This chicken taco soup made in the instant pot is made without cream, but when you blend it, the soup takes on a creamy consistency thanks to cheddar cheese.
Ingredients For Instant Pot® Chicken Taco Soup Recipe
1 Small Onion, Diced
2 tablespoon Butter
1 Clove Garlic, Minced
3 cup Chicken Broth
1 Boneless Skinless Chicken Breast
0.5 cup Uncooked white rice
1 can Roasted tomatoes with green chiles
0.5 cup Corn
2 tablespoon Taco Seasoning
0.5 teaspoon Cumin
As required Salt and ground black pepper
Nutrition value
218
calories per serving
4 g Fat23 g Protein19 g Carbs4 g FiberOther
Current Totals
4 g Fat
23 g Protein
19 g Carbs
4 g Fiber
MacroNutrients
Carbs
19 g
Protein
23 g
Fiber
4 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
44 mg
Iron
2 mg
Vitamin A
217 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
0 mg
Vitamin B9
32 mcg
Vitamin B12
0 mcg
Vitamin C
10 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
58 mg
Manganese
0 mg
Phosphorus
165 mg
Selenium
19 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
