Go Back
To make this creamy taco soup, gather these simple ingredients: - 1 lb ground turkey or chicken - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced (any color) - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn kernels, drained - 1 can (10 oz) diced tomatoes with green chilies - 2 cups chicken broth - 1 packet taco seasoning - 1 cup cream cheese, cut into cubes - 1 cup shredded cheddar cheese - Salt and pepper to taste You can add fun toppings to your soup for extra flavor. Here are some great options: - Avocado slices - Chopped cilantro - Lime wedges - Additional cheese If you have special dietary needs, here are some easy swaps: - Use ground beef instead of turkey or chicken. - For a vegetarian option, try using lentils or mushrooms. - Replace chicken broth with vegetable broth for a vegan version. - Use dairy-free cream cheese to make it dairy-free. These simple ingredients and options make this Instant Pot creamy taco soup a versatile and tasty dish! {{ingredient_image_1}} First, I set my Instant Pot to sauté mode. I add one pound of ground turkey or chicken. I cook it for about five minutes. I break the meat apart with a spoon as it cooks. Once it is browned, I add one diced medium onion, three minced garlic cloves, and one diced bell pepper. I sauté these for another three to four minutes until the veggies soften. Next, I stir in one can of drained black beans and one can of drained corn. I also add one can of diced tomatoes with green chilies. Then, I pour in two cups of chicken broth and add one packet of taco seasoning. I mix everything well to combine. I close the lid and set the Instant Pot to manual mode. I cook on high pressure for ten minutes. After cooking, I let the pressure release naturally for five minutes. Finally, I switch to quick release for any remaining pressure. When I open the lid, I stir in one cup of cream cheese cut into cubes. I mix until it melts and blends well. Next, I add one cup of shredded cheddar cheese. I stir until it is fully melted. I taste the soup and season with salt and pepper if needed. Now, it's ready to serve! I love adding toppings like avocado, cilantro, lime wedges, or more cheese for extra flavor. To make the best creamy taco soup, use fresh ingredients. Fresh onions and peppers give great flavor. Make sure to brown the meat well. This adds depth to your soup. Don't skip the sauté step; it makes a big difference. When you add cream cheese, let it melt fully. This creates a smooth texture. Stir well to combine all the flavors. If you want a thicker soup, add less broth. Play around until you find your favorite texture. One common mistake is not draining the beans and corn. This can make your soup too watery. Another mistake is skipping the sauté step. It may seem faster but will lose flavor. Be careful with the taco seasoning. Adding too much can overpower the dish. Always taste and adjust salt and pepper at the end. Lastly, don't rush the pressure release. Letting it sit for a few minutes helps the flavors meld. To boost flavor, try adding lime juice right before serving. Fresh lime gives a nice zing. You can also mix in some chopped cilantro. This adds a fresh taste and color. If you like heat, add sliced jalapeños or hot sauce. Consider using smoked paprika for a different twist. Finally, top your soup with crushed tortilla chips. They add crunch and enhance the taco flavor. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh vegetables and herbs. Fresh ingredients elevate the soup's taste and nutrition. Customize the Spice Level: Adjust the amount of taco seasoning or add some jalapeños for extra heat, depending on your family’s preference. Make it Ahead: This soup can be made ahead of time and stored in the fridge for up to 3 days or frozen for later use. Just reheat before serving! Add More Protein: Consider adding cooked beans or lentils for a heartier soup, making it even more filling and nutritious. {{image_2}} You can make a vegan version of this soup. Swap the ground turkey or chicken for a can of lentils or 1 lb of crumbled tofu. Use vegetable broth instead of chicken broth. For creaminess, replace cream cheese with cashew cream or coconut cream. This keeps the soup rich and tasty while being plant-based. To change the spice level, add more or less taco seasoning. If you like heat, use a spicy taco seasoning mix. You can also add jalapeños or crushed red pepper flakes for extra kick. For less heat, choose a mild seasoning and skip the spicy add-ins. You can easily swap ingredients based on what you have. Use any color bell pepper or add more veggies like zucchini or corn. Instead of black beans, try pinto beans or kidney beans. This soup is flexible. Play with flavors to make it your own! To store your creamy taco soup, let it cool first. Use an airtight container. This keeps the soup fresh. You can store it in the fridge for up to three days. Make sure to label the container with the date. If you want it to last longer, consider freezing it. Reheat your soup on the stove or in the microwave. For the stove, pour it into a pot. Heat over medium until warm, stirring often. In the microwave, use a microwave-safe bowl. Heat for one minute, then stir. Keep heating in thirty-second bursts until hot. Add a splash of broth if it seems thick. If you want to freeze the soup, it’s easy! Pour the cooled soup into a freezer-safe bag. Lay it flat in the freezer. This saves space and makes thawing simple. It can last for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use ground beef. It adds a rich flavor to the soup. Brown the beef just like you would with turkey or chicken. The rest of the steps stay the same. Ground beef gives a heartier taste. Try it if you prefer its flavor! To spice up your soup, add jalapeños or hot sauce. You can mix in diced jalapeños when cooking the veggies. For hot sauce, start with a small amount. Taste and add more if you like it hotter. You can also use spicy taco seasoning for more heat. Yes, you can use regular cheese. However, cream cheese makes the soup creamy and rich. If you use regular cheese, add it at the end. Stir it in until it melts. This will give your soup a nice cheesy flavor, but it won’t be as creamy. To make creamy taco soup, we covered the needed ingredients, preparation steps, and helpful tips. You learned about toppings, substitutions, and ways to store leftovers. I shared options for vegan or spicier variations. Remember, avoiding common mistakes ensures success. Enjoy experimenting with flavors to find your perfect bowl! This soup adapts easily to your tastes and goals. Now, it’s time to make it your own and savor every bite!

Instant Pot Creamy Taco Soup

A delicious and creamy taco soup made easily in the Instant Pot.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb ground turkey or chicken
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper diced (any color)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 2 cups chicken broth
  • 1 packet taco seasoning
  • 1 cup cream cheese, cut into cubes
  • 1 cup shredded cheddar cheese
  • to taste salt and pepper
  • optional toppings: avocado, cilantro, lime wedges, or additional cheese

Instructions
 

  • Set your Instant Pot to sauté mode and add the ground turkey or chicken. Cook until browned, breaking it up with a spoon, about 5 minutes.
  • Add the diced onion, garlic, and bell pepper to the pot. Sauté for an additional 3-4 minutes until the vegetables soften.
  • Stir in the black beans, corn, diced tomatoes, chicken broth, and taco seasoning. Mix well to incorporate all ingredients.
  • Close the lid and set the Instant Pot to manual mode, cooking on high pressure for 10 minutes.
  • Once the cooking time is up, allow for a natural pressure release for 5 minutes, then carefully switch to quick release to vent any remaining pressure.
  • Open the lid and stir in the cream cheese cubes until melted and well combined.
  • Finally, add the shredded cheddar cheese and stir until it’s fully melted. Taste and season with salt and pepper if needed.
  • Serve warm with your choice of toppings such as avocado slices, chopped cilantro, lime wedges, or a sprinkle of extra cheese.

Notes

Feel free to customize with your favorite toppings.
Keyword creamy, easy, Instant Pot, soup, taco