Eating Well

Instant-Pot Chicken Taco Soup

Name: Instant-Pot Chicken Taco Soup
Prep time: 35 min
Total time: 55 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 15-ounce can no-salt-added diced tomatoes; 1 can chopped green chiles, undrained; 1 cup frozen corn kernels; 1 ½ cups tortilla chips , broken into pieces; ½ cup chopped scallions; ¼ cup sour cream; ½ cup chopped fresh cilantro; 1 tablespoon chili powder; 1 cup shredded Mexican cheese blend; 1 26.5-ounce carton strained tomatoes; 1 can no-salt-added pinto beans, rinsed; 2 ½ pounds bone-in chicken thighs, skin removed; 1 ½ teaspoons ground cumin; 2 cups unsalted chicken broth; 1 teaspoon paprika; 1 ½ teaspoons garlic powder; 1 can no-salt-added black beans, rinsed; ¼ teaspoon salt

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 ...

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55 min

TOTAL TIME

857

CALORIES

$4.09

PER SERVING