Instant Pot Chicken Taco Soup
Instant Pot Chicken Taco Soup might be just the Mexican recipe you are searching for. For $2.72 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. One portion of this dish contains about 25g of protein, 8g of fat, and a total of 346 calories. This recipe serves 4. It can be enjoyed any time, but it is especially good for Winter. From preparation to the plate, this recipe takes approximately 25 minutes. It works well as a reasonably priced soup. 6 people were impressed by this recipe. Head to the store and pick up olive oil, onion, canned corn, and a few other things to make it today. It is brought to you by Pink When. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 95%, this dish is outstanding. Similar recipes include Instant Pot Chicken Taco Soup, Instant Pot Chicken Taco Soup, and Instant Pot Chicken Taco Soup.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 20 minutes
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
Equipment:
instant pot
bowl
Cooking instruction summary:
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.
Step by step:
1. Press the
2. Saute button on the Instant Pot and heat oil.
3. Add onion and bell pepper and saute until translucent.
4. 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.
5. 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.
6. Serve the soup into bowls and then top with your favorite toppings such as sour cream, cheese, avocado, etc.
Nutrition Information:
covered percent of daily need
