It’s that crazy-busy time of the year when simple dinner recipes are most welcome. This fantastic soup, rich in tex-mex flavor, comes together in no time using chicken breasts and a number of pantry staples you probably already have on hand. No garnish is necessary for this hearty soup, but feel free to add your favorites. I strongly recommend a dollop of sour cream.

Items used to make this recipe:

(affiliate links)

• My Instant Pot https://amzn.to/3CMBCtd

• rotel tomatoes https://amzn.to/3CUklyy

• canned black beans https://amzn.to/3scXWYc

• taco seasoning https://amzn.to/3AyIvMM

• knorr chicken bouillon cubes https://amzn.to/2Ue0dpr

Instant Pot Chicken Taco Soup

makes 6 generous servings

Printable Recipe

Ingredients

• 2 1/2 pounds chicken breasts (boneless, skinless), cut into large pieces

• 4 cups water

• 2 knorr chicken bouillon cubes

• 2 packets taco seasoning (any heat level)

• 4 cans (10oz) rotel tomatoes, undrained (any kind)

• 2 cans (14oz) black beans, rinsed and drained

• 10 oz canned or frozen corn kernels, drained

• Optional Garnish: sour cream, shredded cheese, sliced scallions, chopped cilantro or parsley, tortilla strips, etc.

Directions

1. Place water, bouillon cubes, and taco seasoning in instant pot and stir to combine, then stir in chicken pieces; place lid on and be sure the vent is set to “sealing”.

2. Cook on “manual” or “high pressure” for 20 minutes, then allow the pressure to release naturally for an additional 20 minutes.

3. Manually release any remaining pressure; remove chicken, shred with 2 forks, and return to pot.

4. Stir in undrained canned tomatoes, drained black beans, and corn; stir well and serve.

Notes

• To make in slow cooker, place all ingredients in cooker and cook on low for 8 hours; remove chicken, shred, and return to slow cooker. Stir well and serve.

• I had some okra slices stashed away in the freezer so I tossed them in and they were a great addition.

adapted from Jennifer Lynn