Tex Mex Chicken Taco Soup

The pressure builds and you start counting down minutes until you eat.

Right away you notice that sound, the valve hiss on your pressure cooker. It kinda makes your mouth water just listening, right? That float valve pops up and you know things are cooking just the way they should.

With every minute that ticks by, you sense the broth depth getting richer, the chicken getting that tender pull texture you love. Its like the whole kitchen is waitin with you.

Why Your Cooker Beats Every Other Pot

• Speedy: You get a full-flavored soup in way less time than on the stove. For other speedy meals, check out our pressure cooker recipes.
• Flavor locked in: The pressure seals those Tex Mex spices right into the chicken and broth, just like in our Tex-Mex Pulled Chicken.
• Tender pull results: Meat comes out so soft it practically falls apart.
• Hands off: Once its sealed, you can chill out till the valve hiss stops.
• Energy saver: Uses less heat than slow simmering all day.
• One pot wonder: You sauté and cook all in the same cooker, less mess.
• Natural release: Slow venting keeps your soup perfect without sudden splatter.

All the Pieces for This Meal

• 1/2 cup diced onions
• 1/2 cup diced green bell peppers
• 1 tablespoon minced garlic
• Vegetable oil (just enough for se9aute9ing)
• 1 pound chicken breasts, boiled and shredded
• 1 package taco seasoning mix
• 1 (8-ounce) jar salsa
• 1 (14-ounce) can kernel corn
• 1 (14-ounce) can hominy
• 1 (16-ounce) can ranch style beans
• 2 (4-ounce) cans tomato paste
• 2 (14-ounce) cans chicken broth
• 1 (8-ounce) package cream cheese

You want these ingredients pretty much ready to go. The onions and bell peppers get diced up nice and fine so they melt into the broth. Garlic minced real small for that punch. Chickens gotta be cooked ahead (boiled and shredded works best).

The taco seasoning and salsa bring that spicy Tex Mex vibe. Corn, hominy, and ranch style beans add good texture and variety. Tomato paste thickens it up. And cream cheese? Thats what gives it that creamy smooth finish youre gonna love.

Walking Through Every Single Move

Start by heating some vegetable oil in your pressure cooker, set to se9aute9 mode if you got it. Toss in your diced onions, green bell peppers, and minced garlic.

Sauté these just till they get tender and smell amazing, usually just a few minutes. This base is gonna build your broth depth.

Now sprinkle in your taco seasoning mix. Give it a good stir and cook it about a minute to bring out the flavors.

Time to add shredded chicken, salsa, kernel corn, hominy, and ranch style beans. Stir it all till everythings combined.

Pour in your tomato paste and chicken broth next. Adjust liquid if you want more or less soup consistency.

Seal your cooker lid, make sure the float valve is down, then bring pressure up. When you hear that valve hiss, start counting for 20 minutes of simmering under pressure.

After cooking, do a natural release to gently drop the pressure. Carefully open the lid and you see that tender pull chicken and rich broth.

Drop cream cheese into a separate bowl. Take a bit of your hot soup liquid with a measuring cup and pour it over the cheese. Stir till melted then swirl that creamy mix back into the cooker. Let it simmer low for another 10 minutes.

Smart Shortcuts for Busy Days

• Pre-shred chicken: Boil and shred chicken breasts ahead to save time.
• Use frozen veggies: Frozen bell peppers and onions work great and cut prep time.
• Jarred salsa choice: Pick a salsa you like with good kick so you get plenty flavor fast.
• One pot clean-up: Sauté and pressure cook in the same pot to nix extra dishes.

That First Bite Moment

As you dig your spoon in, you notice the cozy warmth of the soup hitting your lips. The broth depth has a smoky, spicy hint thats just right.

The chicken pulls apart tender and juicy, mingling with the creamy cheese that smooths every bite. You get a nice crunch from the corn and beans too.

The flavors kinda dance on your tongue, a bit of heat from the taco seasoning mixed with the fresh veggie bite. Its hearty but never heavy.

You feel yourself wanting that second bowl before you even finish the first. This soup doesnt just fill you up, it kinda hugs your soul.

Your Leftover Strategy Guide

When you got leftovers, dont sweat it. First, pop the soup into an airtight container and stick it in the fridge. It keeps great for 3 to 4 days easy.

If you wanna stretch it out longer, freeze the soup in meal-sized containers. Thaw overnight in the fridge before reheating.

Another trick is using leftovers as a base. Pour it over cooked rice or toss in tortilla chips for a different texture the next day.

What People Always Ask Me

• Can I use chicken thighs instead of breasts? Totally! Thighs add more flavor and stay juicy under pressure real good. Also check our Tex-Mex Pulled Chicken recipe.
• What if I don’t have hominy? No worries, just swap it with extra corn or beans, it still tastes great.
• Can I make this vegan? You could skip chicken and use veggie broth plus plant-based beans and vegan cream cheese.
• How important is the natural release? Its key to keep your soup smooth and avoid splatter, plus it helps meat stay tender pull perfect.
• Can I double the recipe? You sure can, just dont fill your cooker more than two thirds full or pressure wont build right.
• Do I have to melt cream cheese separately? Melting cream cheese with hot broth first makes sure it blends super smooth instead of clumpy.