Ok -picture this … you get home after a long day. It’s about 5:30pm. Your kids are hungry. You are exhausted. You realize that you forgot to defrost the meat you were going to cook for supper. You check the fridge hoping that there are enough leftovers for you to piece together a meal, but nope -nada. You pick up the phone and ring up the pizza place down the street. It’s pizza night kids!
I think that we have all been there. It sucks, but it’s happened to me WAY more times then I would like to admit. I seriously found a solution that has saved my sanity so many times now. It’s seriously become my kitchen BFF.
Now, erase that last part about it being pizza night (#sorrynotsorry kids 🙂 ). Imagine this instead – you bust out your instant pot, toss in the FROZEN chicken breast, along with a few other staple ingredients, press a few buttons – then sit down and relax for the next 40 minutes or so, while your instant pot works it’s magic. You and your family sit down and enjoy a supper that practically cooked itself. As a matter of fact, your family is SO impressed with this meal, that later that night, they volunteer to clean the house while you take a nice bubble bath.
Maybe that last bit was a stretch, but you get it right?
If you haven’t jumped onto the INSTANT POT bandwagon yet, what the heck are you waiting for? There is a little bit of a learning curve, but once you get it, you will be inseparable, I promise.
This recipe for Creamy Chicken Taco Soup is one that every family should have. It is SO versatile, and pleases pretty much everyone.
If you are sticking to a low carb diet, you can eat the recipe as it is, but if not – feel free to add beans, corn or rice.
… And for those of you who are sadly, still without an instant pot, Don’t worry, this soup can be made in the slow cooker as well! By the way, did you know that the instant pot actually has a slow cooker feature as well? Just sayin’
Chicken Taco Soup: Instant Pot | Low Carb
Ingredients
- 4 cups chicken broth
- 1 lb boneless skinless chicken breast
- 10 oz can Ro-Tel
- 3-4 tbsp Taco Seasoning
- 8 oz cream cheese at room temp
- shredded cheddar cheese optional
- sour cream optional
Instructions
For the instant pot:
- Place the broth, chicken breast, ro-tel and the taco seasoning (you can find my taco seasoning recipe HERE) in the instant pot liner.
- Close the lid, and set the vent to "sealing"
- Select manual and then use the + or - buttons to adjust the time to 12 minutes (24 if you are cooking chicken breasts from frozen)
- When it's finished cooking, allow your pot to naturally release pressure. When the silver pin drops, open the lid and shred the chicken using 2 forks.
- At this point you can drop the room temp cream cheese into the soup - but you ruin the risk of it breaking. (Aka getting a little grainy and loosing it's creaminess) If it breaks, it will still taste fine, but won't be quite the same. To prevent this, place the cream cheese in a bowl, add in about 1 cup of the warm broth from the soup. Stir it's well combined and the cream cheese is melted - then pour it in with the rest of the soup.
- Serve it topped with cheddar cheese and sour cream
For the slow cooker:
- Place the broth, chicken breast, ro-tel and the taco seasoning (you can find my taco seasoning recipe HERE) in the bottom of the slow cooker. Cover.
- Cook on low for 4-5 hours, or high for 2-3 hours. (For Frozen Chicken, cook on low for 6-7 hours or high for 4-5 hours.)
- When it's finished cooking, shred the chicken with 2 forks, Then follow the last 2 steps above for adding the cream cheese and toppings.
Notes
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This is fabulous! I cut back a little on the taco flavoring and added a bit more cream cheese (as I had some open). My can of RoTel had green chilis and it was spectacular. This is a keeper.
So glad that you enjoyed it!
What’s one serving? I see the macros for one serving, but we need to know what that is.
1 serving is 1/8th of the recipe. Since the volume of the soup will vary each time you prepare it, it’s hard today an exact amount – but generally it’s around 1 cup.
For the most accurate measurement, divide the finished soup into 8 equal portions before serving.
Hope that helps 🙂
Have you tried freezing it yet? I’m wondering how well it would freeze or if it would break under those circumstances.
Yes I have! I just leave the cream cheese out and add it in when reheating and it worked great!
Made this tonight and it was really good. Had to make a few changes as I didn’t have Rotel, but used tomatoes I’d canned last summer, chicken bone broth for a richer flavor, and used onion/chive cream cheese, I also added 2 cans of black beans after shredding the chicken, then topped with cilantro as well as the cheese and crunched up some whole grain tortilla chips for added crunch. I’ll definitely make this again. Thank you!
I’m so glad that you enjoyed it! Thanks for the review 🙂
What is the serving size for this? Thank you 🙂
It will vary a little each time you cook it, but its usually around 1 to 1 1/2 cups. The most accurate way to calculate a serving, is to portion it into 8 equal servings after it has cooked.
Hope that helps 🙂
Can you make it on low on a stove top? I don’t have a slow cooker!
I am sure that you could!
Thank you for the awesome recipe. I followed it exactly, but then added some fresh lime juice before cooking and topped it with some fresh diced avocado upon serving. Very delicious!
You are so welcome! This additions sound great!
Made the chicken in the crock pot, then finished everything up on the stove….I have got to get an instant pot! Only modification I made was sauteed and added onions. This soup is not only very filling but absolutely divine. Will certainly make again….soon.
Hello, can you fit this in the 3 quart instant pot?
I have leftover cooked chicken breast, suggestion on how to cook in instant pot?
If you are using precooked chicken, it would probably be easier to just cook everything on the stove top. If you are set on using the instant pot, I would use the saute setting to just heat it all up. xo
Is the chicken raw or cooked?
The chicken is raw
I just made this and love it. Thanks for the recipe!