Here is the recipe:
CREAMY CHICKEN CHILI SOUP
Yields: 8 servingsSmart Points per serving: 6sp
Ingredients:
3 chicken breasts1 tsp olive oil
1/2 onion, diced
2 tsp garlic, minced
2 tsp cumin
1 tsp chili powder
1/4 tsp cayenne powder
1 tsp salt
1/2 tsp pepper
1 can Romano beans, rinsed
3 cups chicken broth
8oz light cream cheese
Garnish:
Avocado slicesJalapeño pepper, chopped
Cilantro, chopped
Tortilla strips
Method:
1. In your Instant Pot, use the sauté setting to cook your onion and garlic in the olive oil. Cook for about 5 minutes until the onions are translucent. Add all of your spices into the pot and stir. Let cook for a minute until fragrant.2. Add the remaining ingredients starting with the chicken, beans, stock and top with cream cheese. Cook the soup for 15 on high pressure using the chili/soup setting. Then use NPR for 15 minutes. Once the 15 minutes are up, use QR to let the remainder of the steam escape.
3. Once the steam has been released, remove the chicken and shred. Using a whisk, you'll want to break down the bits of cream cheese until the soup is creamy and smooth. If you find your soup is too runny at this point, you could make a slurry with a tbsp of cornstarch and a bit of water and add it to the soup. Put your shredded chicken back in and stir. Let thicken for a few minutes on the warming setting.
4. Garnish with fresh avocado, jalapeño, ground pepper, tortilla strips and cilantro. You could also use some Sriracha to add more heat to the soup. I don't like making anything too spicy because my little guy doesn't like spicy food. We just adjust our own portions to taste.
This soup is creamy, cheesy, warm and feels so indulgent.
Everyone in the family love it plus it has lots of protein to keep you full. Big WINNER!
No comments:
Post a Comment