CHEESY CHICKEN STRIPS RECIPES

Name: Instant Pot® Cheesy Chicken Taco Soup
Prep time: 10 min
Total time: 55 min
Yield: 8
Ingredients: 1 package (16 oz) boneless skinless chicken breasts, cut into 1-inch pieces; 1 cup chopped onions; 1 package (10.8 oz) frozen southwestern corn; 1 can (15 oz) Progresso® black beans, drained, rinsed; 1 cup Old El Paso® Thick 'n Chunky mild or medium salsa (from 16-oz jar); 1 container (32 oz) Progresso® reduced-sodium chicken broth; 1 package (0.85 oz) Old El Paso® chicken taco seasoning mix; 1 cup shredded Mexican blend cheese (4 oz); Chopped fresh cilantro, sour cream, corn chips, as desired

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INSTANT POT® CHEESY CHICKEN TACO SOUP - PILLSBURY.COM

Instant Pot® Cheesy Chicken Taco Soup - Pillsbury.com image

Put a twist on taco night with this incredibly easy Instant Pot® dump-it soup that’s packed full of your favorite taco flavors (and plenty of cheese). Full of chopped chicken and black beans, this dish is guaranteed to satisfy even your hungriest eater. You can customize this Instant Pot® chicken taco soup easily by topping each bowl with a handful of fresh toppings like fresh cilantro, sour cream, corn chips or all three! Haven’t used an Instant Pot® yet? This is the perfect recipe to get you started—hardly any prep work is necessary (which also means less dirty dishes!), and your soup is ready in flash.

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 9

Ingredients

1 package (16 oz) boneless skinless chicken breasts, cut into 1-inch pieces
1 cup chopped onions
1 package (10.8 oz) frozen southwestern corn
1 can (15 oz) Progresso® black beans, drained, rinsed
1 cup Old El Paso® Thick 'n Chunky mild or medium salsa (from 16-oz jar)
1 container (32 oz) Progresso® reduced-sodium chicken broth
1 package (0.85 oz) Old El Paso® chicken taco seasoning mix
1 cup shredded Mexican blend cheese (4 oz)
Chopped fresh cilantro, sour cream, corn chips, as desired

Steps:

In 6-quart Instant Pot®, add chicken, onion, corn, black beans, salsa, chicken broth and seasoning, stirring to combine.
Secure lid; set pressure valve to SEALING. Select MANUAL; 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.
To serve, ladle soup into serving bowls; top with remaining cheese and remaining ingredients.

Nutrition Facts : Calories 220 , CarbohydrateContent 18 g, CholesterolContent 50 mg, FatContent 1/2 , FiberContent 3 g, ProteinContent 20 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 990 mg, SugarContent 4 g, TransFatContent 0 g

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