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    Cheesy Poppers Soup

    (Total Time: 45 MINS| Serves: 6)


    3 tbsp. butter

    ½ seeded and chopped green bell pepper

    ½ chopped yellow onion

    2 seeded and chopped jalapeño peppers

    2 minced garlic cloves

    1 tsp ground cumin

    ¼ tsp paprika

    Salt and freshly ground black pepper, to taste

    1½ pounds grass-fed cubed boneless, skinless chicken breasts

    6-ounce cream cheese

    3 cups chicken broth

    ½ cup heavy whipping cream

    ¾ cup Cheddar Cheese

    ¾ cup Monterrey Jack Cheese

    ½ pound cooked and crumbled bacon

    ½ tsp xanthan gum


    Place the butter in the Instant Pot and select “Sauté”. Then add the bell pepper, onion, jalapeños, garlic and spices and cook for about 4-5 minutes.
    Select the “Cancel” and stir in chicken, cream cheese and bacon.
    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.
    Remove the lid and select “Sauté”.
    Add cream, cheeses and bacon and stir until smooth.
    Sprinkle xanthan gum on top of soup and cook for about 1-2 minutes.
    Serve hot.
    Per Serving (Calories 704|Total Fat 23.4g| Net Carbs 0.9g| Protein 56.2g| Fiber 1.2g)