Yes! This Instant Pot southwest chicken soup is healthy. Is this southwest chicken soup healthy?.But I do love serving this southwest chicken soup with crunchy tortilla chips, some plain Greek yogurt (in place of sour cream, but either will work), some sliced jalapenos, a lime wedge, sliced avocado, and chopped cilantro. There’s already rice in this soup, so no need to add extra grains. For extra protein, add a dollop of Greek yogurt to the soup and top with some tortilla chips, a lime wedge, and fresh cilantro.Using two forks, shred the chicken breasts (or take them out and cup them into cubes, whatever works best for you).Let it vent naturally for 10 minutes once the timer is up, and then quick release. Cook on high pressure for 15 minutes, and set the lid to sealed. Add the rest of the ingredients, and secure the lid on the pressure cooker.Next, add the garlic and stir until fragrant (being careful not to burn). Then, once the oil is heated and shiny, add the green pepper, jalapeno, and onion. Start by adding the avocado oil to the bottom of the pressure cooker, and hit the sauté button.There are no special steps with this recipe, which makes it quick and easy (my favorite). It’s similar to using a Crock Pot, but you end up with a complete meal ready in a fraction of the time! What I love about cooking soup (and most recipes made in the Instant Pot) is that you can just toss everything in, set it, and forget it. Plus it’s delicious! I also add it to chili, give it a try. It tastes like sour cream but has less fat and more protein. I like to top my southwestern chicken soup with a spoonful of greek yogurt.
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