Cheesy Chicken Taco Soup
30-60 min, 8 servings, boneless, chopped fresh cilantro, chopped onions, contributed, cook 20 min, easy, frozen southwestern corn, modern, old el paso™ chicken taco seasoning mix, old el paso™ thick 'n chunky mild or medium salsa, Pillsbury, prep 10 min, pressure cook, progresso™ black beans, progresso™ reduced-sodium chicken broth, shredded mexican blend cheese, skinless chicken breasts, soup
Ingreadient
- 1 package boneless, skinless chicken breasts
- 1 cup chopped onions
- 1 package frozen southwestern corn
- 1 can Progresso™ black beans
- 1 cup Old El Paso™ Thick 'n Chunky mild or medium salsa
- 1 container Progresso™ reduced-sodium chicken broth
- 1 package Old El Paso™ chicken taco seasoning mix
- 1 cup shredded mexican blend cheese
- chopped fresh cilantro
Direction
- In the Instant Pot™, add chicken, onion, corn, black beans, salsa, chicken broth and seasoning, stirring to combine.
- Secure lid; set pressure valve to SEALING. Select MANUAL or PRESSURE COOK; cook on high pressure 5 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally for 15 minutes. Carefully release remaining pressure, and remove cover. Stir in 1/2 cup of the cheese until melted.
- To serve, ladle soup into serving bowls; top with remaining cheese and remaining ingredients.
