Kimberly’s Taco Soup

By June 6, 2015

Kimberly’s Taco Soup

Four bone-in chicken thighs (skin removed)
1 cup frozen corn
1 cup black beans (I had frozen ones that I’d done in my crockpot)
1 cup salsa
1 cup chicken broth (or as much as you want to thin your soup)
2 tbsp taco seasoning (I make my own)
1/2 medium onion, diced
1/4 cup diced sweet pepper (colour of your choice)
1 tsp coconut oil

On Sauté, melt the oil and add the onion and pepper. After a few minutes add the chicken, brown on both sides.

Add remaining ingredients, put the lid on and use “soup” setting for four minutes. Remove chicken, let it cool enough so you can remove the bones, then shred and put back in the pot.

Serve with a bit of shredded cheddar and sour cream on top and a few nacho chips (I used homemade creme fraiche instead of sour cream, SO easy!).

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2 Responses to “Kimberly’s Taco Soup”

  1. Nora says:

    wishing the directions were step-by-step for those of us new to Instant Pot! Doesn’t give any details about selecting soup and pressure and timer…


  2. Jessica says:

    Just wanted to say thank you so much for this recipe! It’s one of the first I used when I got my instant pot and it has quickly become a family favorite that even my 4, 6, and 8-year-olds can all agree on! I use breasts just because I prefer white meat, and a little more of everything. Thanks again!


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