Taco Soup

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Taco Soup

Yield: 8 bowls

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

This easy chicken taco soup recipe can be made in the instant pot or a crockpot. This recipe makes 8 servings (one serving = 350g or 1 1/2 cup of soup).

Ingredients

• 32 oz low sodium chicken broth
• 2 lbs boneless, skinless chicken breasts
• 1 10 oz can Ro-Tel
• 3-4 tbsp Taco Seasoning
• 10 oz frozen or can (drained) corn
• 8 oz low fat cream cheese

Instructions

Instant Pot

1. Add broth, chicken, corn, Ro-Tel, and seasonings to the Instant Pot (add other optional veggies here).
2. Close the lid and set the vent to “sealing”.
3. Select manual and set the timer for 14 minutes (or 24 minutes for frozen chicken).
4. Once finished, allow the pot to release naturally.
5. Shred chicken with two forks.
6. Add cream cheese to the pot and stir until melted.

Crock Pot

1. Add broth, chicken, corn, Ro-Tel, and seasonings to the crockpot (add other optional veggies here).
2. Cover and cook on low for 4-5 hours or high for 2-3 hours (add two additional hours for frozen).
3. Once finished, shred chicken with two forks.
4. Add cream cheese to the pot and stir until melted.

Notes

Optional Additions:

1/4 cup chopped bell pepper

1/2 cup shredded cheese

sour cream

cilantro

Nutrition Facts

Calories

241

Fat

8 g

Sat. Fat

3 g

Carbs

12 g

Fiber

1 g

Net carbs

11 g

Sugar

4 g

Protein

30 g

Sodium

361 mg

Cholesterol

88 mg