Zero Point Chicken Taco Soup
Instant Pot Chicken Taco Soup is a hearty 1 pot meal, great for year-round dinner and lunches. ZERO points on the WW Freestyle plan, and freezes well! Perfect for the beginner Instant Pot user or the seasoned chef that just wants an easy and delicious meal!
Servings 12
Calories 181.89kcal
Equipment
Ingredients
- 1 small onion chopped
- 1 15.5 oz can seasoned black beans drained
- 1 15.5 oz can light kidney beans drained
- 1 8 oz can tomato sauce
- 10 oz bag frozen corn
- 2 10 oz cans diced tomatoes with green chilis
- 1 packet taco seasoning
- 1 tsp cumin
- 1 tsp chili powder
- 2 boneless skinless chicken breast
- ½ cup water
Instructions
Instant Pot Instructions
- Place all ingredients in your Instant Pot.
- Make sure seal is in lid properly, apply lid, set vent to sealing.
- Set instant pot to soup (or you can use manual) with high pressure for 8 minutes.
- Allow to natural pressure release by not touching the vent for 10 minutes.
- Shred chicken breast with two forks and place back in pot.
- Serve and enjoy.
Crockpot Instructions
- Combine all ingredients into the slow cooker and cook on high for 3 hours or low for 6 hours.
- Take the chicken out and shred it, then add it back into the soup.
- Serve with your favorite soup garnishes!
Notes
Nutrition
Serving: 1cup | Calories: 181.89kcal | Carbohydrates: 27.02g | Protein: 16.26g | Fat: 1.71g | Saturated Fat: 0.35g | Cholesterol: 24.11mg | Sodium: 170.89mg | Potassium: 647.58mg | Fiber: 7.75g | Sugar: 2.12g | Vitamin A: 193.77IU | Vitamin C: 7.42mg | Calcium: 39.48mg | Iron: 2.92mg