Try this Mexican Instant Pot Chicken Soup recipe, or contribute your own.
Suggest a better descriptionPlace bone broth in Instant Pot and hit the sauté button. This helps it come to pressure a little faster. Add the carrots, garlic, sweet potatoes, salsa, chicken and lime juice in pot.
Secure the lid and put on soup/ broth option for 35 mins for frozen chicken, or 15 minutes for fresh. For other machines, select High pressure for 35 minutes. Release the pressure and open the lid.
Remove the chicken from the pot, and using 2 forks, shred the meat.
Scoop all but 1/2 cup of the veggies into a blender and blend on high speed until pureed, about 15 seconds and then incorporate back into the soup.
Add the chicken and baby spinach back into the pot and stir to wilt the spinach.
Serve hot with avocado and cilantro on top.
STOVE TOP
Place the chicken, salsa, broth, sweet potatoes, carrots, lime juice, garlic, and salt in a stockpot over medium-high heat.
Bring to a boil, then cover and simmer for 1 hour over medium- low heat.
Remove the chicken from the pot, and using 2 forks, pull the meat away from the bones and shred it. Set aside.
Scoop 2 cups of vegetables from the soup and place in a blender with 1/4 cup of the broth. Purée the vegetables for 15 seconds and then incorporate back into the soup.
Add the chicken and spinach to the pot and simmer for 10 minutes, until the spinach is slightly wilted.
Serve hot, garnished with sliced avocado and fresh cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (163g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 183 | ||
Calories from Fat: 54 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 125.5mg | 39 % | |
Sodium 283.4mg | 10 % | |
Potassium 408.4mg | 11 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.4g | ||
Protein 30g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 183
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