Not a lot of time for dinner? We got you covered.This Seven Can Chicken soup comes together in literally no time at all . . . and the awesome thing is that you can use pantry ingredients to make this easy meal!
Taco Soup is the one of the best soups ever. Well, at least I think so. You can make this Instant Pot Seven Can Tortilla 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.
Make this Seven Can Chicken Tortilla Soup on the stove top!
Here are the ingredients you need for Instant Pot Seven Can Tortilla Soup:
- 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!
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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 Instant Pot Seven Can Tortilla 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 top100 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
- Instant Pot Creamy Chicken Fajita Soup
Serves: 8
EASY Instant Pot Seven Can Tortilla Soup (Perfect for Beginners)
4.43 from 7 votes
Not a lot of time for dinner? We got you covered. This Seven Can Chicken soup comes together in literally no time at all . . . and the awesome thing is that you can use pantry ingredients to make this easy meal!
Prep Time 5 minutes mins
Cook Time 4 minutes mins
Total Time 9 minutes mins
PrintPin
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
In the Youtube Video, I didn’t use all the spices – I only used the taco seasoning and salt and pepper. Either way you make it, it will taste delicious!
Please note that it does take about 10 minutes to come to pressure!
Nutrition
Calories: 284 kcal · Carbohydrates: 46 g · Protein: 22 g · Fat: 3 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 28 mg · Sodium: 909 mg · Potassium: 851 mg · Fiber: 13 g · Sugar: 7 g · Vitamin A: 947 IU · Vitamin C: 15 mg · Calcium: 65 mg · Iron: 4 mg
Equipment
Instant Pot
Recipe Details
Course: Main Course
Cuisine: American, Mexican
This post was included in our10 Fall Instant Pot Recipes video– for more inexpensive and delicious recipes like this one,click here to check it out!
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Join The Discussion
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June G. says:
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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Kerissa says:
I have the same question as, June G.
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Chris says:
So delicious, I got lots of compliments of this, and super easy!!!
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Kathy says:
What size can of chicken and enchilada sauce? I assume 15 oz can for the other items?
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Christine says:
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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Cyd says:
If you scroll down in the post you will see the detailed recipe. It has all the sizes of cans.
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Patty says:
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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R Lloyd says:
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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Becky Lechuga says:
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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Cyd says:
Hi Becky! We are always learning with our Instant Pots. I think you will absolutely love it!
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Ann Hughes says:
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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Susan McEachern says:
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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Gail Fort says:
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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Patricia murray says:
I am still not a believer but my husband wanted to try it. More later!
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Michele Patton says:
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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Michele Patton says:
I have a 2nd question with reheating leftovers. Would I reheat this soup using the saute or pot in pot?
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Cyd says:
Reheating soup in the Instant Pot pressure cooker is super easy! All you need to do is pour the soup in the Instant Pot, close the lid, turn the valve to a Sealing position, press the “Pressure Cook” or “Manual” button and set the time to ZERO. Basically, the Instant Pot will reheat the soup while it’s coming to pressure. Since you are not cooking the soup but simply reheating it, zero minutes cooking time is just right :) When the timer beeps, the Instant Pot will automatically switch to “Keep Warm” mode and will keep your soup hot until you are ready to serve it.
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Cyd says:
Rice soaks up a lot of liquid, so you would want to add more. We rinse and drain the beans because we don't like the thick murky liquid the beans are sitting in.
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Le Ann says:
Can’t wait to try this one. What are the spices?
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Cyd says:
You aren't scrolling down far enough in the post to see the complete recipes with ingredient amounts and directions. It's all there.
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Charlyn says:
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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Cyd says:
You can leave the liquid from the corn and tomatoes.
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Dino says:
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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Astrid says:
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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Kimberly says:
How long would you cook in IP if frozen and straight from freezer?
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Rosella says:
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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Momma Cyd says:
https://www.sixsistersstuff.com/how-to-start-a-blog/ This should help.
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Momma Cyd says:
About 5 minutes if frozen.
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AMEE D says:
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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Momma Cyd says:
Hi Amee. This is what we love to hear. Thanks so much for letting us know that you loved the seven can tortilla soup.
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Laurie P says:
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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Jenna says:
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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Kim Black says:
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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Momma Cyd says:
Hi Kim. So glad your family liked the soup! It's a fun and easy soup for the Instant Pot and so delicious. Have a great week.
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JB says:
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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JB says:
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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Laurie Picard says:
One of our favorite dishes. Takes no time at all snd is always delicious!
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Angela says:
DELICIOUS and so easy!!!! Thank you for making dinners so easy and yummy!!!
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Bridget King says:
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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Joy says:
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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Momma Cyd says:
We are so happy to hear that this was your first recipe in your Instant Pot. So exciting!!!
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Shaina C says:
My whole family loves this recipe! Even my picky eater! I make it at least once a week.
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Sky says:
What is the serving size foe the nutritional information?
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Momma Cyd says:
It says this serves about 8, but you could easily have larger servings and serve fewer people. This is about a cup of soup.
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Leslie says:
Have you tried this blended? My children refuse to eat beans if they know they are there.
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Momma Cyd says:
We have not tried this blended with 2 different beans in this recipe. You would have to experiment on your kids with that.
About The Author:
Kristen Hills
Kristen lives in northern Utah with her husband, Ammon, and her four daughters. She’s the blog’s YouTube guru and she loves running in her spare time.
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