Instant Pot Chicken Tortilla-less Soup

• servings: 6 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

2 tablespoons avocado oil

1 large yellow onion (diced)

2 red bell peppers (diced)

8 garlic cloves (minced)

2 cans diced tomatoes (fire roasted is best!)

2 pounds boneless skinless chicken thighs (rinsed and patted dry)

2 jalapenos (seeds & membrane removed, minced)

1/2 lime (juiced)

3/4 cup canned coconut milk

4 cups bone broth- Find Here! (or vegetable broth)

1 1/2 teaspoons sea salt

1 teaspoon cumin

2 teaspoons chili powder

1 teaspoon oregano

1/8 teaspoon paprika

1/4 teaspoon onion powder

3 cups sweet potato (roasted & diced)

sea salt (to taste)

black pepper (to taste)

Directions

Instant Pot

Set the Instant Pot to the Sauté function and add in the oil. Sauté onions, bell peppers and garlic in the oil for about 4-5 minutes until the onions have become soft.

Add the diced tomatoes, chicken thighs (whole), jalapeños, lime, coconut milk, broth, salt and all the spices. Give it a good stir, and set the Instant Pot to pressure cook (manual) on high. Set the time to 10 minutes.

Manually let pressure out, covering the steam with a kitchen towel. (Or feel free to let pressure release naturally if you'd like!) Once the pressure has been released, remove the chicken thighs and shred using two forks. Add back to the soup, stir in the roasted sweet potatoes and taste for seasoning (salt and pepper.) Enjoy!

Slow Cooker

Set the Crock Pot to low heat for 6-8 hours. Add in the oil and once it is hot, sauté onions, bell peppers and garlic in the oil for about 4-5 minutes until the onions have become soft.

Add the diced tomatoes, chicken thighs (whole), jalapeños, lime, coconut milk, broth, salt and all the spices. Give it a good stir, and cover with the lid.

Once it is finished cooking, remove the chicken thighs and shred using two forks. Add back to the soup, stir in the roasted sweet potatoes and taste for seasoning (salt and pepper.) Enjoy!

Nutrition

• Calories: 426 kcal
• Total Fat: 19 g
• Saturated Fat: 9 g
• Cholesterol: 144 mg
• Sodium: 845 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 6 g
• Total Sugars: 10 g
• Protein: 39 g