Chicken Taco Soup

We love taco soup but try to limit red meat. We still love our beloved taco soup, though, so I changed very little to develop the chicken version.

This qualifies as a Hasty Tasty Meal because many ingredients are in your pantry. I developed this recipe for the electric pressure cooker, yet it can be adapted for stovetop or slow cooker cooking.

Recipe

Chicken Taco Soup

Makes 5–6 servings

INGREDIENTS

  • 1.5 pounds Boneless skinless chicken thighs (fresh or frozen)
  • 1 onion, chopped
  • 1 can tomatoes and green chilies
  • 1 can corn
  • 3 cans beans, your choice of varieties *
  • 1 15 oz. can tomato sauce
  • 1 packet taco seasoning mix
  • 1 quart chicken broth (cooking liquid from chicken)
  • (Optional) toppings (cheese, chips, scallions, sour cream)

DIRECTIONS

  1. Place chicken in pressure cooker in 2 cups water. Add salt and pepper.
  2. Cook 10 minutes under pressure and then let pressure drop on its own.
  3. Remove chicken from cooking liquid. Pour liquid into a quart measuring pitcher. Add water if necessary to bring amount of broth to 1 quart.
  4. Heat pressure cooker pot and sauté onions. Add taco seasoning packet and stir, just a few seconds until the spices are fragrant. Turn off heat.
  5. Add broth and deglaze the pot.
  6. Shred chicken meat and add to broth.
  7. Open beans, drain, then add to pot.
  8. Add corn, tomato sauce, and diced tomatoes (do not drain) to pot.
  9. Pressure cook soup for 10 minutes.
  10. Carefully release pressure and serve with your choice of toppings.

Enjoy.

*This recipe uses garbanzo, black, and pinto beans

1 Comment

Filed under Healthful Eating

One response to “Chicken Taco Soup

  1. Pingback: Chicken Taco Soup — HASTY TASTY MEALS BLOG | My Meals are on Wheels

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