Chicken Taco Soup

Don’t miss this one, my family loved it!

Chicken Taco Soup

Ingredients:

  • 2 small zuchinni, chopped

  • 16 oz frozen cooked broccoli

  • 3 garlic cloves, chopped

  • 2 lbs chicken breast

  • 1 cup salsa

  • 32 oz chicken broth

  • 3 T taco seasoning (I used @tinylittlechef Arizona)

  • 1/2 of a 4oz can green chilies

  • 1/2 can black beans

  • 1.5 cups cooked rice

  • 1/4 cup full fat coconut milk (creamy top only)

  • 1/4 cup cream cheese

  • 1 tomato, chopped

  • Avocado

  • Goat cheese

  • Cilantro

Directions:

In the instant pot place chicken breast and salsa. Set to manual and cook 20 min, 25 if still slightly frozen. While cooking chicken, place soup pot on the stove and add a little bit of oil. Heat pot. Add zuchinni and broccoli. Cook for 5 min. Use immersion blender to blend some of the veggies (leave some larger). Add garlic, beans, and seasonings, cook for 2 min making sure garlic and beans are on the bottom so they get cooked well. Add broth, chilies, rice, cream cheese, coconut cream, and cooked chicken including all liquid from the instant pot. Mix well. Simmer for 10 min. Serve in a bowl and top with tomato, avocado, goat cheese, cilantro.

RecipesSara PrestonQuick Dinners, Family Meals