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Chicken Taco Soup: Instant Pot & Slow Cooker Instructions

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4 1x

Ingredients

For the Soup:

  • 1 pound frozen chicken breasts or tenders
  • 1 can full fat coconut milk
  • 1 14.5 ounce can diced tomatoes, with liquid
  • 1 14.5 ounce can tomato sauce
  • 1 cup chicken broth, divided
  • 1 and 1/2 cup diced red onion
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1/2 tablespoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon chipotle powder
  • Juice of 1/2 lime

For toppings (optional):

  • Cilantro
  • Avocado
  • Lime
  • Red onion
  • Cheese – if not strict Paleo

Instructions

In the instant pot:

  1. First place the chicken, coconut milk and 1/2 cup chicken broth into the instant pot
  2. Close the lid and cook on high pressure for 10 minutes (Set to 6 minutes if you’re using already defrosted chicken breasts)
  3. Do a quick release and transfer chicken to a cutting board
  4. Chicken should be almost completely, if not thoroughly cooked – depending on thickness (if not completely cooked yet, don’t worry it’s going back in!)
  5. Shred with two forks or chop chicken
  6. Transfer chicken back into the instant pot
  7. Add diced tomatoes, tomato sauce, the remaining 1/2 cup of broth, onion, lime juice and spices
  8. Place the lid back on and cook on high pressure for 15 minutes

In the slow cooker:

  1. Add all ingredients into the slow cooker
  2. Stir to combine the spices
  3. Cook on low for 5-6 hours or high for 3-4 hours
  4. Remove chicken breasts, shred and place back into slow cooker
  5. Serve and enjoy!

Nutrition Facts:

  • Calories: 423
  • Sugar: 10
  • Fat: 27
  • Carbohydrates: 22
  • Protein: 27