HEALTHY INGREDIENT RECIPES HEALTHY MEAT & POULTRY RECIPES HEALT

Instant-Pot Chicken Taco Soup

5.0 (1) 1 REVIEW

If you love tacos, this Instant Pot chicken taco soup won't disappoint. Silky
strained tomatoes add body, while shredded chicken, beans and spices add
those rich and spicy familiar flavors. And don't forget the toppings! Melted
cheese, creamy sour cream and crushed tortilla chips round out this new
family favorite.

By
Julia Levy
|
Updated on July 22, 2020

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 Prep Time: Additional Time:
35 mins 20 mins

Total Time: Servings:

55 mins 8

Yield:
8 servings

Nutrition Profile:
Egg Free
Gluten-Free
High-Protein
Nut-Free
Soy-Free

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Ingredients

1 tablespoon chili powder

1 ½ teaspoons garlic powder

1 ½ teaspoons ground cumin

1 teaspoon paprika

2 ½ pounds bone-in chicken thighs, skin removed

2 tablespoons extra-virgin olive oil

1 26.5-ounce carton strained tomatoes (such as Pomì)

1 15-ounce can no-salt-added diced tomatoes

1 (15 ounce) can no-salt-added black beans, rinsed

 1 (15 ounce) can no-salt-added pinto beans, rinsed

1 (7 ounce) can chopped green chiles, undrained

2 cups unsalted chicken broth

1 cup frozen corn kernels

¼ teaspoon salt

1 cup shredded Mexican cheese blend

1 ½ cups tortilla chips (about 2 ounces), broken into pieces

½ cup chopped scallions

½ cup chopped fresh cilantro

¼ cup sour cream

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Directions

Step 1
Combine chili powder, garlic powder, cumin and paprika in a small bowl;
sprinkle the mixture evenly all over chicken. Set aside.

Step 2
Select Sauté setting on a programmable pressure multicooker (such as
Instant Pot; times, instructions and settings may vary according to cooker
brand or model). Select High temperature setting and allow to preheat for 2
to 3 minutes. Add oil to the cooker. Working in 2 batches, add the chicken;
cook until browned on both sides, about 3 minutes per side. Transfer the
chicken to a plate.

Step 3
Press Cancel. Add strained tomatoes, diced tomatoes, black beans, pinto
beans, chiles, broth, corn and salt. Nestle the chicken into the mixture.
Cover the cooker and lock the lid in place. Turn the steam release handle to
Sealing position. Select Manual/Pressure Cook setting. Select High
pressure for 10 minutes. (It will take 10 to 15 minutes for the cooker to
come up to pressure before cooking begins.)

Step 4
When the cooking has finished, carefully turn the steam release handle to
Venting position and let steam fully escape (the float valve will drop; this
will take 2 to 3 minutes). Remove the lid from the cooker. Transfer the
chicken to a plate; using 2 forks, shred into bite-size pieces. Discard bones.
Stir the chicken back into the soup. Ladle evenly into 8 bowls; top with
cheese, chips, scallions, cilantro and sour cream.

Tips
Equipment: Electric pressure cooker (multicooker)

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Nutrition Facts
(per serving)

440 19g
Calories Fat