Dump and Go Chicken Taco Soup

Ingredients

• 4 cups chicken broth
• 1 1/2 Tbsp taco seasoning
• 20 oz boneless skinless chicken thighs (frozen is fine)
• 1 (14.5 oz) can petite diced tomatoes
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 (4 oz) can diced green chiles
• Toppings: sour cream, Fritos, avocado, shredded cheddar cheese

Instructions

1. 1

   --- Instant Pot Instructions: ---

2. 2

   Add broth, taco seasoning, chicken, tomatoes, beans, corn and green chiles to Instant Pot.

3. 3

   Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button (or low pressure) to 10 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.

4. 4

   Remove the chicken and shred. Stir it back into the soup.

5. 5

   Ladle into bowls and top with desired toppings.

6. 6

   --- Slow Cooker Instructions: ---

7. 7

   Add broth, taco seasoning, chicken, tomatoes, beans, corn and green chiles to slow cooker.

8. 8

   Cover slow cooker and cook on low for 4 hours.

9. 9

   Remove the chicken and shred. Stir it back into the soup.

10. 10

    Ladle into bowls and top with desired toppings.