Recipes
Chicken Taco Soup
- Soups
If you love tacos, this Instant Pot chicken taco soup won't disappoint. Silky strained tomatoes add body, while shredded chicken, beans and spices add those rich and spicy familiar flavors. And don't forget the toppings! Melted cheese, creamy sour cream and crushed tortilla chips round out this new family favorite.
Ingredients
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1 tablespoon chili powder
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1 ½ teaspoons garlic powder
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1 ½ teaspoons ground cumin
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1 teaspoon paprika
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2 ½ pounds bone-in chicken thighs, skin removed
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2 tablespoons extra-virgin olive oil
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1 26.5-ounce carton strained tomatoes (such as Pomì)
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1 15-ounce can no-salt-added diced tomatoes
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1 (15 ounce) can no-salt-added black beans, rinsed
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1 (15 ounce) can no-salt-added pinto beans, rinsed
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1 (7 ounce) can chopped green chiles, undrained
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2 cups unsalted chicken broth
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1 cup frozen corn kernels
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¼ teaspoon salt
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1 cup shredded Mexican-style cheese blend
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1 ½ cups tortilla chips (about 2 ounces), broken into pieces
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½ cup chopped scallions
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½ cup chopped fresh cilantro
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¼ cup sour cream
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