Instant Pot Chicken Taco Soup
This Instant Pot Chicken Taco Soup will make you fall in love with your Instant Pot all over again! This taco chicken soup is a delightful blend of flavors that perfectly captures the essence of a chicken taco in a warm, comforting soup.
Servings: 5
Calories: 280kcal
Ingredients
- 2 boneless skinless chicken breasts
- 2 10 oz cans Rotel
- 2 tbsp taco seasoning
- 1/4 tsp cumin
- 1 small onion chopped
- 1 tsp minced garlic
- 1 15.5 oz can seasoned black beans drained
- 1 8 oz can tomato sauce
- 10 oz bag frozen corn
- 1/2 tsp chili powder
- ½ cup water
Instructions
- Add all of your ingredients to the instant pot. Give it a good stir to make sure that everything is incorporated well.
- Close the instant pot on your lid by twisting it closed. Close the valve to seal the pressure by pushing the valve away from you.
- Set your instant pot to high pressure for 10 minutes. After the instant pot has completed, do a quick release by pulling the valve toward you to release the pressure.
- Remove the chicken breast from the instant pot and transferred it to a cutting board. Shred your chicken, and then add back to your instant pot. Mix well.
- Serve as is, or top with your favorite toppings such as sour cream, tortilla chips/strips, cilantro, cheese, and more! Enjoy!
Notes
- After cooking, the easiest way to shred chicken is using two forks. Alternatively, you can use a hand mixer on low speed to shred it quickly in the pot.
- Control the spiciness of your soup by adjusting the amount of chili powder and type of Ro-tel you use. If you're not a fan of heat, go for a mild Ro-tel and decrease the chili powder
Nutrition
Calories: 280kcal | Carbohydrates: 37g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 56mg | Sodium: 784mg | Potassium: 822mg | Fiber: 7g | Sugar: 11g