Insta Pot Chicken Taco Soup
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min Servings: 6
Calories: 66kcal
Ingredients
🌮 2 Boneless Skinless Chicken Breasts
🌮 1 Onion Diced
🌮 1 15 Ounce Can Chicken Broth
🌮 1 15 Ounce Can Kidney Beans
🌮 1 15 Ounce Can Black Beans
🌮 1 15 Ounce Can Corn
🌮 1 15 Ounce Can Diced Tomatoes
🌮 1 8 Ounce Can Tomato Sauce
🌮 2 Tablespoons Taco Seasoning
🌮 2 Tablespoons Dry Ranch Seasoning
🌮 Sour Cream,Shredded Cheese, Diced Tomatoes, Sliced Avocado If Desired For Garnish
Instructions
1. Place chicken breast in instant pot.
2. Top with onion, chicken broth, kidney beans, black beans ,corn, diced tomatoes tomato sauce,taco seasoning, and ranch seasoning. Stir to combine.
3. Seal Instant Pot. Cook on soup mode for 30 minutes. Release pressure.
4. Remove and shred chicken. Stir to combine.
5. Serve with sour cream, shredded cheese, diced tomatoes and sliced avocado if desired.
Notes
Ingredients Notes and Shopping Tips
🌮 Chicken: You could also use browned ground beef if you'd prefer.
🌮 Chicken Broth: Use broth 50% reduced sodium if you can find it to avoid an overly salty soup.
🌮 Beans: Drain your beans and rinse in cold water using a colander to take off the canning liquid.
🌮 Corn: Fresh, frozen, or (drained) canned corn can be used.
🌮 Taco Seasoning: Use store-bought or homemade from scratch
Credits:
Chef Bizzy