Recipe By thedailygourmet
Rating
Published Feb 26th
Prep 15m Cook 40m Additional 10m Ready In 65m
Servings 5 servings Calories 230.9

This recipe has no cream in it, but when blended, it takes on a creamy taste! The blending step is optional, but I believe it gives a better presentation!

Recipe Ingredients

  • 1 small onion, diced
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 3 cups chicken broth
  • 1 (4 ounce) boneless skinless chicken breast
  • ½ cup uncooked white rice
  • 1 (10 ounce) can roasted tomatoes with green chiles (such as Ro-Tel®)
  • ½ cup corn
  • 2 tablespoons taco seasoning
  • ½ teaspoon cumin
  • salt and ground black pepper to taste
  • ½ cup shredded Cheddar cheese

Cooking Directions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter to the hot pot. Cook and stir until fragrant and onion has softened, about 3 minutes, adding garlic during the last 30 seconds. Remove onion mixture to a small bowl. Hit Cancel. Add chicken broth, chicken breast, and rice.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken breast, and shred.
  4. 4 Add tomatoes and corn to the pot, along with shredded chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in reserved onion mixture, taco seasoning, cumin, salt, and pepper. Add Cheddar cheese and stir until melted.

Nutrition Facts

  • Calories 230.9
  • Carbohydrate 24.7 g
  • Cholesterol 40.6 mg
  • Fat 9.7 g
  • Fiber 1.5 g
  • Protein 10.7 g
  • Saturated Fat 5.5 g
  • Sodium 1334.5 mg
  • Sugar 2.5 g

Chef's Notes

If desired, ladle soup into a blender and blend on high until mixture is creamy.

Reviews

  1. Love it! What I did different is after shredding the chicken I put all other ingredients in the pot, put the lid back on and cooked for an additional 15 minutes on low in my one pot. I then ladled myself a bowl (taste before I serve to my family!), sliced up some avocado, warmed - Read more ...
  2. This dish was delicious and I will definitely make it again. The only change I made was that I had some cooked brown rice on hand and I added it to the second pressure cooking in the hot pot. Served with South of the Border Tortilla chips. Yum! Yum!
  3. Very yummy and nutritious. I would recommend trying it. I made nachos with it as well. Try sour cream and guacamole on the side.
  4. Very good
  5. I followed the directions exactly and it was really good but like others pointed out it could have used some more broth. The drawback to me was having to let off the steam and then build it back up too many times. Next time I think I will boil the chicken in broth on the - Read more ...
  6. Family loved it! I would add more broth
  7. My family loved the soup. I used a 7 oz. chicken breast instead of 4 oz. as that is what I had. I added an additional amount of chicken broth (two cans of broth). Next time I'll add more broth as it was not soupy enough but the family didn't mind.
  8. I made it just as it said except I added a 1/4 teaspoon of cayenne pepper and a 1/4 teaspoon of ground jalapeno just to kick it up a bit was a hit in my house everyone loved it served it scoops nacho chips
  9. Very tasty almost too thick to be called soup but flavor is great. I used Old Elpaso Hot Taco mix and the rest as written. No extra salt or pepper. Made 6 cups. Thank you for posting.
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