INSTANT POT CHICKEN TACO SOUP

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INSTANT POT CHICKEN TACO SOUP

INGREDIENTS

  • 1 white onion , chopped finely
  • 1 (16 oz.) can chili beans
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can whole kernel corn, drained
  • 1 (8 oz.) can tomato sauce
  • 2 (14.5 oz.) cans diced tomatoes with green chiles, undrained
  • 1 (1.25 oz.) package taco seasoning
  • 3 whole skinless , boneless, chicken breasts, thawed or frozen

DIRECTIONS

  • Stir onion, beans, corn, tomato sauce, dice tomatoes, and taco sauce into a slow cooker.
  • I sautee the onion before to make sure that they are not crunchy.
  • Lay the chicken breast on top of the mixture, pressing down slightly so that it gets covered by other ingredients.
  • Set slow cooker to low heat, cover, and cook for 3-4 hours on low if your chicken is thawed.
  • May take 4-5 hours on low if your chicken is frozen.
  • Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup.
  • You can add some water if you like it a little thinner.
  • Top with shredded cheese, sour cream, and crushed tortilla chips.
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0 Points (Freestyle)
12 servings