Taco Soup
Yummy, AND effortless. Throw all the ingredients into the Instant Pot push the “soup” button, and walk away.
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Servings: 4
Ingredients
- 1 medium onion diced
- 2 cloves garlic, minced
- 1 can red enchilada sauce, mild
- 1 14 oz can diced tomatoes
- 1 14 oz can black beans, drained
- 1 14 oz can of corn
- 1 3 oz can of diced green chiles
- 1 T chili powder
- 1 T cumin
- 1 tsp hint of lime seasoning
- 4 cups chicken broth
- 2 large chicken breasts frozen
Instructions
- Put all ingredients into the Instant Pot.
- Select “soup” or if your pot doesn’t have that option, cook on manual high pressure for 30 minutes. Make sure your steam valve is set to “sealing”. If using raw but not frozen chicken, decrease time to 15 minutes.
- One the soup has finished cooking and the instant pot beeps to let you know, leave the pot sealed for another 10 minutes. This will allow all the steam inside the pot to settle so that your food doesn’t dry out (and make chicken rubbery) once the steam valve is released. After the ten minute mark, you can twist the steam valve and let it depressurize, which will take about three minutes. (Remember the IP takes time to come to pressure and to come off pressure, so the total time is more like 50-60 min).
- Take the chicken out of the pot and shred, then put it back in with the rest of the soup. I love to either melt in 1/2 a block of cream cheese, or serve each bowl of soup with some sour cream, avocado, and chips.
Notes
(Note: if you don’t have/can’t find the “hint of lime” seasoning, then just squirt some lime in your soup bowl once served.)