Mexican Chicken Soup
1/8 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1 tsp dried oregano
1 tsp smoked paprika
2 zucchinis chopped (chopped)
1 14.5 oz. chicken broth
1 medium onion (chopped)
2 tsp garlic powder
1 tsp onion powder
2 tsp chipotle pepper powder
1 tsp cumin
2 tsp chili powder
1 14 oz. can coconut milk
1 1/2 lb. skinless chicken breasts
2 10 oz. cans tomatoes w/ green chiles
Add the chicken breasts to a pressure cooker or Instant Pot.
Add all ingredients except coconut milk.
Secure the lid on the pressure cooker.
Cook on high pressure for around 15-20 minutes. Make sure to release pressure once done.
Pull out the chicken breasts and add coconut milk into pressure cooker.
Turn Instant Pot or pressure cooker to Sauté mode and stir.
Dice or chop chicken.
Add chicken back into soup.
Evenly divide recipe into 8 servings to come as close as possible to the given macros. Feel free to add chopped or sliced avocados on top.