- 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
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.
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!
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Weight Watchers Points Blue: 0 Purple: 0 Green: 3
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
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently.