Warm Soup for a Cold Winter Night!

I confess … I am not great at following recipes (or taking photos of foods that I cook)! But, I love to throw things into my instant pot to see what I can create! This is one of my current favorites!


Instant Pot Mexican Chicken Soup (Keto & Whole 30 compliant)

Mexican Chicken Soup.jpg

Ingredients

  • 4 Mexican squash (Calabaza Verde) or zucchini squash - peeled and chopped

  • 1 red & yellow bell pepper - chopped

  • 1 sweet onion diced

  • 1 tablespoon olive oil

  • 2 chicken breasts

  • 1 carton broth (I use low sodium veggie broth)

  • 1 tablespoon chili lime seasoning

  • 1 tablespoon cumin

  • salt & pepper to taste

  • juice of 1 lime (optional)

  • Sliced Avocado (optional)

Instructions

  1. Turn Instant pot to sauté mode, add olive oil, onion & peppers. Cook until translucent.

  2. Add cubed squash, broth, seasonings and place chicken breast on top.

  3. Close lid and make sure pressure valve is closed. Set to high pressure for 12 mins (if chicken is defrosted) or 20 mins (if chicken is frozen).

  4. Allow soup to cook and pressure to release manually.

  5. Open lid and take chicken breast out and shred.

  6. Use immersion blender to blend soup to the consistency that you like, then add shredded chicken back into soup.

  7. Stir & taste - may need extra salt or chili lime!

  8. Top with sliced avocado if desired!

This is a super easy and yummy recipe that the entire family will enjoy and full of all essential macro-nutrients to fuel your body! If you’re not watching your carb intake, you can add black beans to the recipe . Optional toppings to enjoy based on your diet: shredded mozzarella cheese, cilantro, crushed tortilla chips.