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Dump and set recipes make eating healthy so much easier! And when you’re using either a slow cooker or an electric pressure cooker, it’s a no-brainer. I actually made this chicken taco soup on an evening when I needed something I could make quickly with little fuss. I had forgotten to thaw out meat, so I wasn’t sure what to fix for dinner. I had all of the ingredients handy so I decided to create this! So simple and I had a healthy meal in a little over 30 minutes!
This is a perfect recipe to add to your meal rotation. It only requires 10 minutes of prep time. Then you can walk away and let it cook. If you are trying to cook healthy meals, simple is always best. The idea is to keep you in the kitchen as little as possible. Eating healthy doesn’t have to take a long time!
If you like a little heat, you can add a few jalapeno peppers to the soup as well! Looking for a taco soup with ground beef instead of chicken? Here is mine!
This recipe is naturally gluten-free and freezes well.
I love to top this chicken taco soup recipe with a little cheddar cheese or a dollop of sour cream. You could also add some chives or avocado as well!
Instant Pot Chicken Taco Soup
Ingredients
- 2 chicken thighs boneless and skinless
- 2 cups broth
- 1/3 cup onion diced
- 2 cloves garlic minced
- 3/4 cup canned black beans 1/2 a can
- 1 cup frozen corn
- 1 can diced tomatoes
- 1 tsp cumin
- 1 tsp sea salt
Instructions
- Add all ingredients to electric pressure cooker
- Seal and set on soup setting
- Allow to naturally release at least 10 minutes
- Pull out chicken and shred with two forks
- Return chicken to soup and stir
- Top with cheese, chives, sour cream, avocado, or any other topping of your choice
- Refrigerate or freeze leftovers
