Chicken Taco Soup

I have been, or can be if you click on a link and make a purchase, compensated via a cash payment, gift, or something else of value for writing this post. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

Winter lasts a long time up in Alaska.  That means I’m often in the mood for a good soup or stew that warms the body while providing nourishment.  Recently, I decided to try making a chicken taco soup using a few recipes as inspiration.  The verdict was thumbs up all around as well as an empty pot by the end of dinnertime.

My initial inspiration came from a new cookbook I bought to help me make better use of the new B/R/K pressure cooking system we got for Christmas.  Miss Vickie’s Big Book of Pressure Cooker Recipes delivers more than just recipes as she tells you how to cook particular ingredients on their own.  Mexican Style Chicken Soup is the recipe that started me on the path for our own concoction.

Preparing Chicken Taco Soup

A good soup starts off with stock.  We’d had a baked chicken for dinner a few days prior, so I began by cooking the carcass in water on the stove for about an hour to get the base of my soup.  Plus, there was still meat on the bones which I could then pick off for use in the soup.

While the stock was simmering, I prepped the other ingredients.   I LOVE using my Bosch’s slicing capabilities with the slicer/shredder attachment to thinly shred cheddar cheese for a topping at lightning speed!  Black beans were quickly cooked using the B/R/K during the same time with a total cook time of about 25 minutes from start to finish.

Everything went into my B/R/K pressure cooking system, ensuring that the total volume was well below the maximum point.  Once up to temp, the cook time was a mere 4 minutes to create a yummy soup.

Garnishes of crushed tortilla chips and shredded cheddar cheese completed the dish.

Recipe for Chicken Taco Soup

Continue to Content

Chicken Taco Soup

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Mexican inspired chicken taco soup

Print

No Ratings

Ingredients

• 1 - 2 cups shredded chicken
• 6 - 8 cups chicken stock
• 2 cups corn (or 1 to 2 cans)
• 1 cup black beans (or one can)
• 1 cup rice, uncooked
• 2 cups salsa
• 1 small can tomato paste
• 2 - 3 tsp taco seasoning

Instructions

1. If making your own chicken stock, boil to desired consistency and pull meat from bones. Strain the stock (if you want to cut down on fat, then cool and skim the fat off first.)
2. Dump all of the ingredients into your pressure cooker. Make sure that there is at least 1 to 2 inches of clearance below the maximum fill spot.
3. Seal the pressure cooker and bring up to temp. Once at the 15 psi setting, set the timer for 4 minutes. Then, you can let it cool on it's own until the lid is ready to open.
4. Serve with shredded cheese and crushed torilla chips on top. Green onions or diced jalapeno peppers could add more dimension to the soup as well.

Do you use a pressure cooker in your kitchen?
Are dishes like this Chicken Taco Soup a favorite option for dinner?

Other Chicken Dishes Your Family May Like: