Instant Pot Chicken Taco Soup

Instant Pot Chicken Taco Soup

Instant Pot Chicken Taco Soup

By pinkwhen.com
25 minutes

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Details
  • Servings:   4
  • Calories:   346
  • Protein:   26g
  •  
  • Fiber:   13g
  • Sugar:   12g
  • Carb Total:   38g
  •  
  • Saturated:   2g
  • Fat Total:   8g
  •  
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   6 Points
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Cuisine
  • Mexican
  • soup
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • ½ pound boneless/skinless chicken breasts
  • 1 10 oz can of black beans
  • 1 10 oz can of corn
  • 1 4oz can chopped green chilis
  • 1 28oz can diced tomatoes
  • 2 tsp chili powder
  • ¼ cup dried cilantro
  • 1 medium green bell pepper finely chopped
  • ¼ cup chopped green onion
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 1 cup water
Instructions

Press the

Saute button on the Instant Pot and heat oil.

Add onion and bell pepper and saute until translucent.

Add tomatoes including juice and add water. Make sure to scrape all of the bits from the sides and bottom of the Instant Pot as you are stirring.

Add chicken, chili powder, corn, black beans, green onions, green chilis, and cup of cilantro. Lock lid. Press the manual or pressure cook button and set time for 15 minutes. When time is up, do a quick release until the valve drops and then unlock the lid. Shred the chicken using two forks and then let the soup simmer for 5 minutes.

Serve the soup into bowls and then top with your favorite toppings such as sour cream, cheese, avocado, etc.

View original preparation instructions

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