This one uses canned beans and enchilada sauce. For a shortcut, you can use canned or rotisserie chicken. However, I pressure cooked chicken thighs in my Instant Pot. In 30 minutes, I had delicious chicken broth and tender shredded chicken. This soup tastes even better the next day!
Course Soup
Cuisine Mexican, TexMex
Keyword Chicken Tortilla Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Author Debby - www.AFeastfortheEyes.net

Equipment

  • 1 Pressure Cooker if making your own chicken broth and shredded chicken

Ingredients

If making your own shredded chicken and broth:

  • 4 bone-in chicken thighs
  • 2 whole carrots
  • 2-3 celery stalks
  • 1/2 onion peeled
  • 1 clove garlic
  • 4 cups water

Rest of the ingredients (if not making your own shredded chicken and broth:

  • 1 15 ounce can black beans drained and rinsed
  • 1 15 ounce can pinto beans drained and rinsed
  • 1 14.5 ounce can petite diced tomatoes
  • 1 15 ounce can sweet corn drained
  • 1 can 12.5 ounces chicken breast or shredded rotisserie chicken (see variation to make your own shredded chicken and broth
  • 1 28 ounce can green enchilada sauce I used Hatch mild green enchilada sauce, 14.5 ounce can
  • 1 14 ounce can chicken broth I made my own chicken broth, so I didn't use this
  • 1 packet taco seasoning
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder

Suggested Condiments:

  • avocado
  • cilantro
  • sour cream
  • tortilla chips I liked them crushed
  • diced onion
  • lime slices adds a delicious layer of flavor

Instructions

For the shredded chicken and broth (optional, if not using rotisserie or canned chicken):

  • Add the vegetables , chicken and water into the pressure cooker.
    Pressure cook for 30 minutes and quick release pressure. Carefully remove the chicken. Remove the skin and shred the chicken.
    With a slotted spoon, remove all of the vegetables and any floating "skin".

Make the soup:

  • Combine all the ingredients into a large pot and bring to a boil over medium-high heat.
  • Lower the heat and let simmer for 20 to 25 minutes. Serve warm with lime wedges, shredded cheese, and tortilla chips.
  • Turn the pressure cooker on the "sear" cycle, adding the remaining ingredients. Bring to a gentle simmer and serve.
  • Don't skip the fresh lime juice-- it adds to much flavor!

Notes

Recipe source:  Adapted from "I Am Homesteader".