Chicken Taco Soup: Slow Cooker or Instant Pot

This recipe is from my mother-in-law who got it from her neighbors, I believe. Chicken taco soup is so easy to make and so delicious! It is especially great with lots of toppings.

Add all of the following ingredients to a slow cooker or Instant Pot:

2 lbs. boneless, skinless chicken breasts or thighs

2 cloves garlic, minced or crushed

6 c. chicken broth

4 cans diced tomatoes

1 c. salsa

2 T. cumin

1 c. chopped cilantro

Slow Cooker

Cook the soup on low for 8-10 hours. Remove the chicken, shred it, and add it back to the soup.

Instant Pot

Cook the soup on high pressure for 30 minutes with a natural release. Shred the chicken and return it to the soup.


Serve the chicken taco soup with tortilla chips, cheese, and sour cream.

chicken taco soup

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