CHEESY CHICKEN TACO SOUP RECIPES

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INSTANT POT® CHEESY CHICKEN TACO SOUP RECIPE - PILLSBURY.COM



Instant Pot® Cheesy Chicken Taco Soup Recipe - 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

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

CHEESY CHICKEN TACO BREADSTICK DIPPERS WITH SOUP RECIPE ...



Cheesy Chicken Taco Breadstick Dippers with Soup Recipe ... image

These take the humble breadstick to a new level by stuffing it with cheese and spicy shredded chicken. These Mexican breadsticks are dipped into a delicious cheesy enchilada soup.

Provided by Corey Valley

Total Time 35 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 6

1 cup shredded cooked chicken breast
2 tablespoons canned Old El Paso™ Chopped Green Chiles
1 1/2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1 1/2 cups shredded Mexican cheese blend (6 oz)
2 cans (18.5 oz each) Progresso™ Soup Chicken Cheese Enchilada

Steps:

  • Gather ingredients and heat oven to 350°F. Line large cookie sheet with cooking parchment paper.
  • In medium bowl, mix chicken, chiles and 1 teaspoon of the taco seasoning mix.
  • Unroll 1 can dough. Press into rectangle filling most of the space on cookie sheet. Spread chicken mixture evenly on dough. Top evenly with cheese.
  • Unroll second can of dough. Place on top, pressing edges firmly to seal.
  • Sprinkle with remaining 1/2 teaspoon taco seasoning mix. Using pizza cutter, cut into 1-inch “breadstick” strips.
  • Bake 20 to 25 minutes or until cooked through. Remove from cookie sheet; cool 5 minutes before separating into breadsticks.
  • Cook soup as directed on cans. Serve soup with breadsticks.

Nutrition Facts : ServingSize 1 Serving

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