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Chicken Taco Soup - Weight Watchers

Yield: 4 servings (Points per serving with myWW blue and purple - 1, green - 6)
Click here to view your WW Personal Points and track it on your app.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes

Ingredients

  • 1 lb. boneless, skinless chicken breast
  • 1 onion, chopped
  • 1 medium clove garlic, minced
  • 1 14.5 oz. can diced tomatoes
  • 1 15 oz. can tomato sauce
  • 1 oz. taco seasoning
  • 3 cups fat-free chicken broth
  • 1 cup corn
  • 1 cup black beans

Instructions

For the Instant Pot:

  • Turn Instant Pot to saute, spray with olive oil spray and add onions and garlic. Cook for 2 minutes.
  • Turn Instant Pot off and add the diced tomatoes, tomato sauce, taco seasoning and chicken broth. Stir together, then add the chicken.
  • Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 15 minutes.

  • Once the time is up let the pressure naturally release for 10 minutes.

  • Release the pressure and remove the lid. Remove chicken, shred it then add it back to the pot.
  • Add the corn and black beans. Turn Instant Pot to saute for 3 minutes to heat up corn and beans.

For the slow cooker:

  • Spray a frying pan with olive oil spray, then add the onions and garlic. Cook for 2 minutes.
  • Add the onions and garlic to the slow cooker, then add the diced tomatoes, tomato sauce, taco seasoning and chicken broth. Stir together, then add the chicken breasts.
  • Cover and cook on low for 4 hours.
  • Remove the chicken and shred it. Add it back to the slow cooker.
  • Add the corn and beans. Turn the slow cooker to high and cook for 5 minutes, or until the corn and black beans are heated through. It shouldn't take long.