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
-
to taste
fresh sliced jalapeno
-
to taste
shredded cheddar cheese
Instructions
- Add chicken, taco seasoning, chicken broth, and salsa to the instant pot, ensuring the release valve is set to sealing.
- Press the manual button and set the cook time for 15 minutes.
- After cooking, let the instant pot sit for 10 minutes before releasing the pressure.
- Remove the chicken and shred it with a fork.
- Turn the instant pot to the sauté setting and add cream cheese, whisking until combined.
- Return the shredded chicken to the pot and let it simmer for 3-4 minutes.
- Serve with optional toppings like shredded cheddar cheese, cilantro, jalapeno, and lime wedges.
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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