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Cheesy Chicken Taco Soup

Photo Credit:- Cosori Air Fryers


  • 1 package boneless, skinless chicken breasts cut into 1-inch (16 ounces)
  • 1 cup chopped onions
  • 1 package frozen southwestern corn 10.8 ounces
  • 1 can Progresso™ black beans drained, rinsed, 15 ounces
  • 1 cup Old El Paso™ Thick ‘n Chunky mild or medium salsa from 16 ounce jar
  • 1 container Progresso™ reduced-sodium chicken broth 32 ounces
  • 1 package Old El Paso™ chicken taco seasoning mix 0.85 ounces
  • 1 cup shredded mexican blend cheese 4 ounces
  • chopped fresh cilantro sour cream, corn chips, as desired


  1. In the Instant Pot™, add chicken, onion, corn, black beans, salsa, chicken broth and seasoning, stirring to combine.
  2. Secure lid; set pressure valve to SEALING. Select MANUAL or PRESSURE COOK; cook on high pressure 5 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally for 15 minutes. Carefully release remaining pressure, and remove cover. Stir in 1/2 cup of the cheese until melted.
  3. To serve, ladle soup into serving bowls; top with remaining cheese and remaining ingredients.


Trademarks referred to herein are the properties of their respective owners.

(No Title): Use caution when releasing remaining pressure from Instant Pot™ after cooking, due to escaping hot steam.
(No Title): 1 bag (10 ounces) frozen corn may be substituted for the southwestern corn in this recipe.
(No Title): Kitchen Tested – 5/2018.

Source:- Cosorithis

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