Serves 4-6
Ingredients
- 2 Tbls olive or avocado oil
- 16oz boneless chicken breast or thighs
- 1/2 onion, diced
- 2-3 cloves garlic, minced
- 2 small zucchini, diced
- 1 bell pepper, diced
- 1 tsp. dried oregano
- 1 tsp. cumin
- 1 tsp. paprika
- 1/2 – 1 Tbls chipotle in adobo sauce, chopped (adjust amount depending on level of spicy you like)
- 8oz can diced fire-roasted tomatoes
- 1 tsp sea salt
- 4 cups bone broth
- 1/2 cup chopped cilantro
- Optional: splash liquid smoke
- Optional toppings: plain Greek yogurt or sour cream, avocado slices, smoky sea salt, green onion, chips
Directions
- Set Instant Pot to sauté: Add oil, chicken, onion & garlic to brown chicken.
- Add remaining ingredients, stir, seal lid & cook on high pressure for 20 minutes. Let naturally release.
- Shred chicken within the soup then serve with desired toppings.
- Crockpot Modifications: Sauté onion & garlic separately in a pan. The add along with remaining ingredients to crockpot and set on low for 4-6 hours. Shred chicken & serve.
Notes
- Replace chicken with 1-2 cans black or pinto beans, and use vegetable broth for a plant-based option.
Nutrition Facts (per 1.5 cup serving):
Calories: ~285 kcal, Protein: ~30g, Carbohydrates: ~15g, Dietary Fiber: ~5g, Sugars: ~3g, Fat: ~11g, Saturated Fat: ~2g
