Chicken taco soup
- 1 small onion (chopped)
- 15 1/2 ounces seasoned black beans (drained)
- 15 1/2 ounces light kidney beans (drained)
- 8 ounces tomato sauce
- 10 ounces frozen corn
- 20 ounces diced tomatoes (with green chilis)
- 1 packet taco seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 boneless, skinless chicken breast
- 1/2 cup water
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.