Taco Soup is the one of the best soups ever. Well, at least I think so. You can make this soup out of everything in your pantry. No freezer or fridge items needed!
Now this Taco Soup comes together in a matter of minutes! I can’t think of one person who couldn’t use a fast meal!
For this recipe, start with all of your canned items. Add your spices and mix them together. Here are the canned items you will need:
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can diced tomatoes, drained
- 1 can sweet corn, drained
- 1 can chicken breast, drained
- 1 can green enchilada sauce
- 1 can chicken broth
If you don’t like all the ingredients it is very easy to switch them out. You can use any kind of beans that you like. If you don’t like corn, you don’t have to add it – just add another can of tomatoes.
You can use cooked chicken instead of canned and you can use red enchilada sauce instead of green if you want. Make it how YOU like it!
One thing I love about this 7 Can Taco Soup is that you can make it in your stock pot, slow cooker or pressure cooker.
Here is the recipe for our 7 Can Taco Soup in the Slow Cooker.
Looking for another delicious soup? Try our popular Slow Cooker Creamy Chicken Fajita Soup!
How to make Taco Soup in the Stock Pot:
Take all the canned ingredients and spices and dump them in the stock pot. Turn on your stove to medium high heat and cook until all the soup is heated through.
How to make taco soup in the slow cooker:
Take the canned ingredients and spices and put them in the slow cooker. Put the lid on, and cook on low 2-3 hours. You can cook it longer if you need to.
How to make taco soup in the INSTANT POT:
Add all of the ingredients into your Instant Pot and put the lid on. Make sure your knob is on sealing, then push manual. Make the timer go up to 4 minutes. When it pressurizes and the timer is done, switch your knob to venting or quick release.
You CANNOT beat 4 minutes. I love my Instant Pot.
Related recipe: If you love this easy soup, you’ll love our Instant Pot Wild Rice Soup.
Can you Freeze This Meal?
The Taco Soup can be made into a freezer meal very easily! Just just have to dump all the ingredients into a freezer zip lock bag and freeze it!
The night before you are ready to cook it, put it in your fridge so it will thaw. Watch the Youtube video below to see how to put it together (and to see my trick of how I make freeze meals!)
I’ll give you a hint: Use a plastic water pitcher from the dollar tree! Especially if you want it to freeze more of a round shape to fit it back into your Instant Pot when frozen.
Now the thing that makes taco soup delicious is the toppings! Some of my favorite toppings are sour cream, tomatoes, tortilla chips, avocado, green onions, and of course cheese!
Want more soup ideas? Be sure to check out our 30 BEST Easy Soup Recipes!
Looking for more Instant Pot soup recipes? Click here for our top 100 Instant Pot Soups, Chilis, and Stew recipes!
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Watch how to make this recipe in our soup roundup below:
Looking for more Instant Pot recipes?
- Instant Pot Creamy Chicken Soup
- Instant Pot Bacon Tomato Bisque Soup
- Instant Pot Potato Soup
- Instant Pot Broccoli Cheddar Soup
- Instant Pot Lasagna Soup
EASY Instant Pot Seven Can Tortilla Soup (Perfect for Beginners)
Ingredients
- 1 (15 oz) can black beans drained and rinsed
- 1 (15 oz) can pinto beans drained and rinsed
- 1 (14.5 oz) can diced tomatoes drained
- 1 (15 oz) can sweet corn drained
- 1 (12.5 oz) can chicken breast drained*
- 1 (10 oz) can green enchilada sauce
- 1 (14 oz) can chicken broth
- 1 (1.25 oz) packet taco seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ¼ teaspoon pepper
Instructions
- Add all ingredients into your Instant Pot. Close the lid and make sure the knob is on sealing, NOT venting. Push the manual button, and set the timer for 4 minutes. Once the timer is done counting down, you can turn your knob to venting.
- Serve with shredded cheese, sour cream, diced avocados and tortilla chips
Notes
Nutrition
Equipment
- Instant Pot
Recipe Details
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What changes would I do if I'd rather use frozen (or fresh) boneless skinless chicken breast instead of canned chicken, please? Thank you!
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Her video says “cook accordingly” she has another recipe where she uses fresh chicken and she cooks for 15 minutes I believe and the frozen one was “meat/stew” for 25 min. If all else fails cook your chicken before putting the other ingredients in I guess ?♀️
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The first time I made this I cooked frozen tenderloins in the chicken broth for about 6 minutes before adding everything else and cooking for the 4 minutes in the recipe. Hope this helps!
