Mexican Chicken Soup
(Total Time: 15 MI0N| Serves: 8)
8 cups Chicken Broth
½ tsp minced Habanero
1/3 cup Salsa
1 tsp Garlic Powder
2 cups cooked and shredded Chicken
1 tsp Onion Powder
1 tbsp. Cumin
½ cup chopped Scallions
½ cup chopped Cilantro
4 ounces canned and chopped Green Chilies
1 cup Celery Root, diced
Salt and Pepper, to taste
- Place all of the ingredients in your Instant Pot.
- Stir to combine and season with some salt and pepper.
- Close the lid and choose the SOUP mode.
- Cook for 10 minutes.
- Let the pressure drop on its own.
- Serve and enjoy!
Per Serving (Calories 100| Total Fats 4g | Net Carbs 3g | Protein 11g |Fiber: 0.5g)