Chicken Taco Soup (Low Carb & Gluten-Free)

Yes, there are many similarly named soups out there-please read on... This one includes mushroom & zucchini! I made this delicious low carb and gluten-free soup in my 3-quart InstantPot. It can easily be multiplied for your 6 or 8-quart pot. This recipe serves approximately 4-6.   Of course, this can be cooked in a 2-3 qt pot on the stove top--it is NOT rocket science. 😉

Melt butter in your InstantPot (sauté setting), add mushrooms, garlic, onion, zucchini.

2 Tbsp butter

8 oz sliced white mushrooms

1 tsp minced garlic

1/2 cup chopped yellow onion

2 medium zucchini chopped or spiralized

Sauté mushrooms in melted butter; add minced garlic & chopped onion. Cook together on sauté setting for 10-15 minutes. Press cancel (off).

2 cups chicken broth

1 lb diced tomatoes (or 1 medium can diced tomatoes)

1-2 cups cooked, cubed chicken breast (canned is OK)

1-2 Tbsp. Taco Seasoning ( more if you like more spice)

Add chicken broth, tomatoes and chicken breast. Stir thoroughly. (Add optional ingredients, as desired.)

Optional:

1, 15 oz can of black beans (drained & rinsed)

Add/seal lid; check to be sure pressure valve is in correct position. Set to high pressure for 15-minutes. When pressure cooking process is done (at beep signal), use natural release (NR)—approximately 20 minutes.

Garnish options:

Serve with crushed tortilla chips (NOT gluten-free)

A dollop of sour cream

sliced avocado