Mexican Dinner Soup
(Total Time: 30 MINS| Serves: 8)
2 pounds grass-fed boneless, skinless chicken breasts
1 (15-ounce) jar salsa
1 (4-ounce) can diced green chilies
2 tbsp. ground cumin
1 tbsp. red chili powder
1 tsp garlic powder
Salt and freshly ground black pepper, to taste
5 cups homemade chicken broth
1 cup water
1 (8-ounce) block softened and chopped cream cheese
In the pot of Instant Pot, add all ingredients except cream cheese and stir to combine.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 15 minutes.
Select the “Cancel” and carefully do a “Natural” release for about 10 minutes and then do a “Quick” release.
Remove the lid and with a slotted spoon, transfer the chicken thighs into a bowl.
With 2 forks, shred chicken thighs and then return to the pot.
Now, select “Sauté” and stir in cream cheese.
Cook for about 1-2 minutes, stirring continuously.
Select the “Cancel” and serve hot.
Per Serving (Calories 395|Total Fat 20.5g| Net Carbs 1.6g| Protein 40g| Fiber 4.6g)