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?

4 from 18 votes

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Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 6 minutes

Servings: 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
½ 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
½ Tbs Paprika
½ teaspoon Onion Powder
1 teaspoon Garlic Powder
2 teaspoon Cumin
¼ teaspoon Cayenne
2 Tbs Sugar
½ teaspoon Salt
½ 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 tablespoon 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!

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