Are you in search of a comforting meal that’s not only delicious but also quick and easy to prepare? Look no further than this delightful pressure cooker chicken taco soup recipe Bursting with flavors of tender chicken, hearty beans, sweet corn, and robust taco seasoning, this soup is a perfect balance of wholesome ingredients that will satisfy your taste buds and warm your soul. Whether you’re cooking for a bustling family dinner or planning a cozy night in, this recipe promises to deliver a bowl of goodness that everyone will enjoy.
Nutritional Value
Before delving into the detailed steps, let’s explore the approximate nutritional information per serving of this pressure cooker chicken taco soup:
Calories: 300-350 kcal
Protein: 25-30 grams
Carbohydrates: 25-30 grams
Fiber: 5-7 grams
Sugar: 3-5 grams
Fat: 10-15 grams
Saturated Fat: 2-3 grams
Trans Fat: 0 grams
Cholesterol: 60-80 mg
Sodium: 800-1000 mg
Ingredients
Gather these ingredients to create your pressure cooker chicken taco soup:
1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium onion, diced
1 bell pepper (any color), diced
3 cloves garlic, minced
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) corn kernels, drained
1 can (15 ounces) diced tomatoes
1 can (4 ounces) diced green chilies
4 cups chicken broth
1 packet (1 ounce) taco seasoning
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla strips
Instructions
Step 1:
Sauté Aromatics
Prepare Pressure Cooker: Set your pressure cooker to sauté mode. Heat olive oil and sauté diced onion and bell pepper until softened, about 3-4 minutes. Add minced garlic and sauté for another 1-2 minutes until fragrant.
Step 2:
Pressure Cook
Combine Ingredients: Add chicken breasts, black beans, kidney beans, corn, diced tomatoes, diced green chilies, chicken broth, and taco seasoning to the pressure cooker. Stir well to combine all ingredients.
Cook Under Pressure: Secure the lid on the pressure cooker and set to high pressure for 10 minutes. Once the cooking cycle is complete, allow natural pressure release for 5 minutes, then carefully perform a quick release to release any remaining pressure.
Step 3:
Shred Chicken
Shred and Return Chicken: Remove chicken breasts from the pressure cooker and shred them using two forks. Return the shredded chicken to the soup mixture in the pressure cooker.
Step 4:
Adjust Seasoning and Serve
Season to Taste: Taste the soup and adjust seasoning with salt and pepper according to your preference.
Serve Hot: Ladle the hot soup into bowls. Garnish each serving with shredded cheese, a dollop of sour cream, avocado slices, chopped cilantro, and tortilla strips for added texture and flavor.
Sure Here are some common questions related to making chicken taco soup:
How do you make chicken taco soup in a pressure cooker?
To make chicken taco soup in a pressure cooker, start by sautéing onions, peppers, and garlic. Add chicken breasts, beans, corn, tomatoes, green chilies, chicken broth, and taco seasoning. Pressure cook for 10 minutes, shred the chicken, and adjust seasoning before serving.
What ingredients do you need for chicken taco soup?
You’ll need chicken breasts, olive oil, onion, bell pepper, garlic, black beans, kidney beans, corn kernels, diced tomatoes, diced green chilies, chicken broth, taco seasoning, and optional toppings like shredded cheese, sour cream, avocado, cilantro, and tortilla strips.
Can you make chicken taco soup ahead of time?
Yes, chicken taco soup can be made ahead of time and stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding any fresh toppings just before serving.
How can you adjust the spice level in chicken taco soup?
You can adjust the spice level by adding more or less taco seasoning, adjusting the amount of diced green chilies, or adding a pinch of cayenne pepper or hot sauce to taste.
What are some optional toppings for chicken taco soup?
Popular toppings include shredded cheese, sour cream, diced avocado, chopped cilantro, lime wedges, and crispy tortilla strips or chips.
Can you freeze chicken taco soup?
Yes, chicken taco soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Conclusion
In conclusion, this easy pressure cooker chicken taco soup is a fantastic choice for anyone seeking a delicious and nutritious meal that’s quick to prepare. The combination of tender chicken, wholesome beans, sweet corn, and zesty taco seasoning creates a soup that is not only hearty and satisfying but also packed with essential nutrients. Whether you’re feeding a hungry family or simply craving a bowl of comforting goodness, this recipe is sure to impress. Enjoy the flavors of Tex-Mex cuisine in every spoonful and savor the convenience of