Chicken Taco Soup

This chicken taco soup is made in the Instant Pot for a fast and healthy dinner! It's 0 points on the Weight Watchers Freestyle plan (if you leave the toppings off)!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Author Natalie Dixon- A Turtle's Life for Me


  • 2 boneless, skinless chicken breasts
  • 1 small onion chopped
  • 2 15 oz cans diced tomatoes undrained
  • 1 15 oz can corn drained
  • 1 15 oz can black beans drained and rinsed
  • 1 15 oz can Great Northern beans drained and rinsed
  • 1 6 oz can tomato paste
  • 2 tbsp taco seasoning
  • 2 tbsp dry Ranch dressing seasoning
  • 2 tsp cumin


  1. Add all ingredients except chicken and diced tomatoes to your Instant Pot. Stir to combine. Then add you chicken and stir it into the other ingredients. Finally, place your diced tomatoes on top, but do not stir them in.

  2. Seal lid and set the pressure release valve to the sealed position. Set instant pot to manual, high pressure for 8 minutes. 

  3. Allow the pressure to naturally release for 5 minutes and then quick release the pressure. 

  4. Remove chicken breasts and shred using 2 forks. Return the chicken to the pot and stir to combine.

Recipe Notes

The recipe as stated is 0 points on the Weight Watchers Freestyle program. If you add toppings, the points will need to be recalculated.

Optional toppings:
cheddar cheese
sour cream
green onions, chopped
black olives

*SLOW COOKER option- Place all ingredients (except toppings) in the slow cooker. Cook on low for 6 hours or high for 3 hours.