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:
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1 large onion, chopped
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3 cloves garlic, minced
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1 anaheim pepper, diced (very mild, but sub for bell pepper if needed)
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2 large chicken breasts (about 1½ pounds)
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1 large yukon gold potato, peeled and diced
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1 tsp chili powder (ancho preferred)
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1½ tsp oregano
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1 tsp cumin
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1 tsp garlic powder
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1 4oz can diced green chilies
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1 14oz can fire roasted tomatoes
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1 tbsp olive oil
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3 cups chicken broth
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½ cup nutpods or coconut milk
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½ cup frozen corn (optional – omit for Whole30)
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Juice from 1 lime
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1 avocado for topping
Directions:
For the InstantPot Chipotle Chicken Soup:
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Set Instant Pot to saute mode and add in the olive oil and chopped onion with a pinch of salt and pepper.
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Saute for 3-4 minutes or until just starting to soften, then add the chopped anaheim peppers and saute for 2 minutes more.
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Add in the garlic, chili powder, cumin, oregano, and garlic powder and saute 1 minute more.
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Press cancel on your InstantPot.
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Add in the chicken, fire roasted diced tomatoes, green chilies, potatoes, and chicken broth.
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Close the lid and make sure the valve is set to sealed.
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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.
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Remove the chicken, shred with two forks and add back into the pot with the corn if using.
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Stir in nutpods or coconut milk until smooth and squeeze in lime juice. Taste and adjust for seasonings.
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Serve with the avocado and enjoy!