Instant Pot Chickpea and Chorizo Taco Soup
A lower fat homemade chorizo in a perfectly spicy soup with chickpeas, tomatoes, corn, and green chiles.
Servings: 9 servings
Calories: 265kcal
Ingredients
- 1 lb Lean Ground Beef macros with 96/4
- 10 oz Reduced Fat Pork Sausage I used a tube of Jimmy Dean
- 2 15 oz cans Chickpeas or Garbanzo Beans drained
- 15 oz can Corn drained
- 2 15 oz cans Stewed Tomatoes
- 1 can Rotel
- 15 oz can Chicken Broth
Spices
- 2 Tbsp Paprika
- 1 Tbsp Ground Chipotle Peppers you could also use 1/2-1 Tbsp smoked paprika
- 1 Tbsp Black Pepper
- 2 tsp Garlic Powder
- 2 tsp Cumin
Instructions
- Set your Instant Pot to its sauté function and spray the pot with nonstick cooking spray before adding the beef and pork sausage. (If you're using the stovetop, add the meat to a large pot over high heat and follow the same instructions.)
- While the meat cooks, mix the spices in a small bowl or add directly to the pot, depending on how fast you work. (Be careful not to burn the meat.)
- Once the meat is cooked and no pink remains, turn the Instant Pot off. (Stovetop, reduce heat to low-medium.)
- Add the remaining ingredients to the Instant Pot. Stir well.
- Seal the Instant Pot and cook for 10 minutes on manual with quick release pressure. (On the stovetop, simmer for 10-15 minutes, stirring often.)
- Release the pressure or remove from heat. Serve with tortilla chips, a dollop of fat free Greek yogurt, or however you prefer. Enjoy!
Notes
- Each serving has 3 Smart Points.
- To make this chorizo taco soup in a crockpot, cook the beef and pork sausage in a large skillet with the spices before adding everything into a crockpot and cooking for 2 hours on high or 3-4 hours on low.
- Be sure you're using at least a 6 Qt Instant Pot. Otherwise, the recipe as-is won't fit.
Nutrition
Serving: 1C (about 280g) | Calories: 265kcal | Carbohydrates: 24g | Protein: 22g | Fat: 9g