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- 1 lb boneless, skinless chicken breasts - 1 can black beans, rinsed and drained - 1 can corn, drained - 1 can diced tomatoes with green chilies - 1 small onion, diced - 2 cloves garlic, minced - 1 cup chicken broth The main ingredients bring a lot of flavor. The chicken gives the soup its heartiness. Black beans and corn add texture and nutrition. Diced tomatoes with green chilies give the soup a nice kick. Onion and garlic enhance the overall taste and aroma. - 1 tablespoon taco seasoning - 1 teaspoon cumin - Salt and pepper to taste - Fresh cilantro, chopped - 1 avocado, diced - Tortilla chips The seasonings are key to making this soup pop. Taco seasoning adds a classic flavor that everyone loves. Cumin brings warmth and depth. Salt and pepper let you adjust the taste to your liking. Fresh cilantro and avocado make great toppings. They add freshness and creaminess, making each bite special. Don’t forget the tortilla chips for that crunch! To start, place the boneless chicken breasts at the bottom of the Instant Pot. This step ensures even cooking. Make sure the chicken is fresh for the best flavor. Next, layer the ingredients. Add the diced onion and minced garlic on top of the chicken. Then, toss in the black beans, corn, and diced tomatoes. Pour in the chicken broth. Sprinkle the taco seasoning and cumin over everything. Stir gently to combine. This action helps the chicken soak in all the flavors. Now, it’s time to cook. Close the lid securely and set the steam valve to sealing. Choose the “Manual” or “Pressure Cook” setting. Adjust the timer to 15 minutes on high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. After that, do a quick release for any remaining pressure. This method keeps the chicken juicy. After opening the lid, take out the chicken breasts. Use two forks to shred the chicken. Return the shredded chicken back to the pot. Stir everything together to mix the flavors. For serving, scoop the soup into bowls. Top with diced avocado and chopped cilantro. Add a handful of tortilla chips for added crunch. This presentation makes the dish feel special. To make sure your chicken is tender, follow these tips: - Use fresh chicken: Fresh chicken breasts cook better and stay juicy. - Don’t overcook: Set your timer to 15 minutes. This gives you tender meat without drying it out. - Natural pressure release: Let the pressure release naturally for 10 minutes. This helps keep the chicken moist. Shred the chicken after cooking. Use two forks to pull it apart gently. Return it to the pot and stir well. You can customize the heat for your taste. Here’s how: - Taco seasoning: Start with one tablespoon. You can always add more later. - Cumin: This spice adds depth. Use one teaspoon, but feel free to increase for more flavor. - Fresh peppers: For extra heat, add diced jalapeños or serranos. Taste the soup before serving. Adjust the salt and pepper to your liking. If you don't have an Instant Pot, you can still enjoy this soup. Here are some options: - Slow cooker: Place all ingredients in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. - Stovetop: In a pot, combine all ingredients. Bring to a boil, then reduce heat. Simmer for 30-40 minutes until the chicken is cooked. These methods give you tasty chicken taco soup with minimal effort. Enjoy! {{image_2}} To make a vegetarian version of this soup, swap chicken for extra beans or lentils. You can use: - 1 can (15 oz) chickpeas, rinsed and drained - 1 can (15 oz) black beans, rinsed and drained - 1 cup diced bell peppers These swaps will keep it hearty and filling. You might want to add a little extra broth for a good texture. For more flavor, consider adding cheese or lime. You can mix in: - 1 cup shredded cheese, like cheddar or Monterey Jack - Juice of 1 lime A sprinkle of chili powder adds warmth. You can also add spices like smoked paprika or cayenne for extra kick. Top your soup with fun ingredients. Ideas for toppings include: - Diced avocado - Fresh cilantro - Sliced jalapeños Serve with tortilla chips for crunch. You can also pair it with a side salad for a colorful meal. To store your chicken taco soup in the fridge, follow these steps: - Let the soup cool to room temperature. - Transfer it to an airtight container. - Store in the fridge for up to 4 days. Make sure the lid is tight to keep the soup fresh. This helps maintain its flavor and texture. When you're ready to eat, just open the container and enjoy! If you want to keep your soup longer, freezing is a great option: - Allow the soup to cool completely. - Pour it into freezer-safe bags or containers. - Leave some space at the top. The soup will expand when frozen. - Label the bags with the date and type of soup. You can freeze it for up to 3 months. This way, you can enjoy a warm bowl anytime! When it's time to eat your soup, reheating it properly is key: - For the microwave, heat in short bursts. Stir in between to ensure even warming. - On the stove, pour the soup into a pot. Heat on low, stirring often until hot. These methods help keep the flavors intact and prevent the soup from burning. Enjoy your delicious chicken taco soup! Yes, you can use frozen chicken in this soup. Just make sure to add a few extra minutes to the cooking time. If you use frozen chicken, set the pressure cooking time to 18-20 minutes. This helps ensure the chicken cooks through. Always check that the chicken reaches 165°F for safety. Cooking in the Instant Pot takes about 15 minutes at high pressure. Add 10 minutes for natural pressure release. This means the total time is around 35 minutes from start to finish. It’s fast and easy! You can serve this soup in many ways. Here are some ideas: - Tortilla chips for crunch - Avocado for creaminess - Fresh cilantro for a burst of flavor - Sour cream for a cool touch - Rice for a filling side These sides make the meal more fun and tasty! This blog post covered how to make an easy Instant Pot Chicken Taco Soup. You learned about the main ingredients, like chicken, beans, and tomatoes. We explored simple steps, from preparing the chicken to serving hot bowls of soup. I shared tips for making your soup just right and ideas for variations, such as vegetarian options. Lastly, I gave advice on storing and reheating your soup. Use these tips to make a meal that warms your heart and brings joy to your table. Enjoy your cooking adventure!

Instant Pot Chicken Taco Soup

Discover the deliciousness of Instant Pot Chicken Taco Soup, perfect for a cozy meal at home! With tender chicken, hearty black beans, sweet corn, and zesty tomatoes, this easy recipe is packed with flavor. In just 35 minutes, you'll have a comforting bowl topped with creamy avocado and crunchy tortilla chips. Click through for step-by-step instructions and treat your taste buds to this scrumptious soup that's sure to become a family favorite!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) corn, drained

1 can (14.5 oz) diced tomatoes with green chilies

1 small onion, diced

2 cloves garlic, minced

1 cup chicken broth

1 tablespoon taco seasoning (homemade or store-bought)

1 teaspoon cumin

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

1 avocado, diced (for topping)

Tortilla chips (for serving)

Instructions
 

Prep the Chicken: Place the boneless chicken breasts at the bottom of the Instant Pot.

    Add Ingredients: Add the diced onion, minced garlic, black beans, corn, diced tomatoes (with their juice), chicken broth, taco seasoning, and cumin over the chicken. Stir gently to combine, ensuring the chicken is submerged.

      Season: Season with salt and pepper to taste.

        Pressure Cook: Close the lid of the Instant Pot, ensuring the steam valve is set to sealing. Select the “Manual” or “Pressure Cook” setting and adjust the timer to 15 minutes on high pressure.

          Release Pressure: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.

            Shred Chicken: Open the lid and remove the chicken breasts. Shred the chicken using two forks and return the shredded chicken to the pot. Stir to combine the flavors.

              Serve: Scoop the soup into bowls, topping with diced avocado, chopped cilantro, and a handful of tortilla chips for crunch.

                - Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 6