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

Keto Enchilada Sauce

Whether you’re watching your carb intake or not, this easy keto-friendly enchilada sauce is packed full of bold flavor. Better than anything you can get in a can, you can make this enchilada sauce in about 10 minutes.

The ingredients needed: chili powder, sweet paprika, ground cumin, dried oregano, kosher salt, onion powder, garlic powder, chipotle powder (if you dare!), tomato paste, and a bay leaf.

Also needed, low or no-sodium chicken stock (try my recipe here). If you only have regular chicken stock, see my notes in the recipe below.

The process is simple, just combine everything together in a skillet and stir to combine.

Keep stirring - the entire process should take about 10 minutes.

Bring the mixture to a boil and stir occasionally until the mixture reduces down to about 1 1/2 cups (roughly half).

The color will darken as the mixture reduces.

When the mixture has reduced, remove the bay leaf.

The enchilada sauce is now ready to use. Enjoy!

Items used to make this recipe:

(affiliate links)

• flat wooden spatula https://amzn.to/34CEOeH

• chili powder https://amzn.to/2NCosbf

• paprika https://amzn.to/2L5qw9W

• cumin https://amzn.to/2ZA8QHD

• chipotle powder https://amzn.to/2L70Bi3

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Keto Enchilada Sauce

makes about 1 1/2 cups

Printable Recipe

Ingredients

• 3 cups low or no-sodium chicken stock (try my recipe here) - see note below

• 3 tablespoons tomato paste

• 2 tablespoons chili powder

• 1 tablespoon paprika (not smoked)

• 1 tablespoon ground cumin

• 1 1/2 teaspoons dried oregano

• 1 teaspoon kosher salt

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon chipotle powder (optional)

• 2 tablespoons salted butter

Directions

1. Place all the sauce ingredients, except the butter, in a skillet and bring to a boil, stirring frequently until reduced by half; remove from heat and stir in butter.

Note

• If you don’t have low or no-sodium chicken stock, use 1 cup regular chicken stock and 2 cups water. Taste enchilada sauce before using and adjust salt if needed.