InstantPot Chipotle Chicken Soup
CHIPOTLE CHICKEN SOUPš
Iām kind of a soup fiend, so I never mind when itās cold in San Diego because it just means I get to curl up on the couch with Snazzy and a big ole bowl of this Chipotle Chicken Soupš Creamy yet dairy free, just a touch spicy, and perfect for meal prep since it tastes even better the next day. Thanks to the InstantPot, it comes together in no time, making it perfect for a weeknight dinner too. Youāve gotta make this!
Serves 4.
Ingredients:
For the InstantPot Chipotle Chicken Soup:
1 large onion, chopped
3 cloves garlic, minced
1 anaheim pepper, diced (very mild, but sub for bell pepper if needed)
2 large chicken breasts (about 1Ā½ pounds)
1 large yukon gold potato, peeled and diced
1 tsp chili powder (ancho preferred)
1Ā½ tsp oregano
1 tsp cumin
1 tsp garlic powder
1 4oz can diced green chilies
1 14oz can fire roasted tomatoes
1 tbsp olive oil
3 cups chicken broth
Ā½ cup nutpods or coconut milk
Ā½ cup frozen corn (optional - omit for Whole30)
Juice from 1 lime
1 avocado for topping
Directions:
For the InstantPot Chipotle Chicken Soup:
Set Instant Pot to saute mode and add in the olive oil and chopped onion with a pinch of salt and pepper.
Saute for 3-4 minutes or until just starting to soften, then add the chopped anaheim peppers and saute for 2 minutes more.
Add in the garlic, chili powder, cumin, oregano, and garlic powder and saute 1 minute more.
Press cancel on your InstantPot.
Add in the chicken, fire roasted diced tomatoes, green chilies, potatoes, and chicken broth.
Close the lid and make sure the valve is set to sealed.
Cook on high pressure for 10 minutes, with a 5 minute natural release. Release the valve, keeping a kitchen towel handy for any extra steam.
Remove the chicken, shred with two forks and add back into the pot with the corn if using.
Stir in nutpods or coconut milk until smooth and squeeze in lime juice. Taste and adjust for seasonings.
Serve with the avocado and enjoy!