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Diced chicken cooks in under 5 minutes in the instant pot. It will be fully cooked if you just add it with the other ingredients. Even whole chicken breasts (less then 1 in. thick) will cook in five minutes in the IP.
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I have the same question as, June G.
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So delicious, I got lots of compliments of this, and super easy!!!
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What size can of chicken and enchilada sauce? I assume 15 oz can for the other items?
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Can I double this recipe for my 8 quart IP? I made your recipe as is and it is scrumptious! Now I want to make more of it at one time. :-) Thank You!
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I have an instant pot and have never used it, i am looking forward toss trying these recipes. Thank you for sharing.
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I love all of your recipes! The taco soup is a must. (Especially after a long day at work.) I am the owner, lover and advocate of the instant pot. I have a 6qt and an 8qt. They are both used every week for our Sunday night family dinner. I tell everyone about this amazing tool in my kitchen. People question if I even use my stove anymore. Which honestly, I hardly ever do. Both if my instant pots are used all the time!
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The video shows undrained corn and undrained tomatoes but the written recipe mentions draining Both. Does it matter? For people who made this, what did you do?
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I made this using browned ground meat instead of chicken. I didnt drain my corn or tomatoes. In fact, I used Rotel tomatoes with chiles instead of plain diced tomatoes. Much more flavor!
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I am still not a believer but my husband wanted to try it. More later!
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Just trying to understand the Instant Pot. If I add rice to this soup, would I need to add more liquid or would that 1 can of chicken broth be enough liquid? Also, if this is a soup why would you need to drain the cans of tomatoes, beans and corn?
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You can add more liquid. Rice cooks with a 1:1 ratio of water or broth in the IP. Also, white rice like jasmine or basmati cooks in 3-4 minutes in the instant pot, so you should be able to add it at the same time as all the other ingredients. Don't drain the tomatoes and corn.
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I have a 2nd question with reheating leftovers. Would I reheat this soup using the saute or pot in pot?
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Can’t wait to try this one. What are the spices?
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I didn't see the answer to this question so will ask it again. Why does the directions say to drain the tomatoes and the corn when the video says to leave them in their juices? Will it affect the recipe? I understand why you rinse and drain the beans but wasn't sure why you would get rid of the liquid from the tomatoes and the corn. Thanks!
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This design is spectacular! You certainly know how to keep a reader entertained. Between your wit and your videos, I was almost moved to start my own blog (well, almost...HaHa!) Excellent job. I really enjoyed what you had to say, and more than that, how you presented it. Too cool!
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Your style is unique in comparison to other folks I have read stuff from. Many thanks for posting when you've got the opportunity, Guess I'll just bookmark this web site.
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How long would you cook in IP if frozen and straight from freezer?
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Hmm it seems like your site ate my first comment (it was super long) so I guess I'll just sum it up what I had written and say, I'm thoroughly enjoying your blog. I as well am an aspiring blog blogger but I'm still new to the whole thing. Do you have any tips for newbie blog writers? I'd genuinely appreciate it.
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I have several very good "taco soup" recipes...most are a lot of work. I saw this one and had all the cans I needed! My husband and children LOVED this recipe and told me to throw my other recipes out! Thanks for something EASY AND GOOD!
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Let love this soup!!! I used my IP and it’s done in no time. My husband thinks I’m a genius. 😄
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I made this for dinner tonight! I am loving the dump and go recipes and this one didn’t disappoint. Very good! For sure one that I will keep. Thanks for the great recipe!
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My entire family loved this recipe! 1. It was super easy 2. I had everything on hand 3. Delicious!! My kids are 5 and 8, super picky and don’t like spice. They both loved it and asked for seconds. Thank you again 6 Sisters!! ❤️
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One of our favorite dishes. Takes no time at all snd is always delicious!
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DELICIOUS and so easy!!!! Thank you for making dinners so easy and yummy!!!
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Delicious! I love this recipe. Super easy and turned out great! I did double the recipe on top of doubling the chicken (totaling 4 cans of check). I also had to use one can or red kidney beans instead of pinto. This amount of chicken was perfect for our tastes. I also had to use one can of red kidney beans instead of pinto as that's all I had. Still turned out great! Would recommend this recipe and this will definitely be adding it to our dinner rotations.
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This soup is the first thing I’ve made in my Instant Pot and it is so good. It was so easy to make. Thank you Six Sisters!
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My whole family loves this recipe! Even my picky eater! I make it at least once a week.
