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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