Intant Pot Chicken Taco Soup

It’s that crazy-busy time of the year when simple dinner recipes are most welcome. This fantastic soup, rich in tex-mex flavor, comes together in no time using chicken breasts and a number of pantry staples you probably already have on hand. No garnish is necessary for this hearty soup, but feel free to add your favorites. I strongly recommend a dollop of sour cream.

Items used to make this recipe:

(affiliate links)

• My Instant Pot https://amzn.to/3CMBCtd

• rotel tomatoes https://amzn.to/3CUklyy

• canned black beans https://amzn.to/3scXWYc

• taco seasoning https://amzn.to/3AyIvMM

• knorr chicken bouillon cubes https://amzn.to/2Ue0dpr

---

Instant Pot Chicken Taco Soup

makes 6 generous servings

Printable Recipe

Ingredients

• 2 1/2 pounds chicken breasts (boneless, skinless), cut into large pieces

• 4 cups water

• 2 knorr chicken bouillon cubes

• 2 packets taco seasoning (any heat level)

• 4 cans (10oz) rotel tomatoes, undrained (any kind)

• 2 cans (14oz) black beans, rinsed and drained

• 10 oz canned or frozen corn kernels, drained

• Optional Garnish: sour cream, shredded cheese, sliced scallions, chopped cilantro or parsley, tortilla strips, etc.

Directions

1. Place water, bouillon cubes, and taco seasoning in instant pot and stir to combine, then stir in chicken pieces; place lid on and be sure the vent is set to “sealing”.

2. Cook on “manual” or “high pressure” for 20 minutes, then allow the pressure to release naturally for an additional 20 minutes.

3. Manually release any remaining pressure; remove chicken, shred with 2 forks, and return to pot.

4. Stir in undrained canned tomatoes, drained black beans, and corn; stir well and serve.

Notes

• To make in slow cooker, place all ingredients in cooker and cook on low for 8 hours; remove chicken, shred, and return to slow cooker. Stir well and serve.

• I had some okra slices stashed away in the freezer so I tossed them in and they were a great addition.

adapted from Jennifer Lynn

Chicken Shawarma

Chicken Shawarma may sound like an exotic dish, but it’s actually quite easy to prepare, and it’s extremely delicious. The only thing you need to know up front is that the chicken should marinate in the fridge for about 24 hours before grilling.

Feel free to meal-prep by freezing uncooked chicken thighs in the marinade, then thaw for a day in the fridge before grilling. This recipe can easily be doubled to feed a crowd.

The marinade (recipe below) is very easy to make. Just combine fresh lemon juice, olive oil, minced garlic, salt, smoked paprika, turmeric, cumin, and a touch of brown sugar.

After marinading for 24 hours, remove the chicken from the marinade and discard any remaining marinade. Ok, it’s time to grill the chicken. I can’t wait!!

Grill the chicken over hight heat for 5-7 minutes per side, or until the internal temperature of the chicken reaches 160F, then remove the chicken, cover and rest until the internal temperature reaches 165F.

Slice the chicken into thin strips, being careful not to eat it all in the process.

Now it’s time to assemble our delicious chicken shawarma sandwiches. You can use a variety of pitas or flatbreads, either prepared or homemade. Today I made delicious, warm, flatbreads in less than an hour - you can check out the recipe with how-to pics here.

I like to start with a layer of crisp lettuce, then add thinly sliced cucumbers and bell peppers. Just about anything goes so use any fresh veggies you like.

Now add the thinly sliced chicken and drizzle liberally with tzatziki sauce. Yum!

Wrap it up and enjoy!

Items used to make this recipe:

(affiliate links)

• My favorite razor-sharp knife https://amzn.to/2QHBsfO

• grilling tongs https://amzn.to/3Jnkj4G

• ground turmeric https://amzn.to/3gCixxK

• instant read thermometer https://amzn.to/2Z7laSr

---

Chicken Shawarma

makes 3 pounds

Printable Recipe

Ingredients

Marinade:

• 2 tablespoons freshly squeezed lemon juice

• 2 tablespoons olive oil

• 1 tablespoon freshly minced garlic

• 1 1/2 teaspoon brown sugar

• 1 teaspoon smoked paprika

• 3/4 teaspoon ground cumin

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon fine salt

Additional Ingredients:

• 3 pounds boneless, skinless chicken thighs

• fresh vegetables (I used lettuce, cucumbers, red bell peppers)

• Tzatziki sauce

• pitas or flatbreads (my easy flatbread recipe)

Directions

1. Combine the ingredients for the marinade together and place in a gallon-size freezer bag.

2. Place the chicken thighs in the freezer bag and seal, removing as much air as possible from the bag; massage the bag to evenly distribute the marinade.

3. Place the sealed bag on a tray (to catch any drips) and refrigerate, turning the bag several times over the next 24 hours.

4. After 24 hours, remove chicken from bag and discard remaining marinade.

5. Grill chicken over high heat for 5-7 minutes per side, or until an internal temperature of 160F is reached.

6. Remove chicken from grill and rest until internal temperature reaches 165F; slice thinly before serving.

Notes

• Recipe doubles well to feed a crowd.

• You can meal-prep by freezing uncooked thighs in the marinade, then thaw in the fridge for 24 hours before grilling.

adapted from The Queen’s Cabinet