CHIPOTLE CHICKEN SOUP😍

I’m kind of a soup fiend, so I never mind when it’s 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 Soup😍 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. You’ve 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 1½ pounds)

• 1 large yukon gold potato, peeled and diced

• 1 tsp chili powder (ancho preferred)

• 1½ 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

• ½ cup nutpods or coconut milk

• ½ 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!