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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.
Recipe for Chicken Taco Soup
Other Chicken Dishes Your Family May Like:
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Find more great ideas for soups and stews here: