Chicken Taco Soup
- Number of Servings: 6
Ingredients
2 (14-oz) cans chicken broth1 (14.5 oz) can stewed tomatoes1 (4 oz) can diced green chile peppers1 lb boneless, skinless chicken breast 1 (15 oz) can black beans1 (11 oz) can corn
Combine all ingredients in Instant Pot. Cover and cook on Manual High Pressure setting for 10 minutes. Allow pressure to release for 10 minutes. (Can also be cooked in slow cooker on low setting for 6 to 7 hours, or on high setting for 3 to 3.5 hours.)
Remove chicken from slow cooker. Shred using 2 forks. Return shredded chicken to slow cooker. Stir.
Can be served with light sour cream (1 tbsp=16 cal), and Monterey Jack cheese (2 tbsp=50 cal), if desired.
Makes 6 servings.
Remove chicken from slow cooker. Shred using 2 forks. Return shredded chicken to slow cooker. Stir.
Can be served with light sour cream (1 tbsp=16 cal), and Monterey Jack cheese (2 tbsp=50 cal), if desired.
Makes 6 servings.
Nutritional Info Amount Per Serving
- Calories: 202.3
- Total Fat: 2.6 g
- Cholesterol: 46.3 mg
- Sodium: 1,077.6 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 5.3 g
- Protein: 22.0 g
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