Taco Soup

We switched it up on Taco Tuesday to make Taco Soup - and it’s awesome! You can use Ground beef, turkey or chicken (or go meatless for a vegetarian option). It really was a nice change of pace, and this will be incorporated into our monthly rotation, but I do miss tacos, so back to our regularly scheduled taco Tuesday next week.

INGREDIENTS

taco soup.jpg

1 tbsp olive oil
1 pkg. ground chicken
1 box Banza Chickpea pasta shells
1 medium-sized yellow onion, diced
2 cloves garlic minced
1 tbsp chili powder
1 tsp cumin
1 tsp oregano
1/2 tsp salt
1 (796mL) can Diced tomatoes
1 can Black beans, rinsed and drained
1 cup frozen corn
6 cups vegetable broth
1 each red, yellow and green pepper, diced
1 jalapeno pepper, sliced
Cilantro for garnish
1 avocado, sliced

INSTANT POT DIRECTIONS

  • Turn Instant Pot to Sauté.  Add olive oil.  Once shimmering, add ground chicken and brown.

  • Add onion, garlic, spices, diced tomatoes, beans, corn and vegetable broth to Instant Pot in that order. Cook on high pressure for 3 minutes, then do a quick release of the pressure.

  • Stir in bell peppers and Chickapea Pasta, then let sit for 5-10 minutes. Ladle into bowls then top with jalapeño, cilantro and avocado.

Dinner, HealthyMarie KellyMilford Kitchentaco, soup, taco soup, black beans, tomatoes, cilantro, avocado, corn, beans, chicken, ground chickenComment