Soup

Instant Pot Chicken Taco Soup is for Soup.

Instant Pot Chicken Taco Soup takes 15 minutes to prepare.

Instant Pot Chicken Taco Soup takes 14 minutes to cook.

Instant Pot Chicken Taco Soup makes 8 servings.

The ingredients for Instant Pot Chicken Taco Soup are:

6 cups chicken stock
2 cups yellow onion diced
2 can diced tomatoes 14.5 ounces
1 Tbs minced garlic
2 pounds chicken breasts or tenderloins
1 cup Salsa
4 tsp cumin
4 tsp garlic powder
1 tsp paprika
2 tbsp chili powder
1 tsp salt
.25 cup salsa verde
2 can black beans drained and rinsed (14.5 ounce can)
1 bag sweet kernel corn frozen, 10oz

Here is how you make Instant Pot Chicken Taco Soup:

Add the chicken stock, onions, tomatoes and garlic to the pot. Place the chicken breasts on top, and add the salsas and spices on top of that. Last, add the drained and rinsed black beans and corn on top, and do not stir. Place the lid on, lock it, and cook the mixture on manual high pressure for 7 minutes. Let the pressure release naturally for about 10 minutes, then quick release the rest, using the release lever. When the pot has depressurized, and you can remove the lid, remove the chicken and shred it with two forks. Add it back into the pot, stir Serve garnished with your favorite chicken taco soup toppers Serving Size: 8 servings Number of Servings: 8Recipe submitted by SparkPeople user FREKLE22.

The nutritional information for Instant Pot Chicken Taco Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 248.2

• Total Fat: 1.9 g
• Cholesterol: 70.0 mg
• Sodium: 1,040.9 mg
• Total Carbs: 27.3 g
• Dietary Fiber: 6.2 g
• Protein: 30.0 g