🏷️ Category: lunch
🌍 Cuisine: Mexican
⭐ Difficulty: Medium
⏱️ Time: 25 min
📝 Introduction
Whip up this delicious Instant Pot Chicken Taco Soup in just 25 minutes! Perfect for busy weeknights, this gluten-free and dairy-free Mexican-inspired soup is packed with protein-rich chicken, black beans, corn, and zesty tomatoes. With 25g of protein per serving and only 346 calories, it's a nutritious and satisfying lunch option that serves four at just $2.72 per bowl. Customize with your favorite toppings like avocado or sour cream for an extra burst of flavor!
🥘 Ingredients
• boneless/skinless chicken breasts0.5 pound
• black beans10 oz
• corn10 oz
• chilis4 oz
• canned tomatoes28 oz
• chili powder2 tsp
• cilantro0.25 cup
• bell pepper1 medium
• green onion0.25 cup
• olive oil1 tbsp
• onion1
• water1 cup
👨🍳 Cooking Steps
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.
