Instant Pot Chicken Taco Soup

Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Instant Pot Chicken Taco Soup at home. This recipe serves 4 and costs $2.72 per serving. One portion of this dish contains roughly 25g of protein, 8g of fat, and a total of 346 calories. This recipe is liked by 3 foodies and cooks. This recipe from Pink When requires canned tomatoes, olive oil, corn, and chili powder. From preparation to the plate, this recipe takes around 25 minutes. Only a few people really liked this main course. It will be a hit at your Autumn event. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is super. If you like this recipe, take a look at these similar recipes: Instant Pot Pressure Cooker Pot Roast, How to Make a Chicken Taco Crock Pot, and Instant Pot Curried Lentil 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:

Quickview
345 Calories
25g Protein
7g Total Fat
49g Carbs
83% Health Score
Limit These
Calories
345k
17%

Fat
7g
12%

  Saturated Fat
1g
7%

Carbohydrates
49g
17%

  Sugar
11g
13%

Cholesterol
36mg
12%

Sodium
887mg
39%

Get Enough Of These
Protein
25g
51%

Vitamin K
230µg
219%

Vitamin C
142mg
173%

Manganese
1mg
81%

Iron
11mg
64%

Vitamin B3
11mg
57%

Potassium
1919mg
55%

Vitamin B6
1mg
51%

Magnesium
200mg
50%

Fiber
12g
49%

Copper
0.86mg
43%

Folate
160µg
40%

Vitamin A
1920IU
38%

Phosphorus
382mg
38%

Selenium
25µg
36%

Vitamin B1
0.52mg
35%

Calcium
311mg
31%

Vitamin B2
0.52mg
31%

Vitamin E
3mg
26%

Vitamin B5
1mg
16%

Zinc
2mg
16%

Vitamin B12
0.11µg
2%

covered percent of daily need
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