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Pressure Cooker Chicken Burrito Soup

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Pressure Cooker Chicken Burrito Soup

Course: Dinner, Lunch, Soup, Soup/Stew
Cuisine: American, Mexican
Keyword: chicken, dairy-free, gluten-free, pressure cooker
Calorie: 300-400, Under 350, Under 400, Under 450, Under 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 4 servings
Calories: 321kcal

Ingredients

  • 1 Yellow Onion (small, finely chopped)
  • 2 cups Diced Tomatoes (from the can with juices)
  • 1 1/2 cups Black Beans (cooked, rinsed)
  • 1 cup Frozen Corn
  • 1 lb Chicken Breast (boneless, skinless)
  • 4 cups Chicken Broth
  • 2 tbsp Taco Seasoning

Instructions

  • Add all of the ingredients into the pressure cooker and stir to combine everything.
  • Close the lid to the pressure cooker and set to “sealing”, then press manual/pressure cooker and cook for 11 minutes on high pressure. Once it is done, allow the pressure to release naturally for five minutes and then release any remaining pressure manually. Remove the lid carefully.
  • Shred the chicken with two forks. Divide into bowls and enjoy!

Notes

  • Leftovers

    Refrigerate in an airtight container for up to three days or freeze individual portions for up to three months.
  • Serving Size

    One serving is equal to approximately 1 1/2 cups.
  • More Flavor

    Add garlic and lime juice. Use an immersion blender to partially blend and create a thicker consistency.
  • Additional Toppings

    Sour cream, pickled jalapeños, cilantro, avocado, tortilla chips.
  • Freezer Meal

    Add all of the uncooked ingredients to a large freezer bag and mix to combine. Store in the freezer until ready to cook. Thaw in the fridge and then add all of the contents of the bag into the pressure cooker to cook.

Nutrition

Calories: 321kcal | Carbohydrates: 35g | Protein: 36g | Fat: 4g | Cholesterol: 88mg | Sodium: 1380mg | Fiber: 9g | Sugar: 9g | Vitamin A: 625IU | Vitamin C: 13mg | Calcium: 80mg | Iron: 5mg

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