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Instant chicken chicken soup
Preparation time
15 min
Cooking time
4 min
Total time
40 min
The Instant Chicken Taco Soup is a real dump and start your meal with a loft. This is a cute and delicious soup, with tender chicken breasts, beans and vegetables. Make this soup in less than an hour!
ingredients
- 2 Packages (1 oz) Taco seasoning, divided
- 2 (8 oz) Chicken breast
- 1 Can (15 oz) Black beans, drain and rinse
- 1 Can (15 oz) Red kidney beans, drain and rinse
- 1 Can (15 oz) Garbanzo beans, drain and rinse
- 1 (14 oz) can Diced tomatoes, with juice
- 1 (10 oz) can Tomatoes and green chillies (like Rotel®)
- 1 (14 oz) can Chicken soup, low sodium (1 3/4 cups)
- 1 Can (15 oz) Corn, drained (or 2 cups frozen)
garnishes
- Sour cream
- Avocado
- Tortilla chips
- coriander
- Fresh lime juice
- Chopped Cheddar cheese
- Cut Jalapeños
instructions
- Put the chicken breast in a large plastic bag with a zipper. Sprinkle 1 packet of seasoned spices on all sides of chicken. Close the bag and rub the seasoning into the meat. Set aside.
- Press the Cook / Manual key on the stove, then press the +/- button or the dial to select 4 minutes. High. This will start the pot and heat it.
- Add all other ingredients to the pot except corn. Stir.
- Add the chicken breasts to the pot and press them lightly to soak them.
- Close the lid and place the steam release button in the sealing position.
- It will take a few minutes in the pot to get pressure.
- When the cooking cycle is complete, turn off the pot and let it stand undisturbed for 12 minutes (natural release for 12 minutes). Then turn the steam release button to the vent position to release the remaining steam / pressure.
- When the needle in the lid is lowered back, open the lid.
- Add the corn.
- Remove the chicken breast to the plate and cut the meat using two forks.
- Return the chicken to the pot.
- Mix well and taste. Adjust salt as needed.
- Serve in a bowl with any garnish you like.
Prescription notes
A place-specific recipe.
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