Instant Pot Chicken Taco Soup

Name: Instant Pot Chicken Taco Soup
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: ½ pound boneless/skinless chicken breasts; 1 10 oz can of black beans; 1 10 oz can of corn; 1 4oz can chopped green chilis; 1 28oz can diced tomatoes; 2 tsp chili powder; ¼ cup dried cilantro; 1 medium green bell pepper finely chopped; ¼ cup chopped green onion; 1 tbsp olive oil; 1 onion finely chopped; 1 cup water

“Need a gluten free and dairy free main course? Instant Pot Chicken Taco Soup could be an excellent recipe to try. One portion of this dish contains approximately 25g of protein, 8g of fat, and a total of 346 calories. This recipe serves 4 and costs $2.72 per serving. Head to the store and pick up chili powder, black beans, green onion, and a few other things to make it today. It is brought to you by Pink When. 3 people were impressed by this recipe. It will be a hit at your Autumn event. Only a few people really liked this Mexican dish. From preparation to the plate, this recipe takes approximately 25 minutes. With a spoonacular score of 92%, this dish is great. Users who liked this recipe also liked Instant Pot Chicken Taco Soup, Instant Pot Chicken Taco Soup, and Instant Pot Chicken Taco Soup.”

total: 25 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Boneless/skinless chicken breasts½ lb
Black beans10 oz
Corn10 oz
Chilis4 oz
Canned tomatoes28 oz
Chili powder2 tsp
Cilantro¼ cup
Bell peppermedium1 medium
Green onion¼ cup
Olive oil1 tbsp
Onion1
Water1 cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.