Try this Pressure-Cooker Chicken Taco Soup for the perfect heart-warming dish for a day that calls for comfort food. Topped with sour cream and fresh cilantro, Pressure-Cooker Chicken Taco Soup is a delicious Tex-Mex take on taco night favorites.
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Let's Make It
Set SAUTÉ setting on electric pressure cooker for 5 min. Meanwhile, combine 3 Tbsp. dressing and 1 Tbsp. taco seasoning mix; brush onto both sides of chicken breasts.
Place chicken in pressure cooker; cook 1 min. on each side. Add remaining dressing and seasoning mix along with the chopped fresh vegetables, canned tomatoes, bouillon cubes and water. Close and lock lid.
Turn Pressure Release Valve to Sealing position. Cook 8 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, press CANCEL, then use Quick Pressure Release to release steam.
Remove chicken from pressure cooker; pull into shreds using 2 forks. Return chicken to pressure cooker; stir.
Serve topped with avocados, plum tomatoes and cheese.
Serve topped with BREAKSTONE'S or sour cream, and chopped fresh cilantro in addition to the other toppings.
Cool, then refrigerate any leftovers. Refrigerate up to 3 days before reheating to serve.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings (1 cup each)
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.