recipe

February 7, 2020

Stephanies Southwest Chicken and Vegetable Instant Pot Soup

Ingredients

  • 1 onion diced
  • 2 cloves garlic chopped
  • 2 poblano pepper diced
  • 2 red /yellow pepper diced
  • 2 zucchini chopped
  • 6-8 tomatillos quartered
  • 1-15 ounce can fire-roasted diced tomatoes
  • 2 lb. boneless skinless chicken breast
  • 6 cups chicken broth
  • 2 teaspoon chili powder
  • 2 teaspoons fine sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cumin
  •  1 teaspoon smoked paprika
  • Zest and juice of 1 lime

Optional Garnish

  • Crushed Tortillas
  • Shredded Cheddar Cheese
  • Cilantro
  • Avocado
  • Pickled Jalapeno

Instructions

  1. Turn Instant Pot onto saute
  2. Saute onions, peppers, and garlic until fragrant
  3. add Zucchini and Tomatillos
  4. Add chicken breasts that you have cut in half
  5. Add broth and spices
  6. Set the pressure valve to sealing. Cook on high pressure for 15 minutes.
  7. Once opened, shred the chicken with two forks and add back to the soup.
  8. Garnish as desired with crushed tortillas, shredded cheese, cilantro, avocado or pickled jalapeno and serve!

 

Stephanies Southwest Chicken and Vegetable Instant Pot Soup

Ingredients

  • 1 onion diced
  • 2 cloves garlic chopped
  • 1 poblano pepper diced
  • 1 red pepper diced
  • 1 zucchini chopped
  • 6-8 tomatillos quartered
  • 1-15 ounce can fire-roasted diced tomatoes
  • 2 lb. boneless skinless chicken breast
  • 6 cups chicken broth
  • 2 teaspoon chili powder
  • 2 teaspoons fine sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cumin
  • Zest and juice of 1 lime

Optional Garnish

  • Crushed Tortillas
  • Shredded Cheddar Cheese
  • Cilantro
  • Avocado
  • Pickled Jalapeno

Instructions

  • Turn Instant Pot onto saute
  • Saute onions, peppers, and garlic until fragrant
  • add Zucchini and Tomatillos
  • Add chicken breasts that you have cut in half
  • Add broth and spices
  • Set the pressure valve to sealing. Cook on high pressure for 15 minutes.
  • Once opened, shred the chicken with two forks and add back to the soup.
  • Garnish as desired with crushed tortillas, shredded cheese, cilantro, avocado or pickled jalapeno and serve!