Instant Pot Shredded Chicken Tacos & Tortilla Soup

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30 min Prep time: 10min Cook time: 20min

Moxy Thoughts

September 20, 2017 in ,,,

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Tacos are a really big deal with my boys, and me!  It’s a meal that I know will fill them with protein, vegetables and good fats without much of the bad stuff when we do them as ‘make your own’.  Now that we have the Instant Pot, I’ve been able to try out a lot of recipes that previously just didn’t fit our timeline during the week.  This chicken taco recipe is super simple and takes less than 30 minutes.  Plus, the beauty of it is that the Instant Pot will be filled with broth at the end of the cycle that you can immediately turn into an amazing tortilla soup for lunch the next day!

Tortilla soup is one of those meals that I love to have any time it’s on the menu, but I know that the restaurant versions are always loaded with extra salt and tortilla strips.  The great thing about this soup is that you know exactly where all the seasoning and flavor is coming from.  Plus, for me tortilla soup also allows you to use some of the other leftovers you may have from your freezer from other meals you may have made.  This week, I had some frozen corn still left from one of our summer bbq’s that needed to be used, so rather than using a can of corn, I just threw in whatever was in my freezer bag!  This soup is both comforting and healthy, and that’s a combination that is tough to beat!

Hope you enjoy these recipes and share with me your modifications and ideas on how to make them tastier!

Make it with Moxy and get flavors so bold you never have to add sugar!

 

Ingredients

For the shredded chicken

  • 6 lbs. chicken breast, skin and bone in
  • 2 tbsp. Moxy Taco Seasoning Mix
  • 2 cups water
  • 1/2 cup sliced carrots
  • 1/2 cup sliced yellow onion
  • 2 cloves garlic, peeled

For the soup

  • Broth from shredded chicken
  • 1-2 cups vegetable broth or water
  • 14 oz. can chopped tomatoes, no salt or sugar added
  • 14 oz. can kidney beans
  • 1 cup yellow corn (fresh, frozen or canned are all fine)
  • 1 cup chopped red and 1 cup green bell pepper
  • 1-2 tbsp diced jalapeno (depending on how spicy you like it – add more or less to your taste)
  • Add any leftover shredded chicken from taco night
  • 1 avocado, sliced for serving
  • 1 tbsp. plain no fat Greek yogurt for saving

Directions

Shredded chicken for Tacos

  • Put all ingredients into the Instant Pot and set to Poultry
  • When cooking is complete – remove chicken from pot and shred
  • Serve with any taco fixings that you like – we do guacamole, Greek yogurt, Mexican cheese and salsa in either corn or street style tortillas

Tortilla Soup

  • Once chicken is removed from the Instant Pot, reserve all liquid and pour into large stock pot (or save in the refrigerator for up to 2 days prior to using for soup)
  • Add all ingredients except chicken and simmer for 30 minutes, stirring occasionally
  • Add chicken and serve with a dollop of yogurt and a handful of avocado slices

The Moxy Mamma

Hi I’m Anna. I’m a mom, wife, full time executive, part time amateur cook and love to be creative whenever I can.

In 2014, my husband received news that he had Type II Diabetes.I’m on a mission to eat great food and create delicious recipes that are packed with flavor instead of added sugar.

Do Good, Eat Great and Put some Moxy on your plate! (more about Anna)