Chicken Taco Soup

 

On a cold night, chicken taco soup is a fantastic way to warm yourself.

 

Ingredients

1 lb Chicken Breasts

2 Cans Chicken Broth 14oz

2 Tbs Butter

1 Red Bell pepper

1 Yellow Bell Pepper

1/2 Cup Onion Diced

1 Can Black Beans Rinsed and Drained

1 Can Diced Green Chilies 4oz

1 Can Petite Diced Tomatoes 14oz

1 Cup Heavy Cream

1 Tbs Chili Powder

1/2 Tbs Paprika

1/2 tsp Onion Powder

1 tsp Garlic Powder

2 tsp Cumin

1/4 tsp Cayenne

2 Tbs Sugar

1/2 tsp Salt

1/2 cup Cilantro

Garnish

Cheese

Avocado

Tortilla Chips

Sour Cream

Tomato

 

Instructions

Set your pressure cooker to saute' and wait for it to become nice and hot before making this chicken taco soup.

Melt 2 tablespoons olive oil or butter in a saucepan.

Dice your onion and bell peppers and combine them with the melted butter. Cook for around 2 to 3 minutes.

Rinse the black beans and put them to the pressure cooker with the diced green chilies and small diced tomatoes, then stir to blend.

Add your chicken broth.

 

Place 3 long strips of chicken breast, about the size of a chicken tender, on top of the veggies and beans.

Blend your spices in a separate bowl.

Distribute your seasonings over the chicken breast pieces.

Add some cilantro on top, but don't stir.

Close the cover and cook on manual for 6 minutes, followed by a 6-minute natural release.

Retrieve your chicken pieces by opening the cover.

Shred your chicken with two forks and return it to the pressure cooker.

Add in the heavy cream slowly and whisk to combine.

Serve with sour cream, cheese, avocado, and tortilla chips as garnish.