Chipotle Chicken Soup

Quick, convenient, nutritious, and tasty. This will turn you into a soup person. Consider freezing the majority of the soup to spread it out for lunches over a few weeks.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Set the pressure cooker to sauté. Sauté the onions in the oil until softened. Then add the carrots and celery and continue to sauté for 5 minutes until onions have browned.

Step 2

Add 1/2 cup of chicken broth to the pot and the spices and deglaze the pot. Bring the chicken broth to a boil before moving to the next step.

Step 3

Add the washed black beans, tomatoes, chilis in adobo, chicken, and remaining chicken broth (3 1/2 cups) to the pot. Seal the lid and pressure cook for 12 minutes.

Step 4

Let the instant pot naturally release for 15-18 minutes, then manually release the remaining pressure.

Step 5

Take the chicken out of the soup and shred it finely with your preferred utensils (I use 2 forks). Then add the chicken back to the pot and the remaining 4 cups of chicken broth. Stir well.

Step 6

Garnish with some avocado slices, lime juice, sour cream, and / or saltines (since the soup is relatively low on carbs by itself).