Spicy Chicken Soup

Low Carb, low calorie soup, low cost soup.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Set instapot to saute on med. While it is warming up, remove the skin from the chicken and trim fat if needed. Sprinkle with fajita seasoning. Add the olive oil, then the chicken. Brown on both sides then remove and set aside. Chop the onion, peppers and garlic in the meantime.

Step 2

If you need to add a tad more oil to the pot you can. Add the onion to the pot first, saute until translucent. Add the garlic and saute a few minutes more. Finally add all of the peppers and broth, then use your wooden spoon to scrape the bottom of the pan, to release all of the yummy caramelized goodness. Drop your chicken inside and add your seasonings. Reset the instapot to soup/broth (use preset setting), and lock the lid into place.

Step 3

Allow the pot to decompress naturally for 10 min. In that time you can open the tomatoes and black beans (drain and rinse). Finish decompressing the pot manually. Carefully remove the chicken and set aside. To the pot add the corn, beans and tomatoes. Stir. Reset instapot to saute on med. Bring to a boil.

Step 4

Shred the chicken and return to. Your soup, without the bones 😉. Zest your lime into the pot, and squeeze the lime juice into the soup, stir. Allow it to finish boiling until the timer goes off.