Instant Pot® White Bean Chicken Taco Soup
Winter is absolutely a time for warm comforting meals. Soup soothes the soul and bolsters the body with nourishing nutrients. (I’m always ready for a good alliteration.) But isn’t this true? Soups provide the ultimate opportunity to combine all the ingredients you love and want in one big pot. In this case, it’s the Instant Pot® . . . to the rescue again.
This time we’re making a delicious, family-favorite soup in the Instant Pot® that’s perfect for the big Super Bowl game coming up or for a quick family dinner meal this week. I literally throw ALL the ingredients in the pot, seal it, set the timer and walk away. It’s so fantastic! The chicken comes out all soft and ready to pull apart or leave in big chunks if you want. It works with raw chicken or cooked rotisserie chicken, whatever you have on hand.
I love the spices in this soup. Chili powder, cumin, chipotle, oregano and salt and pepper. You can add more or less of the chili powder and chipotle as your taste buds dictate. I wrote the recipe just the way I like it. Full disclosure: I consider myself average when it comes to heat, like pepper heat. I’ll add a little Sriracha sauce, but not a lot. I’ll add some chipotle, but not a lot. I like mild salsa generally. So that gives you an idea of how to adjust it for you.
To save time I often use frozen chopped onion/bell pepper blends–such a life changer actually. Keep bags of these in your freezer for moments just like this when you’re short on time and want to make this soup. It takes another 10 minutes to chop onion and peppers! Let someone else do this for you, thank you very much “Mrs. Frozen Cut Vegetables Save My Day”! Bird’s Eye makes this one, but every store will have their own similar package. (no sponsor here).
I’m going to bet that this soup lands on your family rotation this season; it’s that good!
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Southwestern Cream of Chicken and Rice Soup
