Spice Up Taco Night: Instant Pot Chicken Taco Soup Recipe with a Tandoori Twist

Who doesn’t love tacos, right? When you’re craving those delicious flavors but want something a little cozier, Chicken Taco Soup is here to rescue you! It’s packed with all the taco goodness—spicy, savory, and loaded with tender chicken, beans, veggies, and corn—with plenty of slurpable elements in every spoonful.

Let’s prepare a bowl of pure comfort with thisChicken Taco Soup! It’s like your favorite taco, but in spoonworthy form. Toss in some seasoned broth, top it off with our crunchiest Lentil Crisps as a substitute for tortilla chips, a dollop of creamy sour cream, and a sprinkle of cheese. Trust me, every bite will deliver that perfect tasty kick. We’ll use our Tandoori Tumeric Rub as the taco seasoning, bringing a warm, spicy, and complex fusion of flavors to the mix. Easy to whip up, even easier to devour—this soup’s got fiesta vibes written all over it!

If you prefer a slower approach, this Chicken Taco Soupcan also be made in a slow cooker for a hands-off cooking experience. But if you’re looking to satisfy those hearty cravings quickly, give the Instant Pot version a try!

Instant Pot Chicken Taco Soup With a Tandoori Twist

This chicken taco soup is seriously delicious and perfect for any day of the week. Feel free to customize it with your favorite toppings or add more vegetables if you like!

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 pound boneless, skinless chicken breasts
• 1 cup Pride of India’s red kidney beans, rinsed and drained
• 2 tablespoons Pride of India Turmeric Tandoori Rub  (or taco seasoning)
• 1 cup corn, drained
• 1 cup diced tomatoes and green chilies (canned)
• 4 cups chicken broth
• Pride of India Himalayan White Salt, to taste
• 1 lime, juiced

• Shredded cheese
• Chopped cilantro
• Avocado
• Pride of India’s Lentil Crisps 

1. Sauté the Onion:
• Heat the olive oil in the Instant Pot and add the chopped onion. Cook for about 3-5 minutes until softened.
2. Add the Chicken:
• Place the chicken breasts into the pot and cook for another 3-4 minutes, allowing them to brown slightly.
3. Add Remaining Ingredients:
• Stir in the red kidney beans, corn, diced tomatoes and green chilies, chicken broth, turmeric Tandoori rub (or taco seasoning), and Himalayan salt. Mix well.
4. Pressure Cook:
• Close the Instant Pot lid and cook on high pressure for 15 minutes.
5. Shred the Chicken:
• Once the cooking time is complete, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir to combine. Taste and adjust seasoning with additional salt if needed.
6. Finish:
• Stir in the lime juice before serving.
7. Serve:
• Ladle the soup into bowls and top with your favorite optional toppings like shredded cheese, chopped cilantro, avocado, and the best topping: our Lentil Crisps for extra texture and crunch!

Enjoy your cozy and flavorful Instant Pot Chicken Taco Soup! It’s the perfect meal for busy weeknights or whenever you're craving that comforting taco taste.

If you're in the mood for Spicy Chicken Tacos, Check out our Blogfor delicious options. Foreasy chicken recipes with just a few ingredients , don't forget to explore our seriously flavorful Masalas, Rubs and Seasonings. Discover more of our recipes for a flavorful journey with Basmati rice and beyond!