Taco Soup

By: Robin Fields

Taco Soup
cuisine icon Duration
25 Minutes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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, Robin Fields, shredded cooked boneless, skinless chicken thighs, weeknights

prep icon Prep Time
10 min
cook icon Cook Time
15 min

serving icon 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.
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