Easy, Gluten Free, Creamy Chicken Taco Soup Recipe
This Creamy Chicken Taco Soup is a the perfect year-round soup - warm and cozy, yet not too heavy! Full of flavor, creamy, and packed with protein and fiber, it is one of my go-to dinner options!
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Ingredients
- 3 lbs chicken breast
- 1 onion
- 1 clove garlic
- 1 can black beans
- 1 can kidney beans
- 1 cup corn
- 1 can green mild chiles
- 1 cup mild salsa
- 32 fluid ozs chicken broth
- 1 tsp chili powder
- 1/2 tsp cumin powder
- 2 tsp salt
- 1/2 tsp pepper
- 8 ozs cream cheese
Instructions
- Set the instant pot to sauté, drizzle in olive oil and throw in the chopped onion and cook until translucent. Add the garlic and cook for 30 seconds - just to bring out the flavor. Turn off the instant pot sauté mode.
- To the instant pot, dump in all the ingredients except the cream cheese.
- Then, pressure cook on high for 30 minutes.
- Once it finishes cooking, release the pressure and pull the chicken out of the instant pot. Shred the chicken and add back into the pot.
- Put the cream cheese into a small bowl and pour some of the chicken broth over it. Let us stand for a few minutes, then whisk the cream cheese until smooth. Add it to the instant pot.
- Garnish with cheese, cilantro and lime! Serve with blue tortilla chips.
Servings: 8