Chicken Taco Soup: Instant Pot | Low Carb

This recipe is comfort food at it's finest. let it cook all day in the slow cooker, or speed up the process by tossing everything into your instant pot!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings servings

Author Sabra - This Mom's Menu

Ingredients

4 cups chicken broth
2 lb boneless skinless chicken breast
10 oz can Ro-Tel
3-4 tbsp Taco Seasoning
8 oz cream cheese at room temp
shredded cheddar cheese optional
sour cream optional
Cilantro optional

Instructions

For the instant pot:

Place the broth, chicken breast, ro-tel, and the taco seasoning into the instant pot.
Close the lid, and set the vent to "sealing"
Select manual and then use the + or - buttons to adjust the time to 14 minutes (24 if you are cooking chicken breasts from frozen)
When it's finished cooking, allow your pot to naturally release pressure. When the silver pin drops, open the lid and shred the chicken using 2 forks.
Add the cream cheese to the pot, and stir until it has melted into the soup.
Serve the soup topped with cheddar cheese, cilantro, and sour cream if desired.

For the slow cooker:

Place the broth, chicken breast, ro-tel and the taco seasoning (you can find my taco seasoning recipe HERE) in the bottom of the slow cooker. Cover.
Cook on low for 4-5 hours, or high for 2-3 hours. (For Frozen Chicken, cook on low for 6-7 hours or high for 4-5 hours.)
When it's finished cooking, shred the chicken with 2 forks, Then follow the last 2 steps above for adding the cream cheese and toppings.

Nutrition