Cheesy Chicken Taco Soup
Servings Prep Time
8servings 10minutes
Cook Time
Servings Prep Time
8servings 10minutes
Cook Time
  • 1package boneless, skinless chicken breastscut into 1-inch (16 ounces)
  • 1cup chopped onions
  • 1package frozen southwestern corn10.8 ounces
  • 1can Progresso™ black beansdrained, rinsed, 15 ounces
  • 1cup Old El Paso™ Thick ‘n Chunky mild or medium salsafrom 16 ounce jar
  • 1container Progresso™ reduced-sodium chicken broth32 ounces
  • 1package Old El Paso™ chicken taco seasoning mix0.85 ounces
  • 1cup shredded mexican blend cheese4 ounces
  • chopped fresh cilantrosour cream, corn chips, as desired
  1. In the Instant Pot™, add chicken, onion, corn, black beans, salsa, chicken broth and seasoning, stirring to combine.
  2. Secure lid; set pressure valve to SEALING. Select MANUAL or PRESSURE COOK; cook on high pressure 5 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally for 15 minutes. Carefully release remaining pressure, and remove cover. Stir in 1/2 cup of the cheese until melted.
  3. To serve, ladle soup into serving bowls; top with remaining cheese and remaining ingredients.
Recipe Notes

Trademarks referred to herein are the properties of their respective owners.

(No Title): Use caution when releasing remaining pressure from Instant Pot™ after cooking, due to escaping hot steam.
(No Title): 1 bag (10 ounces) frozen corn may be substituted for the southwestern corn in this recipe.
(No Title): Kitchen Tested – 5/2018.