Wholy Living Recipe

   Chicken Taco Soup

Posted on Mar 12, 2012 under General Recipes

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  • 4 c dry pinto beans or black beans
  • 1 T turmeric
  • 1/8 t cayenne pepper (more if you like spice
  • 1 onion
  • 4 cloves garlic (pressed)
  • ¼ c taco seasoning (but be careful!)
  • 6 c chicken broth
  • 4-6 boneless chicken thighs or breasts
  • 2 cans diced tomatoes
  • 2 t cumin
  • 1 lemon (squeeze the juice out)
  • 2 cups frozen sweet corn
  • ¼ cup cheese powder (optional)




  • Sour Cream
  • Cilantro
  • Corn chips


Soak beans overnight with 2 T salt and a little oil if desired.  This is also the time you can add the turmeric to the chicken and place it in the frig overnight, but this step is not necessary.  The next day, discard your soaking water and place the beans in the pressure cooker with new water about twice as much water as beans.  Bring to pressure and cook for 25 minutes.  Turn heat off.  When the pressure is gone, I usually strain my beans from the bean water, but you can keep some of the bean water if desired to add later.  Leave the beans in the collander and now put chicken into pressure cooker along with chicken broth, garlic, onion, turmeric (if not already done), cayenne pepper, taco seasoning, cumin.  Bring to pressure and cook for 8 minutes.  Remove from heat.  When pressure is gone, remove chicken and shred (use the Bosch if you have it).  Return the shredded chicken to the soup base in the pressure cooker along with beans, corn, diced tomatoes, lemon juice (fresh squeezed is the best), and cheese powder if desired.  You can serve this with sour cream and corn chips, but sometimes I just add the sour cream to the soup if I’m going to take the soup somewhere.  I add 1 cup sour cream, but it would taste good with more too!  Garnish with cilantro if desired.  We also serve this over rice if it’s to be for dinner.