Chicken Taco Soup



THE SPICES IN THIS soup can be adjusted to suit your taste buds. Extra jalapenos and shredded cheese can be added to im- prove the taste. 

Time: 40 minutes Calories: 373 Fat:  22g Protein: 33g Net carbs: 6g 

Ingredients: 

  • ½ tsp. of salt 
  • ½ tsp. of paprika 
  • A ½ cup of diced onion 
  • ½ tsp. of chili powder 
  • A ½ cup of chopped cilantro 
  • 1 tbsp. of cumin 
  • 1 tbsp. of lime juice 
  • 1 lb. chicken breasts 
  • 1 tbsp. of chipotles in adobo sauce 
  • 2 tbsp. of lemon juice 
  • 2 cups of chicken broth 
  • 4 cloves of garlic 
  • 8 oz. of cream cheese 


Method:  

1.Put all the ingredients into the Instant Pot. 

2.Stir properly then cover and set on manual, then cook for 18 minutes on high pressure. 

3.Naturally, release the pressure for 10 minutes, then quick release the remaining pressure. 

4.Open the lid gently and take out the chicken. Place it on a plate and use two forks to shred it. 

5.Set the Instant Pot on sauté then add the cream cheese and shredded chicken.

6.Stir properly while it heats. 

7.Serve


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