Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
5
Low
Nutrition per serving
Calories423.2 kcal (21%)
Total Fat20.8 g (30%)
Carbs17.3 g (7%)
Sugars6.7 g (7%)
Protein43.5 g (87%)
Sodium1655.4 mg (83%)
Fiber7.3 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Wash jalapeño and tomatoes.
Step 2
Seed and mince jalapeño.
Step 3
Medium dice tomatoes.
Step 4
Peel and small dice onion.
Step 5
Peel and mince garlic.
Step 6
Set Instant Pot to sautee
Step 7
Add oil to Instant Pot and coat bottom.
Step 8
Add onion and jalapeño; cook, stirring frequently, until tender, 2-3 minutes.
Step 9
Add garlic and tomatoes to instant pot; cook for about 1 minute.
Step 10
Slice chicken in half horizontally into thin fillets.
Step 11
Add broth, cumin, salt, and pepper to instant pot.
Step 12
Press cancel and add chicken to Instant Pot
Step 13
cover, lock, and seal. Pressure cook for 12 min, natural release for 5 min.
Step 14
Once cooked, transfer chicken to a plate, shredd, and return to Instant Pot
Step 15
Wash and dry cilantro.
Step 16
Shave leaves off the stems; discard the stems and chop the leaves.
Step 17
Halve and pit avocado.
Step 18
Spoon out the flesh and medium dice.
Step 19
Stir in 3/4 of the cilantro (save the rest for garnishing) and lime juice.
Step 20
Serve soup in a bowl, stir in avocado, and garnish with remaining cilantro and lime wedges.
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Notes
2 liked
0 disliked
Delicious
Easy
Fresh
Go-to
Under 30 minutes
