PCOS NUTRITION CENTER BLOG

If you love your Instapot and enjoy a little spice, you’ll love this Chipotle Chicken Tortilla Soup! Super easy and warm on chilly days.

Ingredients

1 tbsp olive oil
2 lb chicken breast and/or thighs
1 pint Bella mushrooms, diced
1 red onion, diced
3-4 cloves garlic, minced
1 zucchini, quartered
1 bell pepper, diced
2-3 carrots, diced
1/3 c black beans
1/3 c great northern white beans
(I use dried, but if that is not available, use one whole can of beans of preference)
1 small can of chipotle peppers In Adobe sauce
3-4 c bone broth, I used homemade but can used store bought.
Salt and pepper to taste

Optional toppings:

2 Siete almond flour tortillas or your preference, cut into strips
Shredded cheese or dairy free cheese alternative
Diced pineapple
Guacamole or avocado

Instructions:

Heat olive oil in large stock pot or instant pot.
Add diced mushrooms and cook undisturbed for about 2-3 minutes or until golden brown.

Add onions and let sweat for 5 minutes.
Continue adding veggies until all are added.

Add Whole chipotles, beans, and bone broth.

Add chicken.
Cover and let cook over med-low heat for 1-2 hours, or pressure cook on low for 45 minutes.

Ships Free!

Take chicken out to shred either with a mixer or two forks.

Use an immersion blender into soup to gentle blend some of the ingredients, this makes for a creamier style soup. Add chicken back.Heat tortilla strips over med-low heat with a little olive oil (1 tsp.)

Assemble and enjoy!