This healthy chicken taco soup recipe is made using an Instant Pot. Check below for alternative stove-top directions.
Ha! It looks like this is two recipes in a row with a Mexican flare (see Enchilada Casserole from last week). I’m definitely craving these flavours lately and love the fact that both recipes are easy and healthy. Try them out for yourself – do you have a favourite?
This Chicken Taco Soup recipe uses store bought salsa as a quick alternative to adding each of these flavours separately. If you want to keep it this way, opt for a salsa that is packed with veggies otherwise add chopped veggies like colourful bell peppers, fresh tomatoes etc.
Healthy Chicken Taco Soup
Total time 25 mins using Instant pot (35 mins Stove top) – Serves 5
Ingredients
- Small onion – chopped
- 1 tsp minced garlic
- 3 cups no salt added chicken broth
- 2 cups tomato sauce
- 1 tsp hot sauce (more if you like it spicy)
- 2 tbsp taco seasoning
- 5 boneless, skinless chicken breasts
- 1 can black beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 1 cup salsa
- 1 can corn kernels (drained) – I’m not a fan of corn so I left them out 🙂
Optional toppings – Shredded cheese, avocado, cilantro etc.
Directions
(Instant Pot)
- Set the Instant Pot on Saute (normal) and spray the inner pot with non-stick spray. Saute onion until soft (about 3 mins)
- Add the garlic and saute 1 more minute
- Add the chicken broth and deglaze with a wooden spoon (make sure you get any sticky or burned bits off the bottom of the pot to ensure you don’t get a burn notice later – those are sooooo annoying!!)
- Add tomato sauce, hot sauce, taco seasoning, whole uncooked chicken breasts, black beans, pinto beans and corn to the inner pot and stir until combined
- Close and lock the lid and turn the steam release handle to “Sealing” (press cancel first if the saute program hasn’t already ended)
- Pressure cook, high for 12 mins
- Release pressure – natural venting, 3 mins
- Release pressure – quick venting
- Carefully remove the chicken breasts to a cutting board, shred and return to the pot. Stir to combine
- Serve – garish with toppings of your choice
(Stove top directions)
- Spray a large pot with non-stick spray. Saute onion until soft (about 3 mins)
- Add the garlic and saute 1 more minute
- Add the chicken broth and deglaze with a wooden spoon
- Add tomato sauce, hot sauce, taco seasoning, whole uncooked chicken breasts, black beans, pinto beans and corn and stir until combined
- Bring to a boil then reduce heat to simmer
- Simmer until the chicken is cooked through about 15 mins depending on thickness
- Carefully remove the chicken breasts to a cutting board, shred and return to the pot. Stir to combine
- Serve – garish with toppings of your choice
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