SERVES: 6
SERVING SIZE: 1 CUP
PREP: 5 MINUTES
PRESSURE: 20 MINUTES
TOTAL: 40 MINUTES
SETTINGS: PRESSURE COOK/SAUTÉ
RELEASE: NATURAL/QUICK
Slightly spicy, cheesy, and full of flavor, this comforting chicken soup is low in carbs, gluten-free, and full of warm spices. The healthy fats in this satisfying soup will help keep you feeling full for longer.
3 cups chicken broth
11⁄3 cups chunky salsa
1 tsp fine grind sea salt
1 tsp garlic powder
1⁄2 tsp ground chipotle powder
1⁄2 tsp ground black pepper
1⁄2 tsp ground coriander
1⁄2 tsp ground cumin
1⁄2 dried parsley
1lb (450g) boneless skinless chicken thighs
8oz (225g) block-style cream cheese, softened and cubed
1⁄2 cup Monterey Jack cheese
1⁄4 cup queso fresco, crumbled
2 tbsp chopped cilantro, to garnish (optional)
1 Combine the chicken broth, salsa, sea salt, garlic powder, chipotle powder, black pepper, coriander, cumin, and parsley in the inner pot. Stir until well combined. Add the chicken thighs to the pot.
2 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 20 minutes.
3 When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.
4 Open the lid, use a slotted spoon to transfer the chicken thighs to a cutting board, and use two forks to shred the chicken. Return the shredded chicken to the pot. Stir to combine.
5 Select Sauté (High). Bring the soup to a boil and then add the cream cheese. Whisk continuously until the cream cheese is melted. (Note that small bits of unmelted cream cheese may remain, which is fine.)
6 Press Cancel to turn off the pot. Add the Jack cheese and stir until the cheese is melted into the soup.
7 Ladle the soup into bowls. Sprinkle 1⁄2 tbsp queso fresco over each serving and top with 1 tsp chopped cilantro (if using). Serve hot.
tip You can use mild, medium, or hot salsa varieties to adjust the spiciness to your taste preferences.
CALORIES: 317 FAT: 21g NET CARBS: 6g PROTEIN: 23g
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