Empty My Fridge
Instant Pot Low-Carb Chipotle Chicken Tortilla Soup
Ingredients
- Olive oil1 tbsp
- Garlic1 tbsp
- Onion · diced⅔ cups
- Chili powder2 tsp
- Cumin2 tsp
- Chicken broth4 cups
- Salt · roasted28 oz
- Tomato paste4 tbsp
- Chipotle pepper · chopped3–4
- Cauliflower16 oz
- Lime
- Chicken breast1 ½ lb
- Cilantro
- Black pepper
- Corn tortilla · crushed
- Cheese · shredded
- Avocado
Instructions
- Set the Instant Pot to Saute on low. When hot, add the oil, garlic and onion and cook 2 to 3 minutes, taking care not to burn the garlic.
- Add the chili powder and cumin and stir until very fragrant. Turn off Saute.
- Add all remaining ingredients except the chicken and stir well. Season with a few pinches of sea salt and pepper, then add the chicken breasts, making sure they are fully submerged.
- Pressure cook as the recipe directs. For slow cooking: set to Slow Cook with the vent open, cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours. With 1 hour left, remove the chicken, shred it with 2 forks, return it to the pot and finish cooking.
- Garnish with cilantro and adjust seasoning with sea salt and pepper. Serve with crushed baked corn tortillas, avocado and Mexican blend cheese if desired.
Summarized from Fit Men Cook's video. Watch it for the details.
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