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Chicken Taco Soup

Chicken Taco Soup

Chicken taco soup is a great way to warm up on a cold night or to fight off a cold when you get that first sign of congestion. With a soup that can warm you up and fight off a cold, it’s got to be pretty magical, right?
3.88 from 16 votes
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Course: Main Course
Cuisine: American
Keyword: Chicken Taco Soup, Chicken Taco Soup Instant Pot, Chicken Taco Soup Recipe, Taco Soup
Prep Time: 10 minutes
Cook Time: 6 minutes
Servings: 6 People
Calories: 394kcal
Author: Devour Dinner

Equipment

  • Pressure Cooker

Ingredients

  • 1 lb Chicken Breasts
  • 2 Cans Chicken Broth 14oz
  • 2 Tbs Butter
  • 1 Red Bell pepper
  • 1 Yellow Bell Pepper
  • 1/2 Cup Onion Diced
  • 1 Can Black Beans Rinsed and Drained
  • 1 Can Diced Green Chilies 4oz
  • 1 Can Petite Diced Tomatoes 14oz
  • 1 Cup Heavy Cream
  • 1 Tbs Chili Powder
  • 1/2 Tbs Paprika
  • 1/2 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 2 tsp Cumin
  • 1/4 tsp Cayenne
  • 2 Tbs Sugar
  • 1/2 tsp Salt
  • 1/2 cup Cilantro

Garnish

  • Cheese
  • Avocado
  • Tortilla Chips
  • Sour Cream
  • Tomato

Instructions

  • To make this chicken taco soup, you’ll need to set your pressure cooker to saute’ and wait for it to get nice and hot
  • Add 2 tbsp of olive oil or butter to your pot and let it melt
  • Dice your onion and bell peppers and then add them to your melted butter, Saute for about 2 or 3 minutes
  • Rinse your black beans and add with diced green chilies and petite diced tomatoes to the pressure cooker, then mix to combine
  • Pour in your chicken broth
  • Slice your chicken breasts into 3 long strips about the size of a chicken tender and place it on top of your vegetables and beans
  • In a separate bowl, combine your spices
  • Sprinkle your spices on top of your chicken breast slices
  • Toss some chopped cilantro on top, but do not stir
  • Close the lid and pressure cook on manual for 6 minutes with a 6-minute natural release
  • Open the lid and remove your chicken pieces
  • Using two forks, shred your chicken and place it back into the pressure cooker
  • Slowly pour in your heavy cream and stir
  • Garnish with sour cream, cheese, avocado, and tortilla chips and enjoy!

Nutrition

Calories: 394kcal | Carbohydrates: 29g | Protein: 24g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 113mg | Sodium: 820mg | Potassium: 1034mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2416IU | Vitamin C: 84mg | Calcium: 107mg | Iron: 4mg