Ingredients
- 1 Vidalia sweet onion diced
- 3 cups chicken broth
- 2-3 chicken breasts
- 1 can black beans drained (14.5 oz)
- 1 can pinto beans drained (14.5 oz)
- 1 can corn drained (14.5 oz)
- 1 can tomato sauce 15 oz
- 1 can diced tomatoes with green chilies AKA Rotel (14.5 oz)
- 1 packet taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- sea salt and pepper to taste
- Fresh parsley roughly chopped (garnish)
Instructions
- Add all ingredients in this order: broth, chicken breasts, corn, tomato sauce, diced tomatoes, taco seasoning, garlic powder, cumin, sea salt, pepper, pinto beans, and black beans.
- Close lid in sealing position, and lock vent. Cook on high manual pressure for 8 minutes, and then 10 minutes NPR. Once done with NPR, you can Quick Release the remaining pressure.
- Remove chicken, and shred with forks. Replace back to pot and stir. Serve and garnish with fresh parsley.
Nutrition
Notes
Pro Tips for the Best Taco Soup
- Layer, do not stir, to dodge the burn notice: tomatoes scorch faster than anything else in the pot. Keeping them on top, away from the element, is the single best insurance against a burn error.
- Taste before you salt: canned beans and taco packets carry a lot of hidden sodium. Season at the end and you stay in control.
- Want it thicker? Mash some beans: press a quarter cup of the beans against the side of the pot and stir. The released starch thickens the broth naturally, no cornstarch needed.
- Want it thinner? Add warm broth: a splash at a time until it pours the way you like. It should be a soup, not a stew.
- Shred while hot: the chicken pulls apart easiest straight out of the pot. Let it cool and it gets stubborn.
- Restaurant move, undersalt the base: because the toppings (cheese, chips, sour cream) all bring salt, I keep the broth itself a touch under so the finished bowl lands balanced.