Taco Soup

This easy meal is perfect for weeknights. It’s warm, comforting, and full of protein so you’ll stay full. The ranch seasoning adds a zesty edge. This soup tastes even better with your favorite toppings such as shredded cheese, sour cream, sliced jalapeños, and crunchy tortilla strips, so add whatever you please. Excerpted from The “I Love My Instant Pot®” Three-Step Recipe Book by Robin Fields. Available where books are sold.

Duration

25 Minutes

Cooking Technique

Pressure Cook

Keywords

25 minutes, 5 servings, can black beans, can chickpeas, can diced tomatoes and green chiles, chicken broth, chopped yellow onion, cook 15 min, drained, dry ranch seasoning, easy meal, packet taco seasoning, prep 10 min, pressure cook, shredded cooked boneless, skinless chicken thighs, weeknights

Prep Time

10 min

Cook Time

15 min

Servings

5 Servings

Ingredients

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

Instructions

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.