Stay in the knowTex Mex Chicken Taco Soup
A flavorful and creamy Tex-Mex chicken taco soup made quickly in a pressure cooker, perfect for a comforting meal with tender chicken and rich broth.
Ingredients
Ingredients
- 0.5 cup diced onions
- 0.5 cup diced green bell peppers
- 1 tablespoon minced garlic
- enough vegetable oil for sautéing
- 1 pound chicken breasts boiled and shredded
- 1 package taco seasoning mix
- 8 ounce salsa jar
- 14 ounce kernel corn can
- 14 ounce hominy can
- 16 ounce ranch style beans can
- 8 ounce tomato paste 2 cans (4-ounce each)
- 28 ounce chicken broth 2 cans (14-ounce each)
- 8 ounce cream cheese package
Instructions
Instructions
- Heat vegetable oil in your pressure cooker set to sauté mode. Add diced onions, green bell peppers, and minced garlic; sauté until tender and fragrant.
- Sprinkle in taco seasoning mix, stir well and cook for about one minute to release flavors.
- Add shredded chicken, salsa, kernel corn, hominy, and ranch style beans; stir until combined.
- Pour in tomato paste and chicken broth; adjust liquid for desired soup consistency.
- Seal the lid, ensure float valve is down, bring to pressure and cook for 20 minutes. Perform a natural pressure release, then carefully open the lid.
- Melt cream cheese in a separate bowl by adding hot soup liquid and stirring; swirl the melted cream cheese back into the cooker and simmer on low for 10 more minutes.
Notes
Prepare chicken by boiling and shredding ahead of time for convenience. Use frozen vegetables to cut prep time. Enjoy this hearty soup with tortilla chips or over cooked rice as a leftover variation.