Easy Instant Pot Chicken Taco Soup
This healthy low-carb chicken taco soup highlights delicious Mexican flavors and spices. Using the best quality ingredients, combine black beans, corn, chicken, diced tomatoes, and green chiles with the perfect amount of spices in your pressure cooker or crock pot for a comforting soup the entire family will enjoy.
Servings: 6
Calories: 460kcal
Cost: 30
Equipment
- Wooden spoon
- Ladle
- Chefs knife
- cutting board
- strainer
- Citrus Juicer
Ingredients
- 1.5 lb Organic chicken breast
- 48 oz Organic chicken broth
- 1 yellow onion minced
- 3 organic garlic cloves minced
- 1 Tbs avocado oil
- 1 14.5 oz can organic diced tomatoes do not drain
- 1 4 oz can hatch green chilies optional
- 1 14 oz can organic corn drained and rinsed
- 1 14 oz can organic black beans drained and rinsed
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 small lime juiced
- toppings:
- 1 cup organic shredded cheese
- 2 Tbs organic sour cream
- 1 avocado peeled and diced
- ½ bunch organic cilantro destemmed and chopped
- 5 keto tortilla chips
Instructions
- Turn the Instant Pot on to Saute setting (low or medium heat as the high setting gets TOO hot). Melt 1 TB Ghee or Avocado oil with onions and garlic. Stir for 1-2 minutes and turn off the instant pot.
- Set the instant pot to manual high pressure for 9 minutes. Add chicken breasts to the bottom of the instant pot in an even layer. Add broth, tomatoes, beans, corn, seasonings, and green chilies (if desired) It will take about 20 minutes to come to pressure before starting the timer) After the 9 minutes is done, allow it to naturally release for 10 minutes before pressing the quick release button letting the remaining steam release through the venting system.
- Using thongs, remove the chicken breasts and place them on a cutting board. Carefully Shred the chicken and return the shredded chicken to the instant pot. Add lime juice and give it a stir. Carefully taste-test your flavors and adjust spices as desired, adding more little by little to test again.
- Using a ladle, scoop each serving into bowls and top with desired topping ingredients: sour cream, shredded cheese, chopped avocado, and cilantro.
- Hint: Let the cheese melt and stir it all together for a creamier soup!
Notes
(Note: These Instructions, photos, and steps will illustrate how to make this low-carb taco soup recipe in the Instant Pot.
For Slow Cooker instructions, add all ingredients (except toppings!) to the slow cooker with chicken breasts down flat on the bottom of the pot first. Cook on low for 4 hours. Remove the chicken breast and shred. Return shredded chicken to the pot and stir for 10-20 minutes. Serve Hot and add toppings as desired.
Note: nutrition values include all toppings except chips. Values may vary because they are auto-generated using online calculators and may not reflect the exact values of specific products
Nutrition
Calories: 460kcal | Carbohydrates: 20g | Protein: 39g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 97mg | Sodium: 1554mg | Potassium: 1224mg | Fiber: 11g | Sugar: 8g | Vitamin A: 795IU | Vitamin C: 25mg | Calcium: 214mg | Iron: 4mg