Instant Pot Chicken Taco Soup
O receptu
Need a gluten free and dairy free main course? Instant Pot Chicken Taco Soup could be an excellent recipe to try. One portion of this dish contains approximately 25g of protein, 8g of fat, and a total of 346 calories. This recipe serves 4 and costs $2.72 per serving. Head to the store and pick up chili powder, black beans, green onion, and a few other things to make it today. It is brought to you by Pink When. 3 people were impressed by this recipe. It will be a hit at your Autumn event. Only a few people really liked this Mexican dish. From preparation to the plate, this recipe takes approximately 25 minutes. With a spoonacular score of 92%, this dish is great. Users who liked this recipe also liked Instant Pot Chicken Taco Soup, Instant Pot Chicken Taco Soup, and Instant Pot Chicken Taco Soup.
Sastojci
- 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
Priprema
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.
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