Description
This Pressure Cooker Chicken Taco Soup is a quick and easy healthy recipe that is perfect for chilly days.
Ingredients
Units
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- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, chopped
- 2 cups frozen or canned (drained) corn
- 3 cups low sodium chicken broth
- 1 can (14.5 oz) no salt added black beans, drained and rinsed
- 1 can (14.5 oz) no salt added diced tomatoes
- 1 (8 ounce) can no salt added tomato sauce
- 1 can (4.5 oz) can diced green chiles
- 1 (1 oz) packet low sodium taco seasoning
- chopped cilantro
- sour cream or plain Greek yogurt
- shredded cheese
- tortilla strips or chips
- diced avocado
- salt + pepper, to taste
Instructions
- Using the saute function, add the onion, garlic and olive oil to the pressure cooker and saute for 3-4 minutes or until the onion starts to soften. Add the chicken and continue to saute until the chicken is just browned.
- Stir in the corn, chicken broth, beans, tomatoes, tomato sauce, green chiles, and taco seasoning. Secure the lid on and cook on high for 12 minutes. When it is done cooking, quick release the pressure.
- Serve with desired toppings and enjoy!