Chicken Taco Soup

Name: Chicken Taco Soup
Total time: 50 min
Ingredients: 2 14.5-ounce can chicken broth; 1 15-ounce can whole-kernel corn drained; 1 15-ounce can black beans drained and rinsed; 1 14-ounce can petite diced tomatoes; 1 4-ounce can diced green chiles; 1 tsp cumin; salt to taste; 1 lb. rotisserie chicken meat shredded

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Total: 50

Servings: 6

Ingredients

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2 14.5-ounce can chicken broth1 15-ounce can whole-kernel corn drained1 15-ounce can black beans drained and rinsed1 14-ounce can petite diced tomatoes1 4-ounce can diced green chiles1 tsp cuminsalt to taste1 lb. rotisserie chicken meat shredded

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Instructions

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Step 1

Pour broth, corn, black beans, tomatoes, and chiles into a large pot.

Step 2

Add cumin, salt, and chicken. Stir.

Step 3

Simmer over medium heat until chicken is heated through, or up to one hour.

Step 4

Serve with shredded cheese, tortilla strips, and chopped cilantro (or your toppings of choice).

Step 5

Put all ingredients in the Instant Pot. Bring to a simmer using the "saute" function, or for more developed flavor, pressure cook for up to 15 minutes.