Instant Pot Chicken, Avocado, Lime & Cilantro Soup
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 672kcal
Ingredients
- 2 Tbs. olive oil
- 1 onion chopped
- 1-2 cloves garlic minced
- 7 oz. can green chilies
- 2-3 cups chicken cooked
- 8 cups chicken broth
- 15 oz. can diced tomatoes
- 15 oz. can black beans
- 2-3 Tbs. lime
- ½ cup brown rice
- salt & pepper
- 2 avocados chopped in bite size pieces
- 2 Tbs. cilantro chopped
- ½ cup Monterey Jack cheese for topping
- 1 bag tortilla chips crumbled for topping
Instructions
- Use 2 lbs. frozen chicken tenders instead of the cooked chicken.
- Hit the sauté button and add olive oil, garlic, onion, and green chilies.
- Sauté for a few minutes until the onion has softened.
- Add chicken, chicken broth, diced tomatoes, beans, lime juice and rice.
- Set the cook time for 30 minutes.
- Do a quick pressure release.
- Remove the chicken to a cutting board, shred, and return the pot.
- Stir to combine. Season with salt and pepper to your liking.
- When ready to serve, stir in the avocado and cilantro.
- Top with cheese and tortilla chips, if desired.
Nutrition
Calories: 672kcal | Carbohydrates: 77g | Protein: 21g | Fat: 34g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 1552mg | Potassium: 1188mg | Fiber: 16g | Sugar: 5g | Vitamin A: 301IU | Vitamin C: 42mg | Calcium: 242mg | Iron: 5mg