Taco Soup


  • 32 oz chicken broth
  • 3 cups shredded cooked boneless, skinless chicken thighs
  • 1 (15-ounce) can black beans, drained
  • 1 (15-ounce) can chickpeas, drained
  • 1 (7-ounce) can diced tomatoes and green chiles
  • 1/2 cup chopped yellow onion
  • 1 (1-ounce) packet taco seasoning
  • 1 tbsp dry ranch seasoning
  • Add all ingredients to an Instant Pot®. Stir until well combined. Place the lid on the Instant Pot® and click into place to close.
  • Press the Pressure Cook button and adjust the timer to 15 Minutes.
  • When the timer beeps, let the pressure release naturally for 10 Minutes, then quick-release any remaining pressure until float valve drops. Unlock lid. When done, broth should be red, and beans and chickpeas should be soft. Stir soup, then serve warm.
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