Chicken Taco Soup
Ingredients
The soup
-
1
lb
chicken breast tenders
-
1
cup
salsa
-
3
cups
chicken broth
-
3
tablespoons
Low Carb Taco Seasoning
-
8
oz
full fat cream cheese
Optional toppings
-
4
tablespoons
fresh chopped cilantro
-
1
lime
cut into wedges
-
as desired
fresh sliced jalapeno
-
as desired
shredded cheddar cheese
Instructions
- Add chicken, taco seasoning, chicken broth, and salsa to the instant pot, ensuring the release valve is on the sealing position.
- Press the manual button and set a cook time of 15 minutes.
- After 15 minutes, allow the instant pot to sit for 10 minutes before turning the valve to release position.
- Remove the chicken and shred it with a fork.
- Turn the instant pot to the sauté setting and add the cream cheese, whisking until combined.
- Return the shredded chicken to the pot and let it simmer for 3-4 minutes.
- Serve topped with shredded cheddar cheese, cilantro, jalapeno, and lime wedge if desired.
Nutrition Facts (estimated)
Servings
4
Calories
215
Total fat
10.62g
Total carbohydrates
10.75g
Total protein
16.2g
Sodium
20mg
Cholesterol
20mg
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