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E-Book:
25
Printed Book:
25
Instant Pot Mexican Chicken Soup
Place all ingredients, with the exception of chips and guacamole, in Instant Pot. Cook for 25 minutes on the "Manual" setting. Remove the chicken breasts, debone and shred, then place shredded chicken back into the soup. Serve soup in bowls topped with broken rice crackers, chips or guacamole.
Ingredients:
1)
large bone-in chicken breasts : 3
2)
olive oil : 2 tablespoon
3)
sea salt, to taste : 0 teaspoon
4)
black pepper, to taste:
5)
chopped onions: 2 cup
6)
chopped celery : 4 cup
7)
large garlic cloves, chopped: 4
8)
chicken stock : 9 cup
9)
medium or hot salsa : 1 cup
10)
no-sugar-added marinara sauce : 1 cup
11)
canned whole tomatoes in puree, crushed : 2 cup
12)
jalapeno peppers, seeded and minced : 3
13)
ground cumin : 1 teaspoon
14)
ground corriander : 1 teaspoon
15)
chopped fresh cilantro leaves (optional): 0.5 cup
16)
chips or rice crackers: 12
17)
guacamole: 2 teaspoon
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