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Risotto with Lemon and Shrimp
Healthy Chicken Taco Soup
| By : |
| Prep Time | 0 minutes |
| Cook Time | 25 minutes |
| Servings |
4 - 6 servings
|
Ingredients
Healthy Chicken Taco Soup:
- 1 tbsp olive oil
- 1 onion finely diced
- 1 tsp garlic minced
- 3 cups chicken broth warmed
- 1 1/2 lbs boneless, skinless chicken breasts cut into 6-8 pieces
- 15 oz black beans drained and rinsed
1 can - 15 oz pinto beans drained and rinsed
1 can - 15 oz Corn kernels drained
1 can - 15 ounce tomato sauce
1 can - 1 cup fresh salsa
- 1 oz taco seasoning
1 packet - 1 teaspoon hot sauce optional
For Garnish (optional):
- Diced avocado shredded cheese, tortilla chips, sour cream, chopped cilantro
Ingredients
Healthy Chicken Taco Soup:
For Garnish (optional):
|
Instructions
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
- Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add remaining ingredients to the pot and stir to combine.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 12 minutes.
- When the time is up, let the pressure naturally release for 3 minutes, then quick-release the remaining pressure.
- Carefully remove the meat from the pot to a cutting board and shred, then return to pot and stir to combine.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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This was delicious, told so by many. I added about 4 tsp of Southwest spice blend by blenditup. Makes a difference.
Excellent!
Love. Serve Sour cream over cornbread muffins or with garlic bread
I made MY WAAAYYYYY! So simple. Cook the meat. Dump n go. Since this recipe had the words, “Taco Soup,” I just save my recipe under Favorites. Used ground beef. 30 mins on HP, then saute if needed. Then dumped cans in: 1 tom sauce, 3 pinto beans, 1 corn, 4 oz jarred chiles, 1 chopped toms, 1.5 cans water, 4 TBSP taco season, 1 pkt dried ranch dress. mix. Set on HP for 15 m. (Just to heat added cans). Topped with shredded ch, sour cream n tortilla chips. Darn Tasty!
Awesome. Made this twice now. Added half a jar of jalapeno peppers, perfect spice.
I had a small taste and it is fabulous. Does anyone know all the caloric breakdown on this awesome recipe?
I made this for my husband and I and the leftovers were perfect for quick lunches! I added a bit of sour cream, cheddar cheese to top and a bit of hit sauce to make the hubby happy. Definitely a good go-to!
Easy and quick. Added olives and chilies. Needed salt to but thats to taste. Topped with tortilla strips and crema mexicana.
Easy to make and the whole family loved it!
Everyone loves it and its quick and easy.
This was so good! Only thing i did different was i cubed the chicken and used an 8oz jar of old elpaso taco sauce instead of salsa
AMAZING recipe. Make this every other week as an easy go to! Highly reccomend.