Chicken Taco Soup
- 2 tablespoons vegetable oil, divided
- 1 pound boneless, skinless chicken breasts or thighs,, cut into 1-inch pieces
- 1 cup chopped onion
- 1 cup seeded and chopped red or green bell pepper
- 2 cloves garlic, minced,, or 1 teaspoon bottled minced garlic
- 2 cups reduced-sodium chicken broth
- 1 can (10 oz.) diced tomatoes with green chilies
- 1 package (1.25 oz.) reduced-sodium taco seasoning mix
- 1 can (5 oz.) evaporated milk
- 4 ounces American cheese,, cut up
- 1/2 cup (2 oz.) shredded Mexican blend cheese, or combination of shredded cheddar and Monterey Jack cheeses
- tortilla chips, (optional)
Place 1 tablespoon of the oil in the removable pan of a programmable pressure cooker, such as an Instant Pot. Place in pressure cooker. Using sauté function, heat oil until hot. Add half of the chicken. Cook, uncovered, for 1 to 2 minutes or until chicken begins to turn white on outside. Use slotted spoon to transfer chicken to a bowl. Repeat with remaining chicken, adding additional oil as necessary.
Add onion, bell pepper and garlic to drippings in removable pan. Using sauté function, cook, uncovered, for 3 to 4 minutes or until tender, stirring frequently. Press cancel.
Stir broth, undrained tomatoes and taco seasoning into vegetables. Return chicken and any accumulated juices to pan. Stir until combined. Secure lid and set pressure release to sealing function. Select high pressure setting and cook for 3 minutes. Press cancel.
Carefully move pressure release to venting for quick pressure release. Remove lid.
Stir in evaporated milk. Stir in American cheese, a little at a time, until melted. Ladle into serving bowls. Sprinkle with Mexican blend cheese. Serve with tortilla chips (if desired).
*These values are approximate. Per serving, based on a 2,000 Calorie diet.