I’ll take any excuse to eat a cozy soup especially if the word “taco” is involved. Plus, I cannot resist all of the delicious toppings. The sour cream, shredded cheese, avocado, tortilla chips, cilantro, squeeze of lime, etc. It’s all TOO good. This post has been sponsored by Sprouts. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running! This version of Instant Pot Chicken Taco Soup is one of those back pocket recipes that you can make the last second for an easy weeknight dinner! Some other easy weeknight dinners I can’t get enough of are my Easy Chicken Caprese Pasta, Mom’s One Pan Taco Skillet, my Cream Cheese Pasta Bake! I always shop at Sprouts for our weekly items and fresh produce. I love the seasonality of items and how helpful their staff always is. It was so simple to shop for this recipe because in one-stop you’ve got everything you need for Instant Pot taco soup!
To make chicken taco soup you will need:
(For the full recipe, scroll down to the recipe card below)
White onion and garlic 1 Rotisserie chicken: shredded, ~3 cups. 15 oz. can pinto beans (drained and rinsed) 15 oz. can kidney beans (drained and rinsed) 15.25 oz. can yellow corn (drained and rinsed) 14.5 oz. can diced tomatoes 10 oz. can diced tomatoes with jalapeños or Hatch chilies. 4 oz. can diced green chiles 1 packet (1 oz.) ranch seasoning 1 packet (1 oz.) taco seasoning (Sprouts brand) 4 cups Chicken Broth Then all the toppings. The more the merrier! Chopped fresh cilantro, diced avocado, hot sauce, shredded cheese, olives, sour cream, tortilla chips, etc.
