It’s Friday, I’ve already skipped a week of my new goal of sharing a recipe each week, so… Maybe I’m not off to a great start. But today I have a great recipe to share Because this Chicken Taco Soup is amazing. It is a recipe I have been making for several years. And when I joined WW I started making it more often, mixing it up with different ingredients or spices sometimes. But mostly, I make it just like this.
So typically I would make this chicken taco soup in my crockpot. Smelling it cook all day long is so delicious. But then for Christmas, my father in law got me an InstantPot. Exciting, right? I was so beyond excited because I had been wanting one for a while.
Then I got it out of the box and just stared at it. It was pretty scary and I was so intimidated by this machine and I don’t know how come. It felt like the days when I wouldn’t make a recipe just because it had a random ingredient in it and I didn’t know where to buy it at. But a couple of days in I decided to suck it up and go for it. chicken taco soup was the first thing I made. Seemed like it would be the easiest.
So I made it, but the chicken was a tiny bit tough and after cooking it a little longer it was great. So the next time I knew exactly how long to cook it for.
Then someone asked me how it was doing the InstantPot water test, and I had to admit that I never read the instructions… I guess I could have started there.
So after 14 minutes on the timer and doing a quick release, I shredded the chicken. Soft, tender chicken. I let it sit for a few extra minutes and then I dug in. I added a little shredded cheese to the top of mine, with a couple of crunched up tortilla chips and it was pure deliciousness.
Have you joined the InstantPot craze? Share your favorite recipe with me so I can give it a try!
- 3 Chicken breasts
- 1 can black beans, drained
- 1 can light red kidney beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 Tbsp taco seasoning
- 1 tsp carne asada seasoning
- Drain beans and corn
- Add all ingredients to InstantPot
- Set InstantPot on High Pressure for 14 minutes
- Valve set to Sealing
- After timer goes off, do quick release
- Shred chicken with two forks, then stir
- Let sit for 5 minutes
- Top with cheese, Greek yogurt and tortilla chips, if desired.
0 WW freestyle points, extra points depending on cheese, chips and other toppings.