Intant Pot Chicken Taco Soup

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

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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

Southwestern Chicken Noodle Soup

I hope everyone enjoyed the holidays - I certainly did.  I've been cooking up a storm so stay tuned for lots of yummy posts.  Let's start with Tina's Crazy Cooking Challenge.  This month's challenge - Chicken Noodle Soup.   I make my own chicken noodle soup often, so it felt a bit odd searching the internet for someone else's recipe to make, but I knew I found the one I wanted to try when I stumbled upon a blog called My Big Fat Geek Recipes. The Southwestern Chicken Noodle Soup sounded so good.  Let me say this, it did not disappoint - very, very tasty.  I'll definitely be making this one again.

This soup is made in a slow cooker, but it can easily be made on the stove top if time is limited.  To further reduce cooking time, serve with tortilla chips or corn chips instead of taking the time to cook pasta.  And feel free to use leftover cooked chicken if you have it (hint - or pick up a rotisserie chicken).  Add the cooked chicken to the soup just before serving; long enough to heat it through. Also consider changing the vegetables to suit your family, and/or add beans, cheddar cheese, and a dollop of sour cream.  

Items used to make this recipe:

(affiliate links)

• Mrs. Dash Southwest Chipotle Seasoning https://amzn.to/2C4byLR

• Mrs. Dash Original Fiesta Lime Seasoning https://amzn.to/2SF9MHV

• Mrs. Dash 4-Flavor Combo https://amzn.to/2RdEc7x

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Southwestern Chicken Noodle Soup

makes 10-12 servings

Printable Recipe 

Ingredients

• 4-5 boneless chicken thighs, cut into bite size pieces

• 3 large carrots, chopped

• 4 stalks celery, chopped

• 1 medium onion, chopped

• 1/2 cup frozen corn

• 1/2 cup frozen peas

• 1/2 cup frozen green beans

• 1 tablespoon minced garlic

• 15-ounce can diced tomatoes (no need to drain the juice)

• 8 cups water

• 1/2 teaspoon ground pepper

• 1 tablespoon Kosher salt

• 1 1/2 tablespoons Mrs. Dash Southwestern Seasoning Blend

• 1 1/2 tablespoons Mrs. Fiesta Lime Seasoning Blend

• Cooked noodles, reserved

Directions

1. Place all the ingredients except the pasta in a slow cooker and cook on high for 6 hours.

2. Add cooked pasta to bowls just before serving.

Notes

• I at least doubled the vegetables. 

• Also, I initially was tempted to use homemade chicken stock instead of water, fearing the finished soup wouldn't have enough flavor, but the seasoning blends, onions, and garlic provide plenty of flavor.